Fall is upon us and a great time to uses those yams up. This bread recipe is unique and delicious. I used Tahini, which is used to make hummus and adds a great sesame seed flavor to this bread recipe.
| Ingredients | Measure | Metric |
| Yams ( cooked, mashed ) | 3/4 cup | 175 ml |
| Bread flour | 4 - 4 1/2 cups | 960 to 1080 ml |
| Polenta | 1/2 cup | 120 ml |
| Rye flour | 1/4 cup | 60 ml |
| Salt | 2 teaspoons | 10 ml |
| Black pepper | 1/2 teaspoon | 2.5 ml |
| Brown Sugar | 2 tablespoon | 30 ml |
| Tahini | 2 tablespoons | 30 ml |
| Instant yeast | 4 teaspoons | 20 ml |
| Water ( lukewarm ) | 1 1/2 cups | 375 ml |
| Egg white ( for topping ) | 1 | 1 |
| Seasame seeds ( for topping ) |
Directions
Prep all your ingredients before hand to
make sure you have everything you need. Pour the lukewarm water, brown
sugar, mashed yams, black pepper and Tahini into a large bowl and mix
with a whisk till well blended.
Add in the polenta, rye flour and salt.
Mix all together till well mixed. Add in about 1 1/2 cups or 360 ml of
bread flour into the mixture and stir till smooth.
Add in the instant yeast and mix in.
Continue to add more flour a half cup at a time. When the dough becomes
to hard to mix in bowl. Add a little of the flour onto a flat surface
and scrap the dough out of the bowl and place on top of the flour.
Sprinkle some more of the flour on top. Now, begin to knead in the
flour. Add a little more flour as needed.
Knead the dough for about 15 minutes and
the dough will become smooth and elastic. After kneading add a little
oil into a bowl and place the dough into the bowl. Turn over a few times
to make sure all sides are lightly coated with the oil. Cover with
plastic wrap and allow to rest till double in bulk, about one hour.
After the dough has doubled in size
remove from the bowl and press down with your fingers into the dough to
release the gas. Cut dough in half and shape into 2 balls. Place onto a
piece of parchment paper that has been sprinkled with polenta. Cover
with plastic wrap and allow to rest till double in size again ( about
one hour ). About a half an hour before baking place your baking stone
into the oven with a heavy duty roasting pan on the bottom of the
oven and heat to 375F or 190C
After the dough has risen a second time,
take one egg white and beat it with a wire whisk till foamy. Brush the
tops of the dough with the egg white and sprinkle some sesame seeds on
top. With a sharp knife cut some slits on to of the dough. Place the
bread onto a peel and place onto the hot baking stone. Pour a cup of
boiling water into the roasting pan and close the door. Bake for about
30 - 35 minutes or till the dough reads 180F or 82C in the center of
the bread. Remove from the oven and place onto a wire rack to cool.
Source: Chuck
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