by Christine
Adapted from Sweet Potato Monkey Bread in Make Ahead Bread: 100 Recipes for Melt-in-Your-Mouth Fresh Bread Every Day by Donna Currie
1 egg
1/2 cup water
1/2 cup sugar
1/2 cup mashed sweet potato
4 Tablespoons soft butter
1 teaspoon kosher salt
2 1/2 cups flour
2 1/4 teaspoon active dry yeast
1 egg
1/2 cup water
1/2 cup sugar
1/2 cup mashed sweet potato
4 Tablespoons soft butter
1 teaspoon kosher salt
2 1/2 cups flour
2 1/4 teaspoon active dry yeast
1 cup honey
2 small logs goat cheese
1/2 cup chopped walnuts
Non-stick cooking spray
In a bread machine, load load the egg, water, sugar, potato, butter, salt, flour and yeast. Use the dough cycle. When cycle is finished place dough in a oiled bowl, cover and let rise for 1 hour.
Spray a baking pan lightly with the non-stick cooking spray. Place honey in a bowl big enough to roll a few balls at a time. Cut each cheese log into 12 pieces. Cut dough into 24 pieces. Poke a hole into a piece of dough and stuff with a piece of cheese. Pinch hole closed and roll in your hands to shape it into a ball. Roll each ball in the honey. Place each stuffed ball randomly in the pan. Sprinkle each layer with walnuts. Drizzle any remaining honey on top and cover pan with plastic wrap. Refrigerate overnight.
Preheat oven to 325°F and bake for 45 minutes until golden brown. Let cool 15 minutes.
2 small logs goat cheese
1/2 cup chopped walnuts
Non-stick cooking spray
In a bread machine, load load the egg, water, sugar, potato, butter, salt, flour and yeast. Use the dough cycle. When cycle is finished place dough in a oiled bowl, cover and let rise for 1 hour.
Spray a baking pan lightly with the non-stick cooking spray. Place honey in a bowl big enough to roll a few balls at a time. Cut each cheese log into 12 pieces. Cut dough into 24 pieces. Poke a hole into a piece of dough and stuff with a piece of cheese. Pinch hole closed and roll in your hands to shape it into a ball. Roll each ball in the honey. Place each stuffed ball randomly in the pan. Sprinkle each layer with walnuts. Drizzle any remaining honey on top and cover pan with plastic wrap. Refrigerate overnight.
Preheat oven to 325°F and bake for 45 minutes until golden brown. Let cool 15 minutes.
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