Jim Lahey's bread dough has changed my life. Liberated from store bought loaves, I bake bread each week, with variations. Mashed sweet potato and lightly browned onion makes this savory bread an anytime treat. Keep in mind this is a 18-24 hour process! —nykavi
A P Flour
1 1/2 teaspoons
1 1/4 cups
medium sized Sweet Potatoes
In This Recipe
Boil and mash sweet potatoes. Cool and keep aside.
Slice onion into 1/4 inch half moons. Heat oil in a saucepan and sauté onion slices till soft and light brow. Cool and keep aside.
Whisk flour, yeast and salt in a large bowl.
Add mashed sweet potato and onion. Using a spatula, mix gently so you have one homogeneous thick batter.
Add water to batter and stir till you have a raggedy dough. Cover bowl and let it sit counter top for 18-24 hours.
Heat oven to 450F. Put a cast iron saucepan into to the cold oven to heat.
When the oven reaches 450F, take pan out of the oven. Use a dough scraper to carefully coax dough onto pan. Do this carefully as you do not want the dough to deflate.
Bake for 45 minutes.
Remove from oven and cool on a rack for 30 minutes before you slice, slather or schmear with butter or goat cheese. Delicious!