I probably knew what I was doing when I bought a 3# bag of sweet potatoes. I’m not sure I knew what I was doing when I baked them all at the same time.
I got tired of having them one at a time as a side with dinner. So tonight I mashed up all the rest of them and made this bread.
Oh, my goodness, it smells like a party in my kitchen. Of course I didn’t follow the recipe to the letter. I added raisins to the batter and skimped on the sugar in the batter, and then doused it with a lemon glaze when it came out of the oven.
And it’s what’s for dinner tonight, with a glass of Earl Grey iced tea. Life is good.
Make this when there are other people in the house
so you won’t just eat the entire thing.
Preheat oven to 350.
1/2 c oil
2 t lemon juice
1-1/2 c flour
1/2 t salt
1 t BP
1/2 c chopped walnuts or pecans
1/2 c grated coconut
With a hand mixer gently beat the eggs, add oil and mix, add milk and mix, add lemon and mix.
I used an old-fashioned non-electric mixer for this. It keeps the batter from becoming too frothy.
Sift the dry ingredients together and stir into the liquids with a wooden paddle, then stir in the nuts and coconut.
Pour batter into prepared loaf pan and bake at 350 for 40-45 minutes.
While loaf is baking, make glaze.
1/2 to 3/4 cup powdered sugar
2 T lemon juice
milk if needed
Stir lemon juice into sugar and then add milk one T at a time until glaze is runny enough to pour.
Run a knife down the sides of the pan and punch holes in the loaf every 2-3 inches. Spoon glaze over top of loaf and let sit for 20 minutes or as long as you can stand it. Pop loaf out onto wax paper and close edges unless you plan to cut it right away.
*Note: wax paper is easier to unwrap than plastic wrap or foil. The acid from the lemon will also break down the foil and no one likes it when that happens.
You can store in a plastic bag or foil to keep it moist, but ours won’t last long enough to dry out.
Published: The New York Times, October 3, 2008
3 cups bread flour
1 packet ( 1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed.
1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: 1 big loaf.
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