Kumara bread

ABC NSW radio 1233 with Carol Duncan

on Monday 2 November 2009

This recipe is from Breville and is made in a Breville Bread Maker.

See ‘Notes’ below if no bread maker is available.


Cooking time: 1 hr 40 mins                                        Setting: YEAST FREE (7)

Liquid ingredients

175ml                         buttermilk

2 tablespoons             golden syrup

250g/1 cup                 orange sweet potato (kumara), cooked, drained and mashed

Dry ingredients

450g/3 cups               white bread flour

1 teaspoon                 bread improver

1/2 teaspoon             salt

6 teaspoons               baking powder

It is very important to add ingredients in the order they are listed.

  • Remove bread pan from the machine and lock the collapsible blade in place.

  • Add liquid ingredients to the bread pan.

  • Sift dry ingredients together and add to bread pan. Wipe spills from outside of bread pan. Lock bread pan into baking chamber.

  • Press ‘Select’ button to setting “7” (Yeast Free Bread).

  • Press ‘Start’.

  • With machine still running, use a plastic spatula to scrape mixture from the sides, corners and base of bread pan.

  • After ingredients have mixed together well, close the lid and leave the bread machine to complete the program.

  • After baking, press ‘Stop’.  Remove bread pan from the machine and turn bread onto a rack to cool.

Notes: To make bread without a bread making machine

Combine dry ingredients in a large bowl or on a clean kitchen bench. Make a shallow hole in the centre of the ingredients and pour combined liquid ingredients in. Knead until combined. Cook in a greased loaf tin in a moderate oven (180°C) for about 1 hour or until a skewer inserted in the centre comes out clean.


  • Substitute or add mashed pumpkin.

  • Add chopped glace ginger or ground ginger, nutmeg or cinnamon could be added to this recipe.

  • For best results, have all ingredients at room temperature.

  • Yeast free bread is a simple bread and is made using baking powder as the main raising agent. It does not have the same strength as yeast so will have a heavier texture and not rise as much, like damper or muffin-style breads.

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