Sweet Potato Cranberry Hearth Style Bread
A unique, hearty bread for fall and winter. Makes 2 medium rounds, or approximately two dozen rolls
1 1/2 c. mashed peeled yams
1/2 to 3/4 c. finely chopped onion, sauteed in a little oil
2 pkg. dry yeast (regular or fast rising)
2 c. very warm, (100 degree) water
3 tbsp. honey
1 tbsp. salt
1/2 tbsp. freshly ground black pepper
3 tbsp. oil
6-7 c. unbleached flour, substitute 1 to 2 c. whole wheat pastry flour if you like
2 c. dried cranberries
1 1/2 tbsp. minced fresh thyme
egg wash: 1 egg beaten with 2 tbsp. water
Boil potatoes in water until very tender. Drain and mash with a potato masher until very smooth,
adding up to 3 tbsp. hot water. Let cool until warm to the touch. Dissolve yeast in water, add honey,
milk powder, salt, pepper, oil, warm potatoes, sauteed onion, cranberries and thyme, stirring well to
mix. Gradually add 3 c. flour, stirring vigorously. Add remaining flour 1/2 c. at a time until dough is
too stiff to handle with a spoon. Turn onto lightly floured board and knead in enough flour to make
a fairly stiff dough that is no longer sticky. Knead until elastic and springy, (about 10 to 15 minutes.)
Place in lightly oiled bowl, turning to oil the top. Cover with plastic wrap and set in a warm place to
rise until doubled, about 1 1/2 hours for regular yeast, 45 minutes for rapid-rise.
Punch dough down in bowl, pressing out all the air and turning to reform into a ball, cover and let
rise again, this time it should go a little faster. Oil a large baking sheet. Punch dough down again
and divide into 2 pieces. Knead each piece, adding a little more flour to make a dough stiff enough
to hold a round shape.
To shape into “hearth-style” loaves, form into a compact ball by 1st folding the dough inward while
rotating against the board to form a “mushroom cap” (tucking dough always inward toward the
bottom center.) The rounded side of the cap is toward you. Repeat this rotation about 10 times.
Now lay the ball of dough on its side. The bottom is toward the right. Place your cupped hand on
the right-hand third of dough. Skid the dough ball forward with your cupped hand, applying
pressure to the front of dough ball. The bottom, after this step, should resemble a whirlpool. This
process tightens and firms up the dough and allows a high round shape. Repeat this skidding
about 10 times. Place dough balls on greased baking sheet and proof until almost doubled, lightly
covered, or shape into rolls.
Preheat oven to 350. Brush with egg wash and slash loaves 1/4 inch deep twice, 1st vertically, then
horizontally about 4 inches long with a sharp knife, forming a cross on top. Bake for 35 to 40
minutes, until loaves are golden brown and produces a hollow sound when tapped on the bottom.
Check rolls after 20 minutes.
and let rise until double, 1 to 2 hours. Set near a warm stove or oven to quicken the rising process.
Preheat oven to 400. When dough has risen, punch it down and divide into loaves: 2 medium loaf
pans or 1 large one. Let rise again for 15 to 25 minutes, or until risen over the top of the pans.
Bake about 40 minutes, or until browned and crust.