|Catch-22 Soapy |
Sweet Potato Bread
Do you know how long ago that is? Long enough that I have friends who now have an adorable 8 month old baby that was not yet born when I met Yossarian! I have a number of legitimate excuses, but from the minute I read about Yossarian delaying the flights by putting soap in the sweet potatoes, I knew I wanted to somehow use that in whatever recipe I came up with.
|AKA Rosemary Sweet Potato Olive |
Bread with Feta and Artichokes
|Soap=Feta, Sweet Potatoes, Olives,|
|Where it all starts...|
I will caution you that this is NOT a quick recipe. I started with my patee fermentee on a Saturday around 5pm, and finally popped the toasty hot bread out of the oven around 7:30 on a Sunday. I think you get the picture. I'm also not someone who has probably baked bread more than, quite literally, a handful of times, so I had a lot of concerns. I probably underkneaded originally to combine all the ingredients, leading to some clear steaks in the break where it was clearly not evenly mixed. You can probably also up the accessory ingredients by about a 1/4 cup each; the dough is firm enough that I doubt it will weigh it down. It also makes quite a bit - you can probably bake it in two batches if you prefer two smaller loves instead of one massive one.
|...and what it turns into, 10 hours late|
If the Poptart ever reads this, he should be aware that I have a stash of this frozen, awaiting the day when he finally teaches me how to make the hot mess resembling cat vomit that is S.O.S. I solemnly swear that if I am ever up to no good, and that if this day ever happens, I will post the recipe.
Rosemary Sweet Potato Olive Bread with Feta and Artichokes (Yossarian's Soapy Sweet Potato Bread)
Serves an entire Air Force squad, takes at least 10 hours
|Rosemary Sweet Potato Olive Bread with Feta and Artichokes|
aka Catch-22 Soapy Sweet Potato Bread
1 1/2 cups patee frementee at room temperature, cut into small pieces (recipe below)
3 cups all-purpose flour
1 1/2 tsp salt
1/2 tsp ground black pepper
1 1/4 tsp instant yeast
1 cup mashed sweet potatoes
1 Tbsp olive oil
1 Tbsp dried rosemary
3/4 cup lukewarm water
1/2 cup chopped marinated artichokes (6oz jar will yield this)
1/2 cup feta
3/4 cup pitted Kalamata olives
extra flour for kneading
|Combined and ready for the first rise.|
1. In a very, very large bowl, mix patee fermentee though lukewarm water thorougly. You may need to use your hands to tear the dough in half and pseudo-knead it to incorporate start to incorporate all ingredients.
2. As it starts to come together as you knead it in the bowl, it may seem a little dry. Add in the artichokes, feta, and olives; this will solve the need for more liquid.
3. If the bowl is large enough, you can use it; if not, turn the dough out onto a well floured surface and knead for a few minutes until it forms a solid, yet slightly still sticky ball.
|After the first rise.|
4. Re-flour the bowl, place the dough in it, and cover with plastic wrap. Place in a non-drafty warm place (I use my unheated oven), and let rise for the first rise for 2-3 hours.
5. Remove the dough, place it on a well floured surface, lightly knead several times, shape to the shape of your cooking vessel, and put back in the bowl, re-cover with plastic wrap, and let rise for another 2 hours.
6. Preheat oven to 450 degrees. When warmed, place your covered larger size (mine is 6.75 gallons) Le Creuset, Dutch Oven, or bread pot in the oven for 30 minutes.
7. Carefully remove it, and even more carefully place the preshaped dough in the hot pot. Cover, place back in the oven, and bake for 20 minutes.
8. Remove the cover, and bake for 25 more minutes until the bread is firm and golden brown.
9. Place on a cooling rack for at 15-20 minutes before slicing (it will actually make it easier to slice if it is cooled!).
|After the second rise (proofing) |
|Finally ready to bake!|
|Well worth the effort for this lovely lump of crusty dough!|
Rosemary Sweet Potato Olive Bread with Feta and Artichokes
aka Yossarian's Soapy Sweet Potato Bread
Makes about 2 cups
3/4 cup bread flour
3/4 cup all-purpose flour
3/4 tsp salt
1/2 tsp instant yeast
3/4 cup lukewarm water
2) Place in an oiled bowl, cover and leave in a non-drafty place for about an hour, until it has doubled (again, I use my unheated oven).
3) Lightly knead to remove some of the air, re-cover, and place in the fridge for at least 8 hours.
4) Allow at least an hour to warm to room temperature before using; cut into small pieces when you do so it incorporates better.