Since we bought two bushels of sweet potatoes, even though they will last a long time, I’m using them and we’re enjoying sweet potatoes almost every day. This week we’ve had sweet potato biscuits, sweet potato pie, baked sweet potatoes, and today, sweet potato bread.
There are all kinds of recipes for sweet potato bread, some of which is a bit like a dessert bread . . along the lines of banana nut bread. We love sweet potato loaf bread for making sandwiches and toast.
As usual, I had to slice off the end while it was hot to make sure it was safe and tasty for my family to eat.
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
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. If your dough is too wet, add a bit more all purpose flour 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.