Ingredients
2 1/2 cups flour, sifted
1 pkg (1/4 oz) active dry yeast
1 tsp salt
1 tsp sugar
3 tbsp olive oil
2 medium sweet potatoes, peeled and cubed
None None Soft blue cheese
None None Thyme sprigs, to serve
Method
Sources
📖
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Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Combine flour, yeast, sugar and salt in a large bowl. Combine 1 cup warm water with 1/2 tbsp of the oil. Stir into dry ingredients with a wooden spoon, until too firm to stir. With lightly floured hands, gather dough into a ball, then turn out onto a lightly floured surface. Knead dough 3 mins, until smooth and elastic. Brush a large bowl with 1/2 tbsp of the oil. Place dough in bowl, turning to grease all over. Cover with plastic wrap and a clean tea towel. Set aside in a warm place for 1 hour, until doubled in size. Meanwhile, place sweet potato in a microwave-proof bowl. Cover. Microwave on high 5-7 mins, until tender. Preheat the oven to 425°F. Line a baking pan with parchment paper. Turn dough out onto a lightly floured surface. Punch down and knead lightly for a few seconds. Press or roll into a 14 x 9-inch rectangle. Place on prepared pan. Brush dough with remaining oil and top with sweet potato. Crumble cheese over top and sprinkle with thyme. Season. Bake 25 mins, until crisp and golden. Serve.