Sweet potato walnut bread

The sweet potato bread is an excellent base for breakfast, as it is full of nutrients and goes perfectly in a variety of combinations: butter/cream cheese/peanut butter + banana slices / strawberries / raw jam of chia and berries.


Store it in a plastic bag to keep it fresh and fluffy for about a week.

Ingredients:
- 300g sweet potato puree (1 medium sweet potato, boiled with the skin on, peeled and pureed);
- 600g white wheat flour + 100g extra, if needed;
- 1/2 package dry yeast (about 1tsp);
- 1 tsp cinammon;
- 50g chopped or ground walnuts;
- 100 ml milk (you can use vegetal milk if you want to go vegan);
- 100 ml oil or melted butter;
- a pinch of salt (if there are no restrictions) and a pinch of pepper.

Method:
In a bowl, mix the sifted flour, dry yeast and cinnamon. Add the nuts, salt and pepper and the sweet potato puree. Pour in the milk and mix well, until you get a sticky dough. Knead by hand for a few minutes (add a bit more flour if the dough is too sticky but don't exaggerate). Add gradually the oil /melted butter and continue to knead until completely mixed in. At this time the dough should be non-sticky and elastic. Î
Place the dough in a bowl, cover it with a clean towel and let it rise in a warm place for 1h (it should double its volume). Remove from the bowl, place it on the table (sprinkled with flour) and knead some more for 2-3 minutes.
Place the dough in a rectangular bread tin, lined with baking paper and let it rise again in a warm place for one more hour.
Bake in the preheated oven at 190 degrees Celsius, for about 35-45 minutes, until it gets a golden crust. To check if the bread is completely baked, stick a wooden skewer in the middle, then remove. It should come out clean.
Remove the bread from the oven and let it cool on a wire rack.
Enjoy!