spicy sweet potato breadrating:
Found an an immigration New Zealand forum.
Cook a small sweet potato (kumara in NZ) by either chopping up and boiling in pan or baking in oven and scooping out soft insides. Mash and leave to cool. I make this recipe by sticking a sweet potato in oven when I'm cooking something else anyway, then use it for bread later/next day.
1 cup tepid water (or cold water on a hot day).
1 tablespoon olive oil (or chilli infused olive oil).
1 teaspoon salt.
1 teaspoon honey (I use runny honey).
3 and 1/2 cups strong white bread flour.
1 teaspoon yeast (I use Edmonds active yeast).
Stick the ingredients in the breadmaker on dough cycle.
While dough is forming......
1 small chopped onion.
1 tablespoon olive oil (works with butter if you prefer the taste).
1 teaspoon of chilli powder/pimento.
1/4 teaspoon cayenne pepper (smoked paprika nice alternative).
About 250g sweet potato...cooled and mashed.
Saute onion in the olive oil/butter, add the chilli powder, cayenne pepper etc and saute for couple of minutes longer. Then remove from heat and stir in the mashed sweet potato.
When dough cycle has finished, empty onto well floured surface and make sure you have some spare flour to hand for kneeding....keep hands well floured. Flatten out the dough, add the sweet potato mixture and kneed to incorporate the mixture....it will be quite wet and sticky so may need to sprinkle a bit of flour while doing this. Prepare a baking tin about 30cm by 23cm (or two smaller tins) by lining with one piece of baking paper with enough to fold over the top edge so it doesn't slip while you are adding the dough.....can use a clothes peg to hold the baking paper in place while doing this. Scoop dough up and place in the baking tin, press it into corners and flatten the surface evenly. Cover with a damp teatowel for half an hour or so (longer in cold weather). Cook at about 200 degrees for about 25 minutes, give or take a few minutes until it is golden coloured on top.