This may have to be one of TWC’s very finest recipes. If you’re bread fanatics like us, then this sweet but fiery (the rosemary adds a nice kick) bread will go down a treat.

The flavours work so well together, right through to the thick crust and the dough forms a lovely Mediterranean style colour once baked.

The protein power adds no flavour but makes this batch even more healthier and is a simple way of adding more protein into your diet.

Ingredients (for two small loafs)

• 3 chopped and boiled sweet potatoes
• 1 tbsp of active dry yeast
• 1.25 cups of milk
• 2 + 1 tbsp of butter
• 1/3 of a cup of maple syrup
• 2 tbsps of sugar
• 1.5 tbsps of salt
• 1 scoop of whey protein powder
• 3.5 cups all purpose flour + more to dust
• 1.5 cups of whole wheat flour
• 2 tsps of finely chopped rosemary

Method

Peel, boil and mash the sweet potatoes.

Microwave the milk and 2 tbsp of butter until the butter is slightly melted. Then stir in the sugar and let the mixture cool to room temperature.

Add the yeast to the milk and put it aside to activate. After about 7 minutes it should start to form a froth, with a lot of movement and yeast activity.

Mix the mashed sweet potato into the yeast mixture.

In a large mixing bowl sift together the flours and add seasoning. Add the yeast mixture and start mixing until the dough starts to form.

Flour the work surface and start to knead the dough for around 10 minutes, until it starts to feel smooth and like elastic. Mould the dough into a ball shoe and place into a bowl and cover, leaving it in a warm space to rise for an hour and  half.

After this time, the dough should have doubled in size. Split the dough in half, to form both loafs.

Flour your work surface again and roll one of the dough halves into a long cylinder and stretch it to fit your baking tray.  Pinch the ends and tuck them under just slightly, squeezing again.

Repeat with the other half of the dough.

Lay the two long loaves-to-be on a baking sheet lined with parchment and cover the dough with a tea towel, leaving it in a warm place for another hour.

Preheat your oven to 220 ºC /Gas mark 7 around 20 minutes before you’re bread is ready.

Bake the bread in the center of your preheated oven for 40 minutes, or until a thick crust has formed.  When you tap the bottom of the bread, it will sound hollow if it is fully cooked, if not, reduce the temperature slightly and continue to cook until ready.