Servings: Makes 1 round loaf

Cooking time: 1 hour

This classic bread has been given a twist with the addition of sweet potato, which helps keep the crumb soft, flavourful, and moist. Leftover mashed potato or butternut would work too.


  • 2½ cups (375g) self-raising flour, plus extra for dusting
  • ½ tsp (3ml) salt
  • 1 cup (250ml) cooked sweet potato mash (make sure it’s cold)
  • 3 tablespoons (45ml) olive oil
  • 1 can (340ml) beer


Light 1/2 a CobbleStone and allow to burn for 5 minutes. Top your COBB with the Grill Grid and Fenced Roast Rack, cover with the dome and preheat for 10 minutes.

  1. Mix the flour and salt in a large bowl. Add the remaining ingredients and mix to form a soft dough.
  2. Tip the dough onto a flour-dusted surface and shape into a round loaf. Cut a few shallow slashes into the top of the dough.
  3. Put the dough on a piece of greased foil and place it on the Fenced Roast Rack.
  4. Cover with the dome and bake for 45 minutes or until a skewer inserted comes out clean.
  5. Allow to cool slightly before serving.

Good Idea:

This can be made in a cake pan, or for individual mini breads, use a muffin pan (make sure your pan fits in the COBB before you start, though). We also added small Rosemary Sprigs for extra taste!

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