Winter Bread from Sweet Potato and Fresh Turmeric Root

לחם בטטה
לחם בטטה
Ingredients for English cake pan:
  • 3.5 cups flour
  • 1 tablespoon dry yeast
  •  2 sweet potatoes, cooked, peeled and mashed
  • 3/4 cup water
  • 1 tablespoon grated fresh turmeric root
  • 1 teaspoon grated ginger
  • 1 level tablespoon brown sugar
  • 4 tablespoons olive oil
  • 1 teaspoon salt

For the coating: beaten egg, pumpkin seeds, coarse salt

  • 3.5 cups flour
  • 1 tablespoon dry yeast
  •  2 sweet potatoes, cooked, peeled and mashed
  • 3/4 cup water
  • 1 tablespoon grated fresh turmeric root
  • 1 teaspoon grated ginger
  • 1 level tablespoon brown sugar
  • 4 tablespoons olive oil
  • 1 teaspoon salt

For the coating: beaten egg, pumpkin seeds, coarse salt

Method:

Put flour, sugar and yeast in a bowl (or the bowl of a mixer with a dough hook). Mix and create a hole. Put the remaining ingredients inside the hole and knead into flexible dough. If the dough is very sticky, you can add another 1/4 cup flour.

Place the dough in a greased bowl, cover with plastic wrap and let rise for 45 minutes.

Preheat oven to 180 degrees.

Place the dough on a floured surface and divide into clementine sized balls. Roll each ball into a slightly elongated shape and place the balls close together in a baking pan. Alternatively, you can roll out the dough to a thickness of 2 cm and roll it into a long loaf to fit the pan.

Brush the dough with a beaten egg, sprinkle pumpkin seeds and coarse salt, allow to rise again for 25 minutes.

Bake for about 25 minutes until browned.

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