Ingredients

• 3/4 cup Warm Water 110°F
• 1/4 oz packet Instant Yeast 2 1/4 tsp
• 8 oz Yam Puree*
• 2 Tbsp Extra Virgin Olive Oil
• 3-4 cups Artisan Bread Flour
• 2 tsp Salt
• 1 1/2 tsp minced fresh Rosemary
• 1 1/2 tsp minced fresh Sage
• 1/2 tsp Whole Coriander Seeds crushed

Instructions

1. Combine warm water and yeast in a large mixing bowl; allow to sit for about 5 minutes while the yeast activates.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.