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Sweet Potato Roasted Garlic Pan Loaf

The ultimate summer bread that is so soft and flavourful. Quick to make. Satisfying to eat! 


Y: 2 loaves


256g roasted sweet potato puree*
3 heads roasted garlic*
33g brown sugar
239g milk
650g bread flour
8g salt
7g instant dried yeast
Into the bottom of a mixing bowl, combine the roasted potato, garlic, brown sugar, and milk. Whisk together until smooth. Switch to the dough book and add the flour, salt, and yeast. Mix on low speed for 4 minutes, until everything comes together and away from the sides of the bowl. Scrape down as needed. This is a good time to adjust the consistency of the dough. We are looking for it to be slightly tacky, but not overly sticky. If it is too wet, add a touch of flour, if it is too dry, add a splash of milk. Mix on speed 2 for 5 minutes. 

Shape the dough into a ball, and put into a lightly oiled bowl. Cover. Leave in a warm place for 40-min-1hr, or until it has doubled in size. 
Divide the dough into 2 pieces -- approximately 600g ea. 

On a lightly floured surface, flatten the dough out into a rectangle. You want the width of the rectangle to be about 3/4 of the length of your loaf tin. Working from the long side facing you, roll the dough into a tight little log. Place into a lightly oiled loaf tin, seam side down. Cover with plastic wrap and let rise until nearly doubled in size - about 40 minutes.  

Bake at 375F for 25-30 minutes, until nicely golden. Immediately upon removing from the oven, brush with softened butter. 10 minutes after removing the loaves from the oven, pop them out of the loaf tin and onto a cooling rack to allow the air to circulate while they finish cooling.

*Roasting Sweet Potatoes. Wash the sweet potatoes and put whole, with the skin on, onto a baking tray and into a 400F oven. Roast for 45 minutes-1 hour until they are very soft and threatening to ooze out their sweet potatoey goodness. Let cool to room temp before peeling the skin off. The potatoes should be so well done that you can just put them into your mixing bowl with the other ingredients and the whisk will do the job of breaking it all up smoothly.

*Roasting Garlic. Take 3 whole heads of garlic and cut the tops off just until the tops of the cloves are exposed. Wrap them in tin foil and put into a 400F oven. Roast until very soft 30-45 minutes. Let cool before squeezing from the bottom of the head to squish out all of the roasted garlic from the garlic paper. Do this at the same time that the sweet potatoes are roasting!

A Note on Adding Garlic to Bread
Raw garlic has an adverse effect on yeast. It needs to be fully cooked in one way or another before being added to a bread dough if the yeast are going to survive. Make sure that your heads of garlic are very thoroughly roasted through before adding them to the recipe.

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