Ingredients
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1 sweet potato
-
1 tbsp salt
-
50ml olive oil
-
80g crème fraîche30% fat
-
100g almondsground without skin
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250g polenta
-
350g flourgluten-free
-
50g walnut kernels
-
50g cranberriesdried
-
1 tbsp salt
-
1 sachet dry yeast7 g
Directions
Bread became such an essential part of our daily life. Now the time has come to discover our sweet potato cornbread with walnuts, which definitely will sweeten your day even more.
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Ingredients
| 1 sweet potato | |
| 1 tbsp salt | |
| 50ml olive oil | |
| 80g crème fraîche | |
| 100g almonds | |
| 250g polenta | |
| 350g flour | |
| 50g walnut kernels | |
| 50g cranberries | |
| 1 tbsp salt | |
| 1 sachet dry yeast |
Steps
|
1
|
Peel the sweet potato, dice and cook in 200 ml boiling salted water for about 10 minutes. Pour off the water and drain the sweet potato cubes well. Then puree with olive oil in the Panasonic MX-ZX1800SXE high-performance mixer (function: puree) until smooth. |
|
2
|
Put crème fraîche, 300 ml water, ground almonds, polenta, flour, walnuts, cranberries, salt and the sweet potato puree into the pan of the Panasonic SD-ZX2522 bread maker. Add the dry yeast in the yeast distributor. Bake the bread in the Panasonic SD-ZX2522 bread maker (program 19 / medium tan). |
|
3
|
In addition, we recommend a delicious herbal curd dip. |
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