Cook the sweet potato and mash it up. I cooked 2 sweet potatoes in 150 ml of water in a rice cooker on the 'fast-cook' setting.
Put all the ingredients except for the raisins in a bread machine. When the signal sounds to add additional ingredients, put in the raisins. If your bread machine doesn't signal like that, add the raisins 15 minutes in.
Put the dough in a bowl and cover with a tightly wrung out moistened kitchen towel. Leave for the 1st rising, 40 minutes to an hour.
Take the dough out onto a floured work surface, deflate lightly, round it off again, cover with a tightly wrung out moistened kitchen towel and rest for 15 minutes.
Round off the dough again and place it in a floured banneton (bread-rising bowl) with the seam side up, cover with a tightly wrung out moistened kitchen towel. Leave to rise again (2nd rising) for 40 to 50 minutes.
Start preheating the oven to 250°C 10 minutes before the bread finishes rising. Invert the dough onto a sheet of kitchen parchment paper.
When the oven has heated up, slash the top of the loaf, and bake at 250°C for 10 minutes, then at 230°C for 15 to 20 minutes.
It opened up nicely here.
This is a very sweet pain de campagne with the fragrance of raisins and cinnamon. It's great drizzled with some honey or maple syrup.
The crust is really crispy and crunchy and nice to chew on, maybe because of the sweet potato.
I tried proofing the dough in a convenience store salad container. Can you see that the loaf has some ridges? It really rose up well, and the top split nicely.
Story Behind this Recipe
I'm really into pain de campagne. I keep on coming up with lots of delicious things to add to one, and can't wait to try them.
Let the dough rise completely for the 1st rising. For the 2nd rising, if the dough increases by 1.5 times its original volume, it's done.