Description
This Sweet Potato Sage Artisan Bread recipe creates a rustic, flavorful loaf with a soft crumb and crisp crust. Infused with fresh sage and subtle sweetness from mashed sweet potatoes, it’s perfect for both beginners and artisan bread lovers.
Ingredients
1¼ cups water (room temperature, about 70°F/21°C)
1¼ teaspoons active dry yeast
3 cups bread or all-purpose flour, plus more for dusting
1½ tablespoons fresh sage leaves, finely chopped
1 teaspoon kosher salt
1 cup mashed sweet potato (about 200g), cooled
1 tablespoon extra-virgin olive oil
Instructions
1. Add yeast to the water and let it sit for 10-15 minutes until foamy.
2. In a large bowl, whisk flour, sage, and salt together.
3. Add mashed sweet potato and mix to distribute evenly.
4. Pour in yeast mixture and olive oil. Mix until a sticky dough forms.
5. Cover and let the dough rise in a warm place for 8–10 hours until doubled in size.
6. Turn dough onto a floured surface and gently fold into a round loaf.
7. Place seam side up in a floured proofing bowl. Cover and refrigerate for 1 to 48 hours.
8. Preheat oven to 450°F (232°C) with Dutch oven inside.
9. Invert dough onto parchment paper, seam side down. Score the top.
10. Transfer to Dutch oven, cover, and bake for 30 minutes. Uncover and bake 15–20 minutes more.
11. Remove and cool on a wire rack for at least 1 hour before slicing.
Notes
Mashed sweet potato can be made by baking or microwaving whole sweet potatoes until soft, then mashing after peeling.
Dried herbs can be used if fresh sage is unavailable. Try rosemary or thyme for variation.
For sweeter bread, substitute sage with cinnamon.
The dough can be refrigerated for up to 48 hours before baking.
Store bread at room temperature for 2–3 days or freeze sliced for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: American