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1
Cook the sweet potato and mash it up.
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2
I cooked 2 sweet potatoes in 150 ml of water in a rice cooker on the 'fast-cook' setting.
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3
Put all the ingredients except for the raisins in a bread machine.
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4
When the signal sounds to add additional ingredients, put in the raisins.
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5
If your bread machine doesn't signal like that, add the raisins 15 minutes in.
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6
Put the dough in a bowl and cover with a tightly wrung out moistened kitchen towel.
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7
Leave for the 1st rising, 40 minutes to an hour.
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8
Take the dough out onto a floured work surface, deflate lightly, round it off again, cover with a tightly wrung out moistened kitchen towel and rest for 15 minutes.
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9
Round off the dough again and place it in a floured banneton (bread-rising bowl) with the seam side up, cover with a tightly wrung out moistened kitchen towel.
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10
Leave to rise again (2nd rising) for 40 to 50 minutes.
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11
Start preheating the oven to 250C 10 minutes before the bread finishes rising.
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12
Invert the dough onto a sheet of kitchen parchment paper.
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13
When the oven has heated up, slash the top of the loaf, and bake at 250C for 10 minutes, then at 230C for 15 to 20 minutes.
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14
It opened up nicely here.
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15
This is a very sweet pain de campagne with the fragrance of raisins and cinnamon.
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16
It's great drizzled with some honey or maple syrup.
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17
The crust is really crispy and crunchy and nice to chew on, maybe because of the sweet potato.
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18
I tried proofing the dough in a convenience store salad container.
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19
Can you see that the loaf has some ridges?
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20
It really rose up well, and the top split nicely.
