Cast-Iron Sweet Potato Cardamom Bread
 
Makes 1 (10-inch) loaf
Ingredients
  • 2⅓ cups (268 grams) bread flour, divided
  • ¼ cup (60 grams) warm milk (120°F/49°C to 130°F/54°C)
  • 1 tablespoons plus ½ teaspoon (10 grams) active dry yeast
  • ⅓ cup (92 grams) sweet potato purée (see Notes)
  • ⅓ cup (75 grams) unsalted butter, softened
  • 2 large eggs (100 grams)
  • ⅛ cup (25 grams) granulated sugar
  • 1 tablespoons (3 grams) orange zest
  • 1 teaspoon (3 grams) kosher salt
  • Cardamom Filling (recipe follows)
  • ½ cup (56 grams) toasted pecans, chopped
  • Lemon-Vanilla Glaze (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, stir together ⅓ cup (42 grams) flour, warm milk, and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. Add sweet potato purée, butter, eggs, sugar, zest, salt, and remaining flour, and beat at low speed until combined. Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 4 to 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. 3. Grease a 10-inch cast-iron skillet.
  3. Turn out dough onto a heavily floured surface, and roll into an 18x10-inch rectangle. Spread Cardamom Filling onto dough and sprinkle pecans on top of filling, leaving a 1-inch border. Starting at one long side, roll up dough, jelly roll style, pinching seam to seal. Place seam side down. Using a serrated knife, cut roll in half lengthwise. Carefully twist dough pieces around each other, cut sides up, and form into a circle. Place in prepared pan. Wrap pan tightly in plastic wrap, and refrigerate overnight.
  4. Uncover, and bring dough to room temperature. Cover, and let rise in a warm, draft-free place (75°F/24°C) for about 30 minutes.
  5. Preheat oven to 350°F (180°C).
  6. Bake for 25 minutes. Reduce oven temperature to 325°F (170°C), and bake 15 minutes more, covering with foil to prevent excess browning, if necessary. Drizzle bread with Lemon-Vanilla Glaze. Let glaze soak in a bit, and serve warm.
Notes
Preheat oven to 425°F (220°C). Rub 1 medium sweet potato with canola or grapeseed oil. Prick potato with a fork, and season with sea salt. Wrap potato in foil. Bake until potato is completely soft, about 45 minutes. Let cool. Peel, and pureé in the container of a blender. We always bake potatoes rather than boil for more intense flavor.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/cast-iron-sweet-potato-cardamom-bread/