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.