Monday, January 28, 2013

Country Yam and Sesame Bread Recipe


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 )


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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