Delicious, Smokey Vegan Sweet Potato Cinnamon Bread.
Get the recipe here!
It’s Bread Week!
Hello Food Lovers! It’s Tuesday, so it’s time for DietMondaysXRaeLikesFroot.
In true GBBO style I’m doing Bread week. Once a month I will be featuring a bread recipe and this one is a beauty!
Since adapting to a plant based diet, I’ve sometimes become overrun with left over veggies at the end of the week. I freeze them if I can, but then what to do? So if you have some left over Sweet Potatoes this week then this recipe is perfect for you!
It’s my Smokey Sweet Potato Cinnamon Bread!
And it’s easy peasy, sweet potato squeezy! If you’re an avid baker like me then all the ingredients should be in your stock already, but Liquid Smoke may not be in your cupboards.
Trust me, it’s amazing and you’ll wonder how you lived without it! You can buy in your local Whole Foods and some larger Tesco’s or Waitrose in the BBQ sauces section. It’s about £2.50 for a bottle but it will, last you a while and is perfect to add to chilli, homemade baked beans or seitan for a great smoked flavour.
What you’ll need
200g peeled sweet potato
Pinch of Salt
500g wholemeal bread flour
7g fast acting yeast
300ml warm water
1tbs cinnamon powder
3tbs liquid smoke.
How To Make It
Preheat oven to 200°C
Bake the potatoes with some salt, oil and 1tbs liquid smoke until they are soft.
Weigh out and mix the flour, cinnamon and salt in a bowl. Make a well in the centre. Mix together the water, yeast, sugar and 2tbs of liquid smoke and leave until frothy.
Once the potatoes are baked, mash them and add to the flour and salt. Mix the dry and wet ingredients together with your hands until the dough is formed.
Flour a clean surface and knead the dough for 5-10 minutes. The dough should spring back quickly when pushed in then the dough is ready to rise.
Oil a clean mixing bowl, place the dough in the bowl and cover with a tea-cloth for 30-40 minutes or until the dough has doubled in size.
When it’s ready tip the dough out and knock it back a little, with a couple of minutes more of kneading.
Grease a baking sheet and make your dough into a round cob loaf shape. You can use a greased loaf tin but I prefer to let it bake into a round cob shape. Leave the dough to rise for 10 mins until it has doubled in size.
Bake the bread in the oven for 40 minutes, you know the bread will be cooked when you can tap the bottom of the loaf and it sounds hollow. It should be golden on top. If it doesn’t sound hollow, pop back in the oven for 5-10 minutes.
And there you have it! It should be subtly smokey from the liquid smoke and a little hint of cinnamon. This bread is perfect toasted with a fresh tomato and basil soup or for breakfast with vegan butter and marmite!
Next week I’ll be kicking off spring by fixing your Cream Tea fix!
Make sure you follow my Instagram blog DietMondays for other great vegan food ideas!
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