Sweet Potato Bolo Bread with Madeira Butter | Cruise Scoop

Ingredients

• ¾ to 1 cup water, at 110˚F/43˚C
• 2 teaspoons active dry yeast
• 4 teaspoons sugar
• 1 sweet potato, roasted tender and peeled
• 3¼ cups all-purpose flour
• 2 teaspoons kosher salt
• Olive oil, for grilling
• ¼ cup Madeira wine
• 2 heads garlic, roasted and peeled
• ½ cup butter, room temperature
• 2 tablespoons minced pecans
• 1 tablespoon finely minced shallot
• 1 tablespoon orange zest
• Kosher salt and freshly ground black pepper