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Sweet Potato Pain de Campagne
Sweet Potato Pain de Campagne

Before you jump to Sweet Potato Pain de Campagne recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

Most of us think that comfort foods are bad for us and that we ought to avoid them. Sometimes, if your comfort food is made of candy or other junk foods, this holds true. Other times, comfort foods can be perfectly healthy and good for us to consume. There are several foods that, when you consume them, could better your mood. When you feel a little down and are in need of an emotional boost, test out a couple of these.

Eggs, you may be surprised to find out, are terrific at battling depression. Just be sure that you do not toss the egg yolk. The egg yolk is the most essential part of the egg iwhen it comes to helping raise your mood. Eggs, the yolks especially, are rich in B vitamins. These B vitamins are terrific for helping to raise your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that affect your mood–run better. Try eating an egg and jolly up!

Now you know that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let’s go back to sweet potato pain de campagne recipe. To make sweet potato pain de campagne you only need 8 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Sweet Potato Pain de Campagne:
  1. Provide 100 grams Sweet potato (mashed)
  2. Provide 200 grams Bread (strong) flour
  3. Use 110 grams Water
  4. You need 5 grams Sugar
  5. Take 3 grams Salt
  6. Provide 3 grams Dry yeast
  7. Take 30 to 40 grams Raisins
  8. You need 3 to 4 shakes Cinnamon powder
Steps to make Sweet Potato Pain de Campagne:
  1. Cook the sweet potato and mash it up. I cooked 2 sweet potatoes in 150 ml of water in a rice cooker on the 'fast-cook' setting.
  2. Put all the ingredients except for the raisins in a bread machine. When the signal sounds to add additional ingredients, put in the raisins. If your bread machine doesn't signal like that, add the raisins 15 minutes in.
  3. Put the dough in a bowl and cover with a tightly wrung out moistened kitchen towel. Leave for the 1st rising, 40 minutes to an hour.
  4. 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.
  5. 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. Leave to rise again (2nd rising) for 40 to 50 minutes.
  6. Start preheating the oven to 250°C 10 minutes before the bread finishes rising. Invert the dough onto a sheet of kitchen parchment paper.
  7. When the oven has heated up, slash the top of the loaf, and bake at 250°C for 10 minutes, then at 230°C for 15 to 20 minutes.
  8. It opened up nicely here.
  9. This is a very sweet pain de campagne with the fragrance of raisins and cinnamon. It's great drizzled with some honey or maple syrup.
  10. The crust is really crispy and crunchy and nice to chew on, maybe because of the sweet potato.
  11. I tried proofing the dough in a convenience store salad container. Can you see that the loaf has some ridges? It really rose up well, and the top split nicely.

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