The Free-from Food for Family and Friends
This quick, no-rise bread is so incredibly simple to make and requires only a handful of ingredients. Cooked sweet potato binds the dough, adding moisture, flavour and colour.
The result is a crisp crust with a dense, soft and slightly sweet interior. It’s just the thing for a relaxed lunch: serve it with soup, salad, dips or other delights. While it’s at its best served straight from the oven and really doesn’t last more than a day, it’s ideal picnic fare. As soon as you’ve taken it from the oven, wrap it in foil to keep in the warmth; that way you’ll have a fresh loaf to share during a lazy day in the sun. If you make the puréed sweet potato in advance, the bread will take next to no time to prepare.
- nut free - gluten free - vegan - soya free - yeast free -
Makes 1 loaf (to serve 8)
© 2019 Pippa Kendrick / HarperCollins · Reproduced with permission. · Free-From Food for Family and Friends by Pippa Kendrick out now (HarperCollins) photography Keiko Oikawa
Preheat the oven to 200°C (400°F), gas mark 6, and lightly grease a baking sheet with olive oil.
Peel the sweet potatoes and cut into 2cm chunks. Bring a saucepan of salted water to the boil, add the sweet potatoes and boil gently for 10 minutes or until very tender to the point of a knife – you want them almost on the point of collapse as this will help when puréeing them. Remove from the heat and drain in a colander, then place in a food processor and blitz until completely smooth.
Place the flour, baking powder and salt in a large mixing bowl and whisk together until combined. Add the sweet potato purée, olive oil and 65ml of water and mix together until combined and forming into a ball of dough. Pull the dough together with your hands and knead very lightly for a minute or two, just to smooth it out and help bring it together.
Shape the dough into a circle about 15cm in diameter, smoothing the edges and the top with your hands. Place on the greased baking sheet and then use a sharp knife to score two crosses into the top of the loaf, each about 5mm deep, so that eight wedges are already marked before the bread goes into the oven.
Bake in the oven for 35–40 minutes or until crisp and golden.
Divide into wedges and serve warm.