Sweet Potato Challah
by Josiah WolffAn Atlanta based congregation, Beth Tikvah, let us know how incredibly delicious this recipe was.
Ingredients
Equipment
A large ceramic or glass bowl
A stand mixer
A cookie sheet
Parchment paper or silicone mat
Liquid and dry measuring cups
Measuring cups and spoons
Ingredients
610g bread flour
80g cane sugar
8g yeast
6g salt
140g mashed sweet potato (cooled)
113g vegan butter
325g water
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Whisk flour, sugar, yeast & salt & set aside.
- In your main mixing bowl, beat mashed potato, butter & water.
- Add about half a cup of dry mix, then stir. Repeat.
- If you are using a stand mixer, switch to a dough hook at this time.
- Either way, add remaining dry ingredients and knead for 8-10 minutes or until dough does not stick to the bowl. It should be tacky but not sticky.
- Form the dough into a ball and place in a lightly greased bowl.
- Cover with towel or plastic wrap and let rise for 60-90 minutes in a warm place.
- Punch down the dough and let it rise again for 45-60 minutes.
- Punch down one more time and divide/shape as desired.
- Wash dough if desired (I used a 1-1 of maple syrup & oat milk on the one I made for you) and let rest for 40 minutes.
- Bake at 375 for 35-40 minutes.
Notes
Josiah Wolff is a member of Congregation Beth Tikvah.
Sweet Potato Challah
An Atlanta based congregation, Beth Tikvah, let us know how incredibly delicious this recipe was.
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