Saturday, May 1, 2010

Roast Vegetable Bread - 2 versions

This recipe is a composite of 2 recipes. The first person who introduced me to using cold (left over ) roast vegies was Andrew Masterson, who provided a recipe in"The Good Life Bread Book". An Earth Garden Publication. The second recipe was provided by Warren (UnConundrum), from the Forum. His recipe is called 'Sweet Potato Rolls'. The first version is a sweet bread, which can be adapted for rolls, a plait, or a fruit loaf

225g milk
100g honey
200g. cold roast sweet potato, or/ and pumpkin, and/or potato .
500g. bread flour, ( I use Laucke white mix). If you don't use a mix, then add 10g. salt.
!/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
3 teaspoons of instant yeast
170g of dried fruit of choice, optional

Place milk and honey in TMX bowl and mix
1 min., heat 50, speed 2.
Add cold roast vegies.( no skin ), and mix speed 5 for 2 mins., or until well blended.
Add flour, yeast and spices and knead 5 mins on interval.
Add fruit if using and knead for 1 min. on interval.
Either leave dough in TMX bowl or turn out into an oiled dish and cover with plastic.
Leave for about 1 hour in a warm spot, to double
When doubled, form into rolls, loaf, or plait. Spray with water and cover with plastic.
Leave to double. THIS MAY TAKE UP TO 1 HOUR.
Brush top with egg wash.
Bake in preheated oven 185c for 20 mins for rolls, 45 mins in tin and 35mins. out of tin, on its side in oven, for sweet loaf. Savory loaf, 40 mins in tin, and 15 mins out of tin on its side in oven.

Savory Version

Same as above except-

1 teaspoon of honey instead of 100g
20g. olive oil or coconut oil
no spices or fruit, but can add up to 50g. of seeds or grains or herbs.

The colour of the bread will depend on which vegies are used.

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