Sweet Potato Bread

Directions

1. 1
   Combine water, yeast and sugar in the bowl of a stand mixer.
2. 2
   Set aside 10 minutes or until frothy.
3. 3
   Add both flours and mix with the dough hook attachment until elastic but still sticky.
4. 4
   Add salt and butter and continue to knead until butter is incorporated and dough is shiny, smooth, and elastic.
5. 5
   Coat a bowl with oil.
6. 6
   Turn the dough ball into the bowl, turning it to coat in oil.
7. 7
   Cover with plastic wrap and let stand in a warm place until doubled in size, 60-90 minutes.
8. 8
   Punch the dough down, give it a few folds over on itself, form back into a ball, recover and let rise again until doubled, 30-45 minutes.
9. 9
   Meanwhile, preheat oven to 350F Sprinkle a baking sheet with cornmeal.
10. 10
    Lightly flour a work surface.
11. 11
    Turn the dough out and give it a few turns of manual kneading.
12. 12
    Form into a neat round (boule) or oval (batard) loaf and place on the prepared baking sheet.
13. 13
    Cover and let rise until doubled again, 30 minutes more.
14. 14
    With a very sharp knife, slash the top of the loaf - anything from one single slash to a decorative pattern will work.
15. 15
    Bake in preheated oven 40-50 min until browned.
16. 16
    Transfer to a rack and cool completely before slicing.