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Before you jump to Sweet Potato Pain de Campagne recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is nowadays a good deal more popular than it used to be and rightfully so. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. Everywhere you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. Most people typically believe that healthy diets call for a great deal of work and will significantly change how they live and eat. It is possible, though, to make a few minor changes that can start to make a good impact on our daily eating habits.
Initially, you will have to be extremely careful when you are shopping for food that you don’t automatically put things in your cart that you don’t want to eat. For instance, have you ever checked how much sugar and salt are in your favorite cereal? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a usual part of your new healthy diet.
Hence, it should be quite obvious that it’s easy to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to sweet potato pain de campagne recipe. To cook sweet potato pain de campagne you only need 8 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to cook Sweet Potato Pain de Campagne:
- You need 100 grams Sweet potato (mashed)
- Use 200 grams Bread (strong) flour
- You need 110 grams Water
- You need 5 grams Sugar
- You need 3 grams Salt
- Use 3 grams Dry yeast
- Get 30 to 40 grams Raisins
- Prepare 3 to 4 shakes Cinnamon powder
Instructions to make Sweet Potato Pain de Campagne:
- Cook the sweet potato and mash it up. I cooked 2 sweet potatoes in 150 ml of water in a rice cooker on the 'fast-cook' setting.
- Put all the ingredients except for the raisins in a bread machine. When the signal sounds to add additional ingredients, put in the raisins. If your bread machine doesn't signal like that, add the raisins 15 minutes in.
- Put the dough in a bowl and cover with a tightly wrung out moistened kitchen towel. Leave for the 1st rising, 40 minutes to an hour.
- Take the dough out onto a floured work surface, deflate lightly, round it off again, cover with a tightly wrung out moistened kitchen towel and rest for 15 minutes.
- Round off the dough again and place it in a floured banneton (bread-rising bowl) with the seam side up, cover with a tightly wrung out moistened kitchen towel. Leave to rise again (2nd rising) for 40 to 50 minutes.
- Start preheating the oven to 250°C 10 minutes before the bread finishes rising. Invert the dough onto a sheet of kitchen parchment paper.
- When the oven has heated up, slash the top of the loaf, and bake at 250°C for 10 minutes, then at 230°C for 15 to 20 minutes.
- It opened up nicely here.
- This is a very sweet pain de campagne with the fragrance of raisins and cinnamon. It's great drizzled with some honey or maple syrup.
- The crust is really crispy and crunchy and nice to chew on, maybe because of the sweet potato.
- I tried proofing the dough in a convenience store salad container. Can you see that the loaf has some ridges? It really rose up well, and the top split nicely.
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