Sweet potato Dutch oven bread from Bake from Scratch Magazine, Sep/Oct 2018 (page 52)

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Notes about this recipe

  • Zosia on February 22, 2020

    Since I was using leftover baked sweet potatoes, this was as quick and easy to put together as most other no-knead breads. I baked it until the internal temperature was 206F rather than the 190F specified in the recipe. The bread had a nice open crumb and tasted mildly of sweet potato. Unfortunately, it was a little gummy; I'm sure it was thoroughly baked so I think this was the result of the large amount (380g) of potato in the dough. Family and I enjoyed nonetheless.

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