Pão batata doce com chouriço e bacon makes the best ever egg mayonnaise sandwich
This is the time of year when one needs to brush up on one´s baking skills.I have never professed to being a baker and will never receive any accolades in that department.I have no fear however of sailing into uncharted waters.As you all know by now by default the Portuguese sweet potato has become my vegetable of the month.I had a very specific idea in mind for my next sweet potato recipe.I trolled the length and breadth of the internet highway but could I find a recipe? Could I heck.So it was all down to writing my own recipe from scratch.My mission was to bake a loaf with bacon and chouriço using a sweet potato dough.Surprised? - I think you will be.Well I did not get off to a very promising start,bear with. My initial dough was far too wet.Potatoes carry quite a lot of moisture so I needed to redress the balance of wet to dry ingredients.My dough did not “develop” in the same way that most bread doughs do.It was essentially one part flour to one part potato.It required a lot less kneading (that wasn´t a bad thing as far as I was concerned).About ten minutes would produce sufficient gluten for my not so little loaf to rise beautifully.Thank god for that, the first hurdle was now crossed.My loaf was starting to take shape,if a rather strange one, but “Its a long way to “tipapadaria, but my heart was right there”.Bread dough made with potatoes it seems,results in a softer crust than all-flour doughs.This meant my loaf had a longer shelf life ( another plus) - 3 days to be precise.My bread had a smooth, moist, rich interior that would do justice to most anything.It made a welcome alternative to the breakfast table served with eggs.While on the subject of eggs, it later made a couple of rounds of the best ever egg mayonnaise sandwiches
Sweet potato bread with chouriço and bacon
1 (11g) sachet of active dried yeast (fermento em po)
125 ml warm water (105ºF)
2 medium sweet potatoes,boiled in water to cover until tender,drained peeled and cooled
500g strong white bread flour
1/2 small onion chopped finely
200g cooking chouriço
125g bacon chopped
1Tbsp extra virgin olive oil
1/4 tsp minced garlic
2tbsp fresh parsley
additional olive oil for bowl
additional flour for the work surface
In a small bowl dissolve the yeast in the warm water.Set aside till its creamy,about 15 minutes.
Place the cooked peeled potatoes in a large mixing bowl and mash them well until smooth.Measure the mashed potato and return 11/2 cups to the bowl to use for the bread dough.Reserve any remaining for another use.Meanwhile put the onion, chouriço and bacon in frying pan and cook until the onion softens but is not coloured and the fat from the meats is giving off good juice.Set aside to cool.Add the flour salt,olive oil,garlic, parsley and cooked meat mix to the mashed potato.Begin kneading the dough in the bowl,keeping one hand clean in order to hold and turn the bowl while using the other hand to work the dough.
As soon as the mixture comes together in a rough yet cohesive mass,which will happen quite quickly,add the yeast mixture and continue kneading in the bowl.Vigorously fold the dough in from the sides of the bowl toward the centre.Rotate the bowl as you do this (Phewwwww!!!)picking up the dough and slapping it back into the bowl several times and keep on kneading vigorously until it is tender and somewhat smooth,about 10 more minutes.There is no correct way to knead by the way, just as long as you fold press and stretch your dough into a uniform shape.
Shape the dough into a large ball.Rub a large bowl all over with the olive oil and place the dough in the bowl.Turn the ball so that all surfaces are coated with oil.Cover the bowl with a cloth and leave the dough to to rise in a warm place until doubled in size for 11/4 hours.
Punch down the dough by folding the edges into the centre and turning it over so the top is once again smooth.Re-cover the bowl and let the dough rise a second time until doubled,about 45 minutes.Turn the dough out onto a lightly floured work surface.Trying not to overwork the dough,fold the edges in towards the centre again.Work in a circular motion,folding the entire rim of the dough in towards the centre several times to form a round ball with a smooth side.Spread a fairly thick layer of flour on a work surface.Place the ball of dough rough side down on the flour.Cover the loaf with a towel and let it rise at room temperature for about an hour.The dough is ready when it springs back gently in response to being lightly pressed with your index finger.Place a baking stone or pizza tray in the oven and pre-heat to 200F.With help of a flat fish slice and your hand slide the loaf onto the baking tray.Bake the loaf for 40 to 50 minutes or until it is golden brown on top and darker brown on the bottom.It should also have a hollow ring when tapped on the bottom.Remove to a wire rack to cool completely.
The best ever egg mayonnaise sandwich
The fresher the eggs the better the sandwich
Makes enough egg mayo for 2 large rounds of sandwiches.
4 size 2 free-range eggs,boiled for 6 minutes
1 tbsp butter,at room temperature
freshly ground black pepper
1-2 tbsp mayonnaise
small pinch of mild curry powder
Shell the hot eggs under a cold running tap.
Shake off the the water and put them in clean dry bowl.Add the butter,a pinch of celery salt,some freshly ground black pepper and mash everything together with a fork.Don´t over mash,it´s important that the egg mayo is chunky.Let it cool for 10 minutes or so.Then add the mayonnaise and small pinch of mild curry powder and stir together.