For the dough:
1/3 Cup Warm Water
1⁄2 Tbsp (1⁄2 package) Active-Dry Yeast
1⁄2 Cup Mashed Sweet Potatoes
1⁄2 Cup Unsweetened Original Almond Milk
2 Tbsp Melted Earth Balance
2 Tsp Pure Maple Syrup
1 Tsp Salt
2 Cups White Whole Wheat Flour
For the filling:
1 Tbsp Melted Earth Balance
Daiya Cheddar Cheese
Old Bay Seasoning
Directions: Bake Sweet Potatoes at 400 degrees Fahrenheit until very tender. Combine the water and yeast in a small bowl and let stand until the yeast is dissolved. In a large bowl mix the mashed sweet potatoes, milk, melted margarine, maple syrup, and salt. Add the yeast mixture and thoroughly stir. Add the flour one cup at a time, stirring until no more dry flour is visible and a sticky dough is formed. Cover with a clean kitchen towel and let stand until doubled (at least 2 hours).
Sprinkle your work surface with a little flour and turn the dough out on top. Sprinkle a little more flour on top and roll the dough into a rectangle. Cut 10-12 squares from the dough. Take the first square and brush with the melted margarine, sprinkle with daiya, nutritional yeast, and the Old Bay seasoning. Lay the next square on top of the first, brush, sprinkle, and continue until you have a tower of dough squares. Take the tower and lay it sideways into a well-greased regular sized loaf pan. Don’t worry if it seems like the pan is too big, the dough will continue to rise and expand in the oven. Cover the pan with a warm towel and allow the dough to rise again for about 45 minutes. Bake at 400 degrees Fahrenheit for 25-30 minutes.
To serve, place the entire loaf in a breadbasket and pull apart into slices. The combination of cheese, nutritional yeast, and Old Bay seasonings reminds me of Red Lobster’s bay biscuits.
The rest of my menu can be found here.