Sweet Potato Pull-Apart Bread
Where did July go?
I’ve woken up the past three days asking myself that exact question. I’ve been wrapped up in books.
The recipe calls for a cup of sweet potato puree, which you can 1) buy or 2) make on your own.
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.
As a last thought, I can’t get this song out of my brain.