This is a print preview of "Sweet Potato and Sour Cream bread buns - No Knead" recipe.

Sweet Potato and Sour Cream bread buns - No Knead Recipe
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

Rating: 4.8/5
Avg. 4.8/5 2 votes
  Canada Canadian
Cook time: Servings: 12 buns

Ingredients

  • . > American / Metric measures <
  • . 2-1/4 cup (338g) all-purpose flour (spoon into a dry-measure cup and level off) [separate 1 cup (150g)...plus 1-1/4 cup (188g)]
  • . 2 Tbsp. (30ml) granulated sugar
  • . 2 tsp. (10ml) active dry yeast 'traditional'
  • .
  • . 1/4 cup (60ml) water
  • . 1/2 cup (125ml) sour cream
  • . 2 Tbsp. (15ml) unsalted butter
  • .
  • . 1 large egg
  • . 1 tsp. (5ml) sea salt
  • . 1 cup (250ml) cooked sweet potato * puréed...measure as volume
  • .
  • . * note: replace sweet potato by any other flavourful cooked, puréed vegetable like: beet, squash...

Directions

  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 large bowl, combine the first portion of flour (1 cup /150g) along with the sugar and yeast. Whisk and make a well. Set aside.
  3. . In a medium bowl, beat the egg and salt lightly. Whisk in the vegetable sweet potato puréed to combine. 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 required 110F/ 45C temperature is achieved, remove the pot from the heat.
  5. . Immediately add this liquid mix to the flour mix while briskly mixing with a heavy solid spatula for about 30 seconds. Now, blend in the puréed beet mix. Afterwards, also add the remaining flour by continuing to fold the flour until all flour traces have disappeared.
  6. . Lastly, with the aid of a large ice-cream scoop, place a full (patted) scoop of dough into each pan cavity. Cut a long piece of plastic wrap and cover generously with a vegetable spray. With the greased side, place it on top of the dough. Set it 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.
  7. . BAKE the bread buns in a 375F/190C/Gas5, pre-heated oven, for 24 minutes in a dark pan. Adjust a few minutes less for a lighter pan. Remove the breads from the pan as soon as possible and let them cool on a metal rack.
  8. . Claudia's flavourful wishes...FOODESSA.com