Sweet Potato Bread

Ingredients

• 1 1/4 cups lukewarm water
• 2 1/2 teaspoons active dry yeast
• 1 tablespoon sugar
• 3/4 cup sweet potato flour
• 2 cups bread flour
• 1 teaspoon salt
• 2 tablespoons softened butter

Directions

1. Combine the water, yeast, and sugar in the bowl of a stand mixer, then leave the mixture alone until it foams, about 10 minutes. Add the sweet potato flour and bread flour, and knead until the dough pulls away from the bowl, turning smooth and stretchy. It should still feel slightly sticky.
2. Add the salt and softened butter, then keep kneading until the butter disappears fully into the dough. The dough may remain a bit tacky, and that is fine. What matters is that it has good stretch and structure.
3. Shape the dough loosely into a ball, drizzle it with a bit of olive oil so it is coated, and return it to the bowl, or use a clean bowl if you like. Cover with plastic wrap and leave it to rise until doubled, about an hour.
4. Once the dough has doubled, press it down, gather it back into a ball, and cover the bowl again with plastic wrap. Set it aside for a second rise until doubled again, about 40 minutes.
5. Heat the oven to 350 degrees and dust a baking sheet with cornmeal.
6. After the dough has doubled, flour your work surface lightly and knead the dough for a short time. Shape it however you like, then place it on the prepared baking sheet, or use a loaf pan if that is your preference. Cover with plastic wrap and let it rise until doubled, about 30 minutes.
7. Cut slashes into the top however you like. Small scissor snips work nicely for a decorative pattern, and a simple cut across the top is just as good.
8. Bake at 350 degrees for 40-50 minutes, until the loaf is browned. Move it to a rack and let it cool completely before slicing.