Ask For It: North Grille’s Sweet Potato Feather Bread

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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

sweet potato bread

North Grille’s Sweet Potato Feather Bread

Ingredients

    For the dough starter (sponge):
  • 80 grams flour
  • 100 grams water
  • 25 grams honey
  • 1 gram instant yeast
  • For the dough:
  • 207 grams flour
  • 2 1/2 grams instant yeast
  • 20 grams unsalted butter
  • 120 grams sweet potato puree
  • 7 grams salt

Instructions

    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.
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About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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