Editor’s Request: “On a photoshoot at North Grille, I tasted the most delicious dessert. I begged them for the recipe so we could try to recreate it at home!” –Allison Arthur
North Grille’s Sweet Potato Feather Bread
For the sponge:
- Combine flour, water, honey and yeast.
- Place in a mixing bowl.
- Cover and allow to ferment for two hours at room temperature.
For the dough:
- Roast sweet potatoes until soft and tender.
- Peel and puree in a food processor.
- Place in the refrigerator to cool.
- Whisk flour and yeast together.
- Sprinkle on top of fermented sponge.
- Allow to ferment for an additional two hours, still covered, at room temperature.
- Add butter and sweet potato puree to mixing bowl with sponge.
- Mix dough on low speed for one minute.
- Scrape down bowl and allow ball of dough to rest for 20 minutes.
- Sprinkle salt onto the dough and mix on medium speed for five minutes, until dough looks glossy and smooth but tacky enough to stick to your fingers.
- Scrape dough into another container and allow to rise until it has doubled in size, about 1-2 hours.
- Scrape dough onto a floured counter and gently press into the shape of a rectangle.
- Shaping the dough:
- Prepare an 8x5” loaf pan by rubbing the sides and bottom with butter.
- Fold right side of dough rectangle over to a little past the center.
- Fold left side over to overlap the right edge.
- Roll down the top edge of the dough, pushing dough away from you each time to seal the roll.
- Roll dough all the way down and seal the last edge by pushing away and down with your thumbs.
- The dough should not be rolled into a cylinder.
- Roll the cylinder back and forth to elongate it, until it is slightly longer than the loaf pan.
- Place loaf into the prepared pan.
- Cover and allow to proof another two hours.
- Preheat oven to 375 F.
- Bake for 15-20, until a toothpick comes out clean.
- Set loaf on a wire rack to cool.
- After five minutes of cooling, remove bread from the pan and continue to cool completely on the wire rack.