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SWEET POTATO SODA BREAD
December 2, 2012 4:57 pm
“This loaf makes a yummy accompaniment to soup” I wrote in the depths of the Melbourne winter in preparation of posting this recipe, but the loaf I made then was heavy and sticky, so I moved on and posted an alternate recipe instead. What had happened? I must have made sweet potato soda bread successfully at least 20 times since adding the magazine clipping into my recipe folder. I came to the conclusion I was too generous with the sweet potato, and further investigation revealed my stock of bicarbonate soda was way past it’s prime. I had better success today, and it it will taste great with soup in cooler weather.
1 medium sweet potato
1 tablespoon butter
3 cups spelt flour
2 teaspoons baking powder
1 teaspoon bicarbonate
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon nutmeg
¼ cup natural yoghurt
250 mls milk ( I used soymilk)
1 egg.
Preheat the oven to 180C. Line a baking tray with silicone paper.
Prick the sweet potato skin and either roast whole for about 1 hour, or until cooked through, or zap in the microwave 4-5 minutes on high. Allow to cool a little then scoop the flesh from the skin. You need 1 cup of mashed sweet potato. While the potato is still warm, stir through the butter. Sift the flours, bicarb, salt and sugar into a large bowl. Add the nutmeg. Whisk the egg into the milk and yoghurt. Make a well in the centre of the flour, add the sweet potato and milk mixture then mix to a stick dough. Tip out onto a well floured bench, knead only until smooth then form into a round loaf. Transfer the loaf to the baking tray, score the surface into twelve wedges. Bake for 45 mins or until a skewer inserted into the centre comes out clean.
Posted by ladyredspecs
Categories: Baking, Breakfast and Brunch, Food, Light Savoury Dishes, Savoury Baking, Side Dishes & Salads
Tags: soda bread, sweet potato
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“This loaf makes a yummy accompaniment to soup” I wrote in the depths of the Melbourne winter in preparation of posting this recipe, but the loaf I made then was heavy and sticky, so I moved on and posted an alternate recipe instead. What had happened? I must have made sweet potato soda bread successfully at least 20 times since adding the magazine clipping into my recipe folder. I came to the conclusion I was too generous with the sweet potato, and further investigation revealed my stock of bicarbonate soda was way past it’s prime. I had better success today, and it it will taste great with soup in cooler weather.
[…] like the Jap variety. It’s super tasty and not too wet. I often bake it into scones and soda breads, muffins and cake so adding it to sourdough seems a natural progression. You can never eat too many […]
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By Pumpkin and Pepita Spelt Sourdough Bread | Please Pass the Recipe on June 22, 2017 at 5:01 pm
I’m flattered that you try my recipes Mary, helps make it worthwhile!
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By ladyredspecs on December 5, 2012 at 7:51 pm
It’s like having my very own electronic cook book that I can dip into whenever I want to make something interesting. My guess is that the sweet potato gives the bread texture and makes it moister than the ordinary soda bread. Yumm.
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By marymtf on December 5, 2012 at 4:19 pm
Yes, yummy and frugal!
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By ladyredspecs on December 2, 2012 at 10:25 pm
That looks like such a yummy bread 😀
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By frugalfeeding on December 2, 2012 at 8:09 pm