Sweet Potato Yeast Bread with Almond Flour & Raisin Filling
one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)
Ingredients
Bread Dough
- 4 cups bread flour (480 g) sifted and leveled*
- 2 tsp instant yeast
- 3 Tbsp dark brown sugar**
- 1 ½ tsp salt
- 1 ½ cups mashed sweet potato , or 380g of sweet potato***
- 2 Tbsp water
- 2 Tbsp light olive oil melted coconut oil or avocado oil
Swirls
- ⅓ cup dark brown sugar
- ¼ cup almond flour , can be subbed with more brown sugar
- 1 tsp cinnamon
- ½ cup raisins , or other dried fruits like cranberries or chopped dates
Instructions
- Mix all the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of the stand mixer.
- Add the mashed sweet potato to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute
- Add water one tablespoon at a time*, until all the ingredients are just barely combined, with no dry ingredients remaining.*I used 2 Tbsp water, but more may be needed depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
- Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes***
- While the dough rises, prepare the filling by mixing the brown sugar, almond flour, and cinnamon. Set aside.
- If the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle.
- Spread the sugar-almond flour mixture over the dough, and sprinkle with raisins.
- Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Place the rolled dough in a well-oiled bread pan, with the seam side down.
- Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool to room temperature before slicing. Enjoy!
- Note: You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz
**You can use brown sugar or regular granulated white sugar in this recipe, but for yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly.
***1 ½ cup of mashed sweet potato was approximately 380 grams for me, but this could vary depending on the season, the variety of the sweet potato, etc. You'll need to adjust the dough by adding more flour or more water to the dough while mixing.
****It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water.
Nutrition
Calories: 164kcalCarbohydrates: 31gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 204mgPotassium: 117mgFiber: 2gSugar: 5gVitamin A: 1573IUVitamin C: 0.5mgCalcium: 17mgIron: 1mgZinc: 0.4mg***Net Carbs: 29g
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