Homemade bread always impresses and this loaf is sure to follow suit. Yam or sweet potato puree impart a beautiful warm orange hue to this bread. Fresh herbs make this bread more than the standard accompaniment. Serve it with dinner and if there is any left over, make some unique and creative sandwiches.
Combine warm water and yeast in a large mixing bowl; allow to sit for about 5 minutes while the yeast activates.
Add yam puree, olive oil, 3 cups of flour and salt to the yeast mixture. Mix until a shaggy dough forms, about 2 minutes. Add additional flour, if needed.
If using a dough hook, mix until a smooth dough forms, about 6-7 minutes. If preparing by hand, knead on a floured work surface until a smooth dough forms, 10-12 minutes. Add herbs and coriander and mix or knead to evenly distribute them.
Place dough in a lightly oiled bowl, turn dough over once to coat all sides then cover and allow to rise in a warm place until doubled in size, about 1 hour.
Once dough has doubled in size, turn out onto a lightly floured work surface. Taking care to not lose too much of the air in the dough, gently shape the dough into a square. Gather the four corners together into the center and pinch together to seal. Turn the sealed end to the bottom and gently roll and shape the dough into a tight ball. Transfer the dough to a baking sheet, cover, and let rise in a warm place until doubled in size, about 45 minutes. While dough is rising, preheat oven to 375°F.
When dough has doubled in size, gently score the top with a sharp knife if desired, and bake until golden brown and an interior temperature of 210°F has been reach, about 1 hour. Let cool at least 20 minutes before serving. Yields one 10-inch boule.
