No-Knead Sweet Potato Bread / Super Soft and Delicious/ Eggless Bread Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup is a natural sweetener with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle coconut flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal acts as a binding agent and is vegan.

Add steamed sweet potato in a bowl and mash it.

Add sugar and stir together.

Add milk and stir together.

Add yeast and stir together.

Add flour and salt.

Use the spatula to mix until it roughly becomes a sticky dough.

Add oil or melted butter and mix until fully absorbed.

Cover and proof the dough for one hour or until doubled in size.

After one hour, gently deflate the dough and sprinkle some flour.

Transfer the dough onto a lightly floured surface and sprinkle more flour.

Fold the dough a couple of times and divide it into three pieces.

Shape each piece into a ball and cover to rest for 15 minutes.

After 15 minutes, roll the dough ball into a cylindrical shape.

Prepare a 1lb./450g loaf pan and place the loaf in the pan, seam-side down.

Cover and second proof the dough for 60 minutes or until puffy.

Brush the loaf with milk and transfer to the preheated oven at 350°F (180°C).

Bake for 25-30 minutes or until golden brown on top.

Carefully transfer it to a rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens