Last weekend I was so excited to make a loaf of sweet potato bread. I used a recipe from Healthy Bread in Five Minutes a Day and made it in my bread machine. Huge mistake. It was watery, cake batter-like, and an hour into the process it had fail written all over it. I continued the bake cycle for an additional 40 minutes and it actually looked like a loaf of bread.
I saved it! I was going to make sandwiches for dinner with it but then thought perhaps I should cut into it — um, totally wet. Oy. I tried to bake it another 20 minutes. Nope, didn’t work. (In retrospect, I think I needed to either add more flour to make up for the watery, peeled potatoes, or I should have baked it on a cake setting.)
My husband said, “Oh well, you tried.” And I said “I’m not throwing it away! I have a sweet potato in there and a lot of flour. I’m not going to waste it!” (ingredients: spelt flour, all-purpose flour, wheat gluten, salt, yeast and shredded sweet potato + I added cinnamon). He chopped the “loaf” of bread into soggy, wet chunks and we placed the chunks on cookie sheets.
We baked the hell out of them. They got very crusty. We let the crumbs cool out on the counter over night.
The next morning I scooped them into a baggy and froze them thinking that someday I would find a use for them.
That day came. As you know, I’m slightly obsessed with soy curls. Whether wrapped in a burrito, or in a sandwich, I love ‘em. I was on the Butler Foods website and found this Holiday Soy Curl Bread Dressing recipe. Yes!
I thawed half of the bread crumbs
and got going. I didn’t have mushrooms or chestnuts so I omitted those optional ingredients; I used So Delicious coconut milk instead of soy milk and I added almond slivers before placing the casserole dish in the oven.
Twenty-five minutes later…
…a yummy success!
Have you turned a kitchen fail into a successful yum?
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