This traditional American bread is an elongated sandwich roll that can be packed with fillings, making the humble sandwich a full meal. Subs are soft and pillowy calling for layers of textured fillings, think crisp pickles, crunchy lettuce, creamy hummus, you can really empty your fridge into the roll. This recipe uses pureed sweet potato to make them extra soft and slightly earthy sweet, without the need for butter, sugar or eggs. The addition of BakeryBits SprayMalt Powder gives a further earthy flavour helping the bread stand up for itself against tasty fillings.

Method

Peel and boil the sweet potato for 10 minutes until soft. Drain and add 200g to a deep bowl or beaker (if you have extra I use it as a sandwich filling, or if you don't have enough just add slightly more water). Then add the water and oil and blitz with a hand blender until smooth.

In a large mixing bowl toss together the flours, malt, yeast and salt, then add the liquids and bring together to a soft sticky dough. Then leave the dough for 10 minutes

Knead the dough (easiest in a stand mixer as its very sticky) for 10 minutes on a medium speed, then cover and leave to rise until double in size.

Turn out onto a floured surface and divide into quarters. Roll each dough piece into a 40 cm long rope then fold it in half on itself and twist.

Transfer the dough twists to a lined baking tray , placing them at least 4 cm apart.

Spray or brush with water and allow a minute for the dough to get tacky. Sprinkle on the sesame seeds, then cover and leave to rise to double in size.

Heat oven to 200C (fan assisted). Bake for 18mins until golden then leave to cool on a wire rack.