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Sweet Potato Sourdough – Soft Sandwich Loaf or English Muffins

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A real Sweet Potato Sourdough Bread that uses traditional fermentation to achieve the perfect balance of flavor and better digestibility. This generous recipe makes plenty of English Muffins, 2 Soft Sandwich Loaves or some of each! #starter #sourdough #fermentation #bread #potato #resistantstartch #complexcarbs #nourishingfood #wisetraditions #nourishingtraditions #realfood #muffins #eggs #breakfast #frenchtoast

 

Are you ready to shake up your sourdough bread game?

This recipe for slightly sweet and earthy Sweet Potato Sourdough will blow you away. I originally set out to make a soft and chewy Sweet Potato Sourdough English Muffin but quickly realized that this same formula makes a wonderful soft sandwich loaf bread as well. The loaf bread makes incredible French Toast and toasts up perfectly in a toaster too! If you can’t decide which one to try first, have no fear. This recipe makes enough dough to try both!

 

The ultimate breakfast buffet featuring a fresh baked loaf of sweet potato sourdough and soft a chewy sweet potato English muffins!

 

Soft and Chewy Sweet Potato Sourdough English Muffins

 

A big pike of fresh baked Sweet Potato Sourdough English Muffins!

 

If you like nooks and crannies for holding butter then you are in luck.

 

A plate of toasted Sweet Potato Sourdough English Muffins with tons of nooks and crannies just waiting to be slathered with real butter.

 

After the fermentation process you will have a soft and sticky dough that can easily be made into delicious English muffins. This high hydration dough will be harder to work with but will give you those delicious nooks and crannies that we all love so much!

Turn the dough out onto a well floured surface.

 

The soft a sticky English muffin dough.

 

Pat the dough into a large rectangle adding more flour if needed.

Cut out your English muffins using a biscuit cutter or thin rimmed glass.

 

Cutting the English muffins.

 

Gather the scraps from around the cut-outs.  Shape them gently into a ball and let the ball rest for 5 minutes. Either roll the extra dough out and continue cutting muffins or shape the dough into a loaf for baking.

 

English muffins and enough dough for a loaf!

 

Cover the English muffins and let them rise for about one hour before cooking.

Preheat your griddle over medium-high heat. Once it is fully hot turn the heat down to medium-low.

Place the proofed English muffins on the hot griddle and cook on the first side for about 2 minutes.

 

Cooking the English muffins on a cast iron griddle.

 

Flip the muffins and cook them on the second side for 2 more minutes or until golden brown and no longer doughy.

 

Cooking the English muffins on the second side until done.

 

Let the muffins cool completely before cutting (if you can)!

 

A beautiful breakfast spread with fresh Sweet Potato Sourdough English Muffins and a soft a chewy Sweet Potato Sourdough Bread Loaf with fresh butter and homemade jam. #starter #sourdough #fermentation #bread #potato #resistantstartch #complexcarbs #nourishingfood #wisetraditions #nourishingtraditions #realfood #muffins #eggs #breakfast #frenchtoast

 

Soft and Fluffy Sweet Potato Sourdough Loaf Bread

This recipe is really special because you can make English muffins, soft sandwich loaves or both!

 

A fresh loaf of Sweet Potato Sourdough perfect for toasting and eating with butter and jam.

 

I was really surprised when I used the leftover English muffin dough to make a small loaf of bread and ended up with some of the best loaf bread I’ve ever tasted.

You will go crazy for this sweet and soft bread sliced, toasted or made into French toast!

Not to mention the color!

 

A sliced Sweet Potato Sourdough Loaf with a soft open crumb.

 

I used the scraps from the first batch of English muffins to form a dough ball.

 

English muffins and enough dough for a loaf!

 

I then shaped that dough into a loaf and put it into a buttered loaf pan using the same technique I use in my recipe for Butter Top Sourdough Sandwich Bread.

Let the loaf rise until doubled and then bake it at 400° for 30 minuets.

 

A loaf of Sweet Potato Sourdough bread is perfectly soft with a gorgeous orange color.

 

A beautiful breakfast spread with fresh Sweet Potato Sourdough English Muffins and a soft a chewy Sweet Potato Sourdough Bread Loaf with fresh butter and homemade jam. #starter #sourdough #fermentation #bread #potato #resistantstartch #complexcarbs #nourishingfood #wisetraditions #nourishingtraditions #realfood #muffins #eggs #breakfast #frenchtoast

 

 

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The ultimate breakfast buffet featuring a fresh baked loaf of sweet potato sourdough and soft a chewy sweet potato English muffins!

Sweet Potato Sourdough -Soft Sandwich Loaf or English Muffins or BOTH!

Yield: 2 Loaves or 50 Muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Proofing Time: 16 hours 40 minutes
Total Time: 17 hours 25 minutes

Super soft, sweet, and earthy sweet potato sourdough bread.

Ingredients

Instructions

The Night Before

  1. Using a dough whisk or wooden spoon mix all ingredients into a soft and sticky dough.  Let the dough rest for 5 minutes.
  2. Using the dough whisk or spoon fold the dough over itself in at least 4 directions similar to the stretch and fold method. Repeat this process until the dough is smooth with good gluten development. 
  3. Cover the bowl and let the dough ferment overnight. If you are in a warm climate you may not need to ferment as long. Proceed to the next step when the dough has at least doubled.

The Next Morning (Making English Muffins)

  1. Generously flour your work surface. Turn the soft dough out onto the flour. Flour the top of the dough and use your hands to pat the dough into a large even circle about 1/2 inch thick. Make sure to check that there is plenty of flour under your dough so it doesn't stick. Add more flour as necessary.
  2. Use a round biscuit cutter or thin rimmed glass to cut out as many muffins as possible. Remove the scrap dough from around the muffins and form it into a ball. Let the dough ball rest for 5 minutes.
  3. Either roll the dough out and cut more muffins or shape it into a loaf. 
  4. Once all the dough has been cut or shaped, cover it lightly and allow it to double in size. English muffins take about 1 hour to double, while bread loaves can take 2-5 hours to double.
  5. Preheat a cast iron griddle over medium-high heat. Once the griddle is evenly heated turn the heat down to medium-low.
  6. Working in batches, place the muffins on the hot griddle leaving space around each one and cook for 2-3 minutes per side.
  7. They should brown and poof up when cooked. Remove the cooked muffins to cooling racks and allow them to cool completely. 
  8. English muffins can be frozen in freezer bags and removed just minutes before toasting, making a very convenient breakfast!

Using This Dough To Make Loaf Style Bread (2 Loaves)

  1. Because this dough is very soft and sticky you will need to shape it carefully on a generously floured surface.
  2. Divide the dough in half and shape each half into loaves. Using flour as needed.
  3. Melt 1 Tablespoon of butter in each loaf pan and rotate the pans to coat the sides.
  4. Place the shaped loaves upside down in the butter. Flip them over so butter has coated all sides of the loaf.  Cover the pans and let them rise to double.
  5. Preheat your oven to 400°.  Place the loaf pans side by side on the center rack of the oven and bake them for 30 minutes.
  6. Remove the loaf pans from the oven and let the bread carryover for 5 minutes before removing the bread to a cooling rack to cool completely.

 

A real Sweet Potato Sourdough Bread that uses traditional fermentation to achieve the perfect balance of flavor and better digestibility. This generous recipe makes plenty of English Muffins, 2 Soft Sandwich Loaves or some of each! #starter #sourdough #fermentation #bread #potato #resistantstartch #complexcarbs #nourishingfood #wisetraditions #nourishingtraditions #realfood #muffins #eggs #breakfast #frenchtoast

 

 

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A plate of hot and fresh sourdough tortillas made with real lard and fermentation. #realfood #healthyfat #wisetraditions #nourishingtraditions #authentic #farmtotable #pastured #lard #ethical #fermented #sourdough #starter #tortillas
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Milly

Sunday 22nd of November 2020

Hi there! I'm so excited to try this, would it work as a boule or does it need the support of a loaf pan? Thanks :)

Callie Oswald

Tuesday 27th of October 2020

With the milk and egg in this dough, is it safe to proof overnight on the counter at room temperature?

Butter For All

Thursday 5th of November 2020

Hi Callie!

I've never had a problem with it. The nature of sourdough is fermentation with lactic acid which also acts as a preservative and deterrent for molds and bacteria. If you are nervous about it, you can let it double at room temp before putting it into the fridge for a longer slower fermentation.

Hope you love the recipe!

Courtney

Nic B

Thursday 1st of October 2020

Hi Butter for all. I have made your sourdough pie crust for a pumpkin pie as well as a deep dish pizza. Both turned out excellent. Was wondering if you think I can swap out pureed pumpkin for the sweet potato in this bread recipe? Thank you.

Nic B

Wednesday 7th of October 2020

@Butter For All, Great! I will give it a try. Making the honey buns tonight. The shaping looks above my skill level :) but going to give it a try.

Butter For All

Sunday 4th of October 2020

Hi Nic!

That's great, I'm so happy they turned out well! You can absolutely sub pumpkin puree! Somebody just did it on IG and it looked really nice. Let me know how it turns out!!

Courtney

Shirley Schuurman

Friday 1st of May 2020

So glad to see a site that uses the wire whisk!!

Butter For All

Sunday 3rd of May 2020

Hi Shirley!

I almost always use a dough whisk now, those high hydration doughs really love to stick to my fingers!!! Thanks for visiting!

Courtney

crystal

Sunday 26th of April 2020

wet. i followed everything ans its just wet

Butter For All

Monday 27th of April 2020

Hi Crystal,

I really can't help you without more information. Things like how old your starter is, how long it fermented, did it rise to double??? etc.

I 'm happy to help if you provide more information.

Courtney

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