Recipe Details
Roasted Sweet Potato Breakfast Loaf with Wine Loaf Layer
This hybrid breakfast bread-pastry marries the rustic richness of yeasted dough with a silky, flavor-infused sweet potato layer, creating a loaf with moisture, depth, and a luxurious golden hue. The "wine loaf" batter layer, added to the dough, effectively mitigates the unsightly gaps that typically form in swirled breads, ensuring a seamless, uniform crumb. Best baked in a 1½-pound Pullman loaf pan (or any standard loaf tin of similar capacity), this bread is equally delightful fresh or transformed into elegant overnight French toast.
Ingredients
For the Roasted Sweet Potato Purée:
2 medium sweet potatoes (≈450g), peeled and cut into 2cm chunks
15g unsalted butter, softened (optional, for silkiness)
15ml (1 tbsp) heavy cream or milk (optional, for smoothness)
For the Yeasted Dough:
250g (1½ cups) high-gluten flour
3g (1 tsp) active dry yeast
15g (1 tbsp) granulated sugar
3g (½ tsp) fine sea salt
200ml (¾ cup + 2 tbsp) warm milk (110°F/43°C)
30g (2 tbsp) unsalted butter, softened
For the Wine Loaf Batter Layer:
100g (⅔ cup) all-purpose flour
1 large egg
50ml (¼ cup) milk
15g (1 tbsp) granulated sugar
Pinch of fine sea salt
50g (⅓ cup) roasted sweet potato purée (from above)
Step-by-Step Preparation
1. Prepare Roasted Sweet Potato Purée
Preheat oven to 200°C (400°F). Toss sweet potato chunks on a parchment-lined baking sheet, roast 25–30 minutes until fork-tender. Cool completely, then transfer to a bowl and mash with a fork or food processor. Stir in butter and cream (if using) to achieve a smooth, thick purée. Set aside.
2. Make the Yeasted Dough
Activate Yeast: In a small bowl, combine yeast, sugar, and 50ml warm milk. Let sit 5–10 minutes until foamy (indicates active fermentation).
Knead Dough: In a large bowl, whisk flour and salt. Add activated yeast, remaining milk, and softened butter. Mix with a wooden spoon until a shaggy dough forms, then knead by hand or stand mixer (low speed, 8–10 minutes) until smooth, elastic, and slightly tacky (windowpane test: dough stretches thin without tearing).
First Fermentation: Transfer dough to a greased bowl, cover with a damp cloth, and let rise at 24–26°C (75–79°F) for 1–1.5 hours until doubled in volume.
3. Prepare the Wine Loaf Batter Layer
In a bowl, whisk all ingredients until smooth and lump-free (consistency: thick yogurt). Fold in the sweet potato purée gently to distribute evenly. Set aside.
4. Assemble and Bake
Shape Dough: Punch down risen dough, transfer to a lightly floured surface, and roll into a 25×15cm rectangle (slightly larger than the loaf pan). Press into the base of a greased 1½-pound Pullman loaf pan (or standard loaf tin).
Add Batter Layer: Spread the wine loaf batter evenly over the dough, leaving a 1cm border along the edges to prevent overflow. Use a fork to gently swirl the batter into the dough (optional, for visual texture).
Second Fermentation: Cover the pan loosely with a damp cloth and let rise 45–60 minutes (until batter and dough reach ⅔ the pan’s height).
Bake: Preheat oven to 180°C (350°F). Remove cloth, place pan in the oven, and bake 30–35 minutes (Pullman pan with lid: 30 minutes; uncovered: 35 minutes) until golden-brown and internal temperature reaches 90°C (194°F).
Cool: Remove from pan immediately and cool on a rack for at least 1 hour before slicing.
Serving Suggestions
Fresh: Slice thickly and serve with butter or honey for a cozy breakfast.
Overnight French Toast: For an indulgent twist, slice the cooled loaf into 1cm-thick pieces. Soak in a mixture of 2 eggs, 200ml milk, 1 tsp cinnamon, and a pinch of nutmeg for 12+ hours (refrigerate). Pan-fry in butter until golden, then dust with powdered sugar or drizzle with maple syrup.
Note: The Pullman pan’s tight-fitting lid ensures even expansion, creating a uniform, picture-perfect loaf. For optimal results, use fresh, high-gluten flour and measure ingredients precisely.