Sweet Potato Pull-Apart Bread

Where did July go?

I’ve woken up the past three days asking myself that exact question. I know I talk a lot about time, but that’s because it is so darn dilated. My friends at college would talk about the “Tufts effect”, where time passed so incredibly quickly because everyone was so wrapped up in books.

But now I’m experiencing the same thing at home, and it’s sad. I thought I’d have all the time in the world this summer to catch up with people I hadn’t seen in a year, but people are so scattered. Pulled apart, if you will.

Which is a nice segue into my latest kitchen escapade: a loaf of sweet potato pull-apart bread. Because you know what makes everything better? Sweet potato. If someone founded a religion around sweet potato, I’d be the frickin’ pope.

The recipe calls for a cup of sweet potato puree, which you can 1) buy or 2) make on your own! And really, there’s no reason why you shouldn’t make your own puree, it’s so simple. Just bake a large potato for an hour at 400 degrees, peel and mash. Your taste buds will thank you- they can tell the difference!

Vegan Sweet Potato Pull-Apart Bread
(adapted from Kohler Created)

3/4 cup almond milk (or any nut milk)
2 1/4 tsp active dry yeast (1 packet)
1 cup sweet potato puree
1 cup organic pastry flour
1 cup organic all purpose flour
1/2 cup flaxseed meal
1/4 cup organic cane sugar
1 tb baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 cup organic brown sugar

Heat almond milk on stovetop or in microwave until warm (you’re aiming for about 110 degrees, for those with thermometers). Add yeast, give it a quick stir, and let sit for 5 minutes.

In large bowl, whisk together pastry flour, all purpose flour, flaxseed meal, cane sugar, baking powder, cinnamon, and salt. Make a well in the center, and add in yeast mixture and sweet potato puree. Mix until combined. If dough feels too sticky, knead in 1/4 cup extra all purpose flour.

Cover bowl with a damp washcloth and let sit in a warm location for an hour while dough rises. (I put mine in the oven on the lowest setting, 170 degrees, and it only took 35 minutes to fully rise.)

Place dough on hard surface sprinkled with flour, and roll out to 1/4″ thickness. Cover dough surface with brown sugar, and sprinkle with additional cinnamon. Cut dough into 6 strips, then stack the strips. Repeat twice more for enough strips to line a loaf pan. Bake at 350 degrees for about 30 minutes, until tops are browned. Makes one loaf.

I really ought to tear myself away from the blogosphere now, I’ve got to pack a quick weekend bag! I’m headed to Boston to see my wonderful, ethereal, prolific friend Ralph. I haven’t seen him in months and I’m stoked.

As a last thought, I can’t get this song out of my brain. It is literally playing on repeat. It’s kinda problematic, because I keep spasmodically dancing everywhere I go. So it goes.

Happy nomming.


20 responses to “Sweet Potato Pull-Apart Bread

  1. that looks incredible! wow, amazing bread! I love the technique of stacking, brilliant.

  2. I know how you feel with your friends being scattered. Mine seem to be spread all over the world, with hardly any of them being in the same place as me. It’s quite upsetting at times isn’t it?

    On the other hand, with bread like this, I bet it’s hard to stay sad for long :)

  3. That’s some incredibly tasty looking bread, right there!

  4. I just came across your blog and I love it. That sweet potato bread looks pretty darn good!

  5. Oh, gosh, I’m totally the same way with time this summer. I’m a student too, and I totally thought “Oh, I have all the time in the world to cook!” and now, there’s only a few weeks left!

  6. This looks beautiful! Wish I could reach into my computer screen and grab some to try.

  7. Your blog looks awesome. And I looove sweet potato :)

  8. This bread looks amazing. It pulls apart so easily! YUM!! I love that song.

  9. A sweet potato religion? I just might convert.

    I haven’t ever used pastry flour–do you think that using 100% AP flour would affect the results?

  10. I’ve been asking myself the same question all week – where did July go? And how is it August already? Love this sweet potato bread – I’ve seen pull-apart bread all over the place, but never with sweet potatoes and I’m fascinated… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks always for keeping me inspired with new ideas…

  11. the perfect song for today :)

  12. “Repeat twice more for enough strips to line a loaf pan.” I’m not much of a baker and you lost me here. Repeat what? I roll the dough out, cut into six strips and …. Thanks for clarifying.

    • Basically you are cutting the dough into smaller rectangles, the width of a loaf pan, and stacking them before you bake them. That’s the “pull-apart” aspect, that each bite is a different strip. To do this, cut the dough into strips, then stack all of the strips. Then cut that stack in half, and re-stack. Depending on the size of your pan, you may need to repeat this once more. If it sounds confusing, it shouldn’t be! You could even just cut the large rectangle in a grid pattern and stack all of the smaller rectangles- it’s up to you how to cut it. Let me know if you need more clarification!

  13. I get it now, thanks! I was having a hard time visualizing it.

  14. I don’t have any pastry flour right now, do you think I could use just all all-purpose flour? Thanks!!

  15. An incredibly, appetizing looking sweet potato bread!
    Yummy Yum! :)

  16. Pingback: Blueberry Pull-Apart Buns – Vagabond Baking

  17. Pingback: Blueberry Pull-Apart Buns - Vagabond Baker

  18. I made this tonight for my husband, a couple friends and myself, and we DEVOURED it. Came out great and will be a definite repeat treat! Thanks so much!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s