Fennel Seed and Sweet Potato Bread

Name: Fennel Seed and Sweet Potato Bread
Yield: Serves 4
Ingredients: 2 eggs, beaten, plus a little extra beaten egg to glaze; 2 teaspoons caster sugar; About 300 ml (½ pint) lukewarm milk; 1 large sweet potato, weighing about 225-275 g (8-10 oz); 25 g (1 oz) fresh yeast; 675 g (1½ lb) strong white flour; 2 teaspoons ground coriander; 55 g (2 oz) unsalted butter, cut into small pieces; 25 g (1 oz) pumpkin seeds; 1 tablespoon salt; 3 tablespoons fennel seeds, toasted briefly in a dry frying pan

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

A recipe I’ve had in my possession for many years. I don’t know where it originates from but it’s an excellent bread.

Ingredients

1 large sweet potato, weighing about 225-275 g (8-10 oz)
675 g<

Bread
Vegetarian

Method

Preheat the oven to 190°C/375°F/gas mark 5. Put the sweet potato in a roasting tin and bake for about 1 hour or until soft. Peel the potato, di