Sweet Potato & Jalapeño Bread

Ingredients

For 4 servings

• 1 piece sweet potato, peeled and diced
• 1 piece jalapeño, seeded and diced
• 100 g queso blanco, crumbled
• 38 g cilantro, chopped
• 360 g plain flour
• 12 g salt
• 4 g sugar
• 3 g ground cumin
• 3 g paprika
• 2 g chilli powder
• 9 g yeast
• 300 g warm water
• 28 g olive oil

Method

1. 1

   Combine the sweet potato, jalapeño, queso blanco and cilantro.

2. 2

   In a separate bowl, mix the flour, salt, sugar, cumin, paprika, chilli powder and yeast.

3. 3

   Stir the dry mix into the sweet potato mixture, then add the warm water and oil to form a sticky dough.

4. 4

   Knead for 5–10 minutes, until smooth, then prove, covered, for 1 hour.

5. 5

   Heat the oven to 200°C. Knock back, shape into a round loaf and prove a further 15 minutes.

6. 6

   Bake for 30–35 minutes, until golden, then cool before slicing.