Cast-iron sweet potato cardamom bread [cardamom filling, lemon-vanilla glaze] from Bake from Scratch Magazine, Mar/Apr 2018 (page 49)

  • ground cardamom
  • ground cinnamon
  • bread flour
  • lemons
  • oranges
  • confectioner's sugar
  • light brown sugar
  • sweet potatoes
  • vanilla extract
  • active dry yeast
  • pecans
  • eggs
  • grapeseed oil
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on April 09, 2018

    Note that the shaped dough requires overnight refrigeration.

  • Zosia on April 09, 2018

    Fantastic bread! I loved the orange flavour of the bread and the cinnamon-cardamom-toasted pecan filling was absolutely delicious. Though it was quite light and not overly sweet, it was very rich. Also, some of the instructions didn't quite work for me. It took far longer in my stand mixer to reach the smooth and elastic stage than the 4-5 minutes of hand kneading mentioned in the recipe and my 30cm/12" skillet, which was larger than recommended, was too small for the amount of dough.

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