Esta es una exhibición prevé de cómo se va ver la receta de 'Sweet Potato and Sour Cream bread buns - No Knead' imprimido.

Receta Sweet Potato and Sour Cream bread buns - No Knead
by Foodessa

Sweet Potato and Sour Cream bread buns - No Knead

Finishing off Heart Healthy month's dedication with sweet potato.
A standing denial of making bread no longer scares me from my beating weakness.
These buns were delicious ;o)

For a detailed post...refer to:
http://www.foodessa.com/2013/02/heart-healthy-sweet-potato-bread-buns-2.html

Calificación: 4.8/5
Avg. 4.8/5 2 votos
  Canada Canadian
Tiempo para Cocinar: Raciónes: 12 buns

Ingredientes

  • . > American / Metric measures <
  • . 1 large egg
  • . 1 tsp. (5ml) sea salt
  • . 1 cup (250ml) cooked sweet potato * puréed...measure as volume
  • . 2-1/4 cups (338g) all-purpose flour [divide 1 cup (150g)...plus 1-1/4 cup (188g)]
  • . 2 Tbsps. (15ml) granulated sugar
  • . 2 tsp. (10ml) active dry yeast 'traditional'
  • . 1/4 cup (50ml) water
  • . 1/2 cup (125ml) sour cream...measure as volume
  • . 2 Tbsps. (30ml) unsalted butter
  • . * note: replace sweet potato by any other flavourful cooked, puréed vegetable like: beet, squash...

Direcciones

  1. . Position the oven rack on the second level from the bottom. Prepare and generously grease a 12 unit metal pan like for muffins or small squares. Set aside.
  2. . In a medium bowl, beat the egg and salt. Whisk in the sweet potato purée to combine. Set aside.
  3. . In a large bowl, combine the first portion of flour (1 cup /150g) along with the sugar and the yeast. Whisk and make a well. Set aside.
  4. . Meanwhile, in a small pot, combine and warm the sour cream, water and butter on low-medium heat. Give it a stir every so often. When the butter has completely melted it has basically reached the proper temperature. Remove the pot from the heat and immediately add this liquid mix to the flour mix while briskly mixing with a heavy whisk or solid spatula for about 30 seconds. Now, blend in the puréed sweet potato mix.
  5. . Afterwards, add the remaining flour by continuing to combine the flour until all flour traces have disappeared. Don’t over mix.
  6. . Lastly, with the aid of a large ice-cream scoop, place a full and leveled scoop of dough into each pan cavity.
  7. . Cut a long piece of plastic wrap and cover generously with a spread of oil or vegetable spray. With the greased side, place it on top of the dough. Set the pan aside in a warm area and let it rise as it doubles in size for about 1 hour or so...depending on the surrounding temperature.
  8. . BAKE the bread buns in a 375F/190C/Gas5,
  9. pre-heated oven, for 24 minutes in a dark pan. Adjust a few minutes more for a lighter pan. Remove the breads from the pan as soon as possible and let them cool on a metal rack.
  10. . Claudia's flavourful wishes...FOODESSA.com