Real African Dishes: [MC-AllEthnic-Recipes] Cuban Sweet Potato Bread or Rolls

* Exported from MasterCook *

Cuban Sweet Potato Bread or Rolls - Boniato Bread/Rolls

Recipe By :
Serving Size : 19 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 15%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boniato -- Cuban sweet potato
2 1/4 teaspoons active dry yeast -- (1 envelope) or 1 cake compressed yeast (0.6 ounce)
1/4 cup warm water
1/3 cup sugar
4 tablespoons unsalted butter -- (1/2 stick)
1 tablespoon salt
5 1/2 cups unbleached all-purpose flour -- to 6 cups
2 tablespoons milk -- for brushing the loaves

Peel the boniato and cut it into 1-inch pieces. As you cut, place the
pieces in a large saucepan filled with cold water to cover to prevent
discoloration. The bring to boil, reduce the heat, and simmer, uncovered,
until very soft, 15 to 20 minutes.

Drain the boniato in a colander, reserving 1 1/2 cups of th cooking
liquid. Return the boniato to the pot and mash it with a potato masher or
fork.

Meanwhile, place the yeast, warm water, and 1 tablespoon of the sugar in a
small bowl and stir well. Let stand until the mixture is foamy, about 5 to
10 minutes. Melt the butter in a 1-quart saucepan. Stir in the reserved
boniato cooking liquid ad warm slightly; the mixture should be warm, not
hot.

Pour the boniato liquid into a large mixing bowl. Stir in the yeast
mixture, salt, and mashed boniato. Stir in the flour, 1 cup at a time, to
obtain a dough that is stiff enough to pull away from the sides of the
bowl, but soft enough to knead. (It will be stickier than regular bread
dough.) Note: The dough can also be mixed and kneaded in a mixer fitted
with a dough hook or in a food processor fitted with the dough blade.

Turn the dough onto a floured work surface and knead until smooth, 6 to 8
minutes.

Wash and lightly oil the mixing bowl. Place the dough in the bowl ad press
plastic wrap directly on top of it; cover the bowl with a dish towel.
Place the dough in a warm, draft-free spot and let rise until doubled in
bulk, 1 1/2 to 2 hours. (The dough can be allowed to rise at lower
temperatures - even in the refrigerator - but rising time will be 3 to 4
hours.

To form loaves: Divide the dough in two. Pat each half into an 8-inch long
oval. Plump up each oval in the center and drop, seam side down, into a
greased loaf pan. To make rolls: Pinch off twenty 2-inch balls. Place 10
of the balls in a greased 9-inch springform or round cake pan, spacing
them 1/2 inch apart. Place the remaining balls in another pan. Cover with
plastic wrap or a damp dish cloth. Let the loaves/rolls rise until doubled
in bulk, about 1 hour.

Preheat the oven to 375F.

Brush the top of each loaf with the milk. Using a razor blade or sharp
knife, make a series of diagonal slashes, 1 inch apart, cutting 1/2 inch
deep. If making rolls, brush the tops with milk and do not slash.

Bake the breads until browned on top and the loaves sound hollow when
tapped, 40 to 50 minutes. If making rolls, bake until puffed and golden
brown, 20 to 30 minutes. Let the loaves/rolls cool slightly, then turn
them onto a wire rack to cool a little more.

Makes 18 to 20 rolls, or two 8-inch bread loaves.

AuthorNote: This bread is modeled on the yuca bread served at high-class
Cuban restaurants. Boniato is a Cuban sweet potato, a purplish-skinned
tuber with a mild chestnut flavor but little of the sweetness associated
with an American sweet potato. It gives this bread a moist, satisfying
consistency. If boniatos are unavailable, the bread could be made with
yuca or white potatoes. Tangerine butter makes a great accompaniment.

TANGERINE BUTTER
8 tablespoons unsalted butter (1 stick) at room temperature
2 tablespoons honey
1 1/2 teaspoons honey
1 1/2 teaspoons grated tangerine zest
2 tablespoons fresh tangerine juice

Cream the butter in a mixing bowl, using a whisk. When light and fluffy,
whisk in the honey, followed by the tangerine zest and juice. Spoon the
butter into a ramekin or pretty serving bowl and make a decorative pattern
on top. Cover and refrigerate.

Serve the tangerine butter on biscuits, muffins, pancakes, waffles, and
crepes.

Makes 1/2 cup (8 one-tablespoon servings).

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"July 2010"
Yield:
"19 rolls or 2 8-inch loaves"
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Per Serving (excluding unknown items): 187 Calories; 3g Fat (14.1%
calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 7mg
Cholesterol; 341mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 5215 0 0 0 0 0 0 0