Well, let me tell ya, if you got yourself some sweet potatoes and a bit o’ miso, you can make the best bread y’ever tasted. Now, don’t be put off by the name – seeded miso sweet potato bread. Sounds fancy, don’t it? But I promise you, it ain’t hard to make, and it sure tastes good! You get the sweet of the potato, the salty goodness of that miso, and a little crunch from them seeds. It’s like eatin’ a big ol’ hug, that’s what it is. Let me walk you through it, step by step. You won’t believe how simple it is!
Ingredients you’ll need:
- 2 medium sweet potatoes
- 1 cup warm water
- 1 packet of dry yeast (or 2 and 1/4 teaspoons)
- 2 tablespoons of miso paste – I like the white miso, but use what ya got
- 2 tablespoons honey or maple syrup
- 1/4 cup olive oil or vegetable oil
- 3 cups all-purpose flour (might need a little extra for kneading)
- 1 teaspoon salt
- 1/4 cup pumpkin seeds (or sunflower seeds, whatever you got in your pantry)
- 1 tablespoon sesame seeds (optional, but it adds a nice little crunch)
Now, first thing ya gotta do is roast them sweet potatoes. Just wash ’em up real good, stick ’em in a baking dish, and pop ’em in the oven at about 400°F. Let ‘em roast for 45 minutes to an hour, depending on how big they are. When they’re soft, pull ‘em out and let ’em cool down. Once they’re cool enough to handle, peel off the skin and mash ’em up with a fork. You want about 1 and 1/2 cups of mashed sweet potato, so if you got too much, save the rest for somethin’ else – maybe a pie or a nice little side dish.
Next thing, get yourself a big bowl. Pour in the warm water – not too hot now, just warm like a nice summer day. Sprinkle the yeast in there and stir it up till it’s all dissolved. Let it sit for about 5 minutes till it gets all bubbly-like. That’s when you know your yeast is good and ready.
Now, add in that miso paste, honey, and oil. Stir it good till it all mixes in, then throw in the mashed sweet potato. Mix it up again. You might think, “What in the world am I makin’?” but trust me, it’ll come together.
Time to add the flour and salt. Start addin’ your flour, bit by bit. You might not need all 3 cups, but get that dough to a nice soft consistency. If it’s too sticky, add a little more flour. If it’s too dry, a splash more water will do the trick. Once you got it to the right consistency, knead it on a floured surface for about 5 to 10 minutes. You wanna work the dough till it’s nice and smooth and elastic. You know, like the dough that your grandma used to make for pie crust – soft, but not too sticky.
Once it’s kneaded up good, put it back in the bowl, cover it with a damp cloth, and let it rise. Leave it somewhere warm for about an hour, or till it doubles in size. Don’t rush this part – let the dough do its thing.
When the dough’s all puffed up, punch it down gently and turn it out onto a floured surface. Roll it out into a loaf shape or divide it into two smaller loaves if you like. Now, sprinkle your seeds on top – I love a good mix of pumpkin seeds and sesame seeds, but use what you like. Press ’em in a little so they stick. Then, cover it up again and let it rise for another hour or so.
While it’s risin’, preheat your oven to 375°F. When the dough’s ready, pop it in the oven and bake it for about 30 to 40 minutes. You’ll know it’s done when it sounds hollow when you tap on the bottom. And oh, the smell! That’s how you know you got yourself somethin’ real good goin’ on.
Once it’s done, take it out and let it cool for a bit. You don’t want to cut into it too quick, or it’ll all mush together. But when you do finally slice it up, the inside should be soft and sweet with that rich umami flavor from the miso, and them seeds give a nice little crunch. You can eat it just like that, or spread a little butter or cream cheese on it. It’s perfect with a hot cup of tea or as a side for your dinner. Heck, I even had it for breakfast once! Just so good!
So there you go – a nice, easy recipe for Seeded Miso Sweet Potato Bread. Give it a try, and I bet your family will love it. Might even ask you to make more next time. Don’t forget, it’s real simple, and you can mix up the seeds or the miso depending on what you got. The key is to use that sweet potato and the miso – they go together like peas and carrots.
Tags：[Seeded Miso Sweet Potato Bread, Sweet Potato Bread, Miso Bread, Homemade Bread, Healthy Bread, Vegan Bread, Savory Bread, Easy Bread Recipe]
