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Buttermilk Sweet Potato Bread Pinterest

This buttermilk sweet potato bread is so full of flavors, a wonderful bread for your sandwiches and toasts!

Sweet potato bread has a lightly crisp crust and a wonderfully soft crumb, a bit like a brioche, although this is not a sweet bread. This bread is delicious at all times whether with butter and jam or as a sandwich with any savory topping.

This bread is made in a jiffy, no mixer involved or even long hard kneading. Start assembling all the ingredients with a spatula into a large bowl, once the dough comes together knead a bit on your counter and you are done. Then on to the proofing, the dough needs to double in volume for about 1.30 to 2 hours, then we shape the breads (This recipe is for 2 loaves) and again they need to double in volume in the molds.

A word about the yeast quantity I used: I have made a few buttermilk breads from around the web and they are all very plump, much plumper than mine. That is because the yeast quantity used is up to 1 1/2 tablespoons, personally I cannot have that much yeast, one slice of these beautiful breads gives me terrible stomach burns. For this recipe I used only 2 teaspoons of yeast, that does not add up to 1 tablespoon, and I find that my breads were very satisfactorily plump. So bear this in mind when making my sweet potato breads and if you prefer plumper breads, just increase the yeast quantity to 1 1/2 tbsp.

This bread freezes well, I like to slice it before freezing then I store it in my freezer into a Ziploc bag, this way we can help ourselves with a slice whenever we want and just pop it in our toaster.

  • 2 loaves
  • Easy
  • 1 h 00 without proofing times

Recipe :

Ingredients:

1 (370g) Sweet potato, peeled and cut in small chunks

2 scant tsp (1 x 8 g. pocket) active dry yeast

1 tbsp. sugar

1 cup (240 ml) buttermilk

2 tbsp. (30g) unsalted butter

1 tbsp. kosher salt

6 cups (780 g.) all-purpose flour

Egg wash:

1 egg yolk

1 tbsp. cream

Optional: Sesame seeds

2 bread molds 9 x 5 inches (23 cm x 13.5 cm)

Instructions:

Into a medium saucepan, add the sweet potato chunks, cover with water, bring to boil and cook for about 30 minutes or until the sweet potato is very soft, drain, add to a bowl or shallow dish, puree thoroughly with a fork, set aside to cool

Into a small saucepan or into your microwave, heat the buttermilk and butter no more than up to 100°F (40°C), add the active dry yeast, sprinkle with sugar and set aside until the yeast is bubbly

Into a large bowl, add the flour and salt, stir, make a well in the center, pour the sweet potato puree and buttermilk mixture, start to push all the flour gently all the flour into the liquid and stir until it is all wet and chunky checking that there is no more dry flour at the bottom of the bowl

Sprinkle your counter with some flour and pour the dough, start to knead until your dough is soft and no longer sticky, form a ball and add it to a lightly buttered large bowl, turn it over to coat it on both sides, cover with a kitchen towel or plastic wrap, set aside in a warm place to double in volume (I like to put it in my oven with just the light on), up to 2 hours

Gently deflate the dough with your fingers, halve it equally, flatten each half into a rectangle the long side the same size as the length of your mold, roll the dough up into a cylinder, with the seam side down tuck the extremities under the cylinder and add each cylinder into a mold, set aside to double in volume, about 45 to 60 minutes

Pre-heat your oven at 375°F (190°C), into a small bowl, mix together the egg yolk and cream, brush the top of the two loaves, if you like sprinkle some sesame or poppy seeds, into the oven for about 50 minutes

Enjoy!

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Comments (12)

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What an interesting recipe for bread. I need to try it but I need again the name for buttermilk in French. Interesting what you say about the yeast. That is why I let the pizza rest overnight. It is more digestible once the yeast finishes its rising.

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Thanks so much Laura! In French we call it babeurre, you can find it in the fridge under the brand Lait Even but I always use the substitute with milk and 1 tbsp lemon juice..

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This bread looks so delicious! I am a huge fan of homemade bread! And sweet potatoes! I must try this!

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Thanks Beth, I hope you like it, it's such a delicious bread

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Yummy! Buttermilk sweet potato bread!!?? I love it!! Especially toasted. Mmmmmm. I like your bread's plumpness. Sometimes the plumper breads are too airy for my tastes!!

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Thanks so much Lainey, glad you agree with me about plumper breads

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This looks absolutely delicious Patty! I love sweet potatoes ?

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Thanks so much Gabby, sweet potatoes give this bread this beautiful orange color

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Oh, wow! I have never seen a sweet potato yeast bread!! I have to make this! Any new recipe for sweet potato is right up my alley!

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Thanks so much Beth, it's so good, almost like a brioche ;):)

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Bonjour , peut'on faire ce pain avec de la beuternett ? qui ressemble au gout de la patate douce mais plus douce ? merci de la réponse

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Bonjour, je crois que votre beuternett est une courge. Cela devrait fonctionner mais je cuirais la courge au four plutôt qu'à l'eau. Je ne peux vous dire précisément combien de temps car je ne l'ai pas encore fait, c'est en projet, mais je pense...

Bonjour, je crois que votre beuternett est une courge. Cela devrait fonctionner mais je cuirais la courge au four plutôt qu'à l'eau. Je ne peux vous dire précisément combien de temps car je ne l'ai pas encore fait, c'est en projet, mais je pense 20 à 25 minutes à 200 degrés. Bonne boulange, tenez- moi au courant!

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