My Lime Green Kitchen

Archive for September 26th, 2010

Sweet Potato Bread:

2 packages active dry yeast (regular, not rapid rise – 5 teaspoons if you’re using bulk yeast)
2 cups warm water
1-1/4 cup cooked and mashed sweet potatoes (with no butter or seasonings added — just 100% mashed sweet potatoes). This was 1 large potato or 2 smaller potatoes
1/2 cup butter, melted
1/2 cup honey 0r molasses
1 egg
2 teaspoons salt
3-1/2 cups whole wheat flour
3-1/2 to 4 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add the sweet potatoes, butter, honey or molasses, egg, salt and whole wheat flour. Stir until completely smooth. Stir and work in enough all-purpose flour to form a soft dough.  You may even need to add a bit more all purpose flour to keep the dough from being too wet but don’t let it get too dry!

Turn onto a floured surface; knead until smooth and elastic, about 8 – 10 minutes. With the whole wheat flour, it make take more kneading than bread made from 100% white flour. Place in a greased bowl and turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface and knead for a few minutes. Divide dough into either two or three pieces. The dough will weigh about 4-1/2 pounds which is enough for 3 average loaves or 2 very large loaves. Work out any air bubbles and shape into loaves. Place in loaf pans. Cover and let rise until doubled.

Bake at 350° for 30-35 minutes or until golden brown.