1tbspmelted butterbushing the bread after it is cooked
Instructions
Peel dice and cook the sweet potato for about 15 minutes. Then mashed potatoes and allow them cool down for about 10 minutes.
Warm up the milk with a pinch of sugar to about 110°F (43°C) stir in the dry yeast. And allow the yeast to rehydrate for about 10 minutes.
Mix about 2 tablespoons of the milk yeast mixture and the 1/4 cup of butter into the mashed potatoes. Mix with a fork or a whisk until it's a smooth paste. Add in the rest of the milk/yeast mixture.
Combine all the ingredients with the flour. After you combine the flour with all the ingredients allow her to rest for 5 to 30 minutes.
Next kneed the dough for about 5 minutes with mixer or 10 minutes by hand.
Allow the dough to bulk proof in a warm place - until double in size. If the temperature is between 65 F and 75 F it may take about four hours. If the temperature is between 75- 85°F it should take between 2 to 3 hours.
After the bulk proofing, divide the dough into equal portions. Shape the bread into a large bowl shape. Cover and allow to proof for an additional 1 to 3 hours.
Place the dough on a cookie sheet.
Bake at 400 F (205 c) for 35-40 minutes. (or until the internal temperature is between 190 and 200°F) {88°C}
Allow the bread to cool for about 10 minutes then brush with melted butter.
Keyword Madeira Island cake,, madeira island food, Madeira Island recipes,