Sweet Potato Bread
Yield: 2 loaves
- 2 packages dry yeast
- 1/2 cup warm water (105° to 115°)
- 7 cups all-purpose flour, divided
- 1 1/2 tablespoons firmly packed brown sugar
- 1 tablespoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup warm water (105° to 115°)
- 2 cups cooked, mashed sweet potatoes
- 2 tablespoons butter, melted
- Dissolve yeast in 1/2 cup warm water in large mixing bowl, and set aside.
- Combine flour, brown sugar, salt, and spices. Add 1/2 cup of this mixture to yeast mixture and stir well. Gradually add an additional 1/2 cup of the flour mixture and 1/4 cup warm water to yeast mixture; stir well. Repeat procedure with warm water and 5 cups flour mixture, reserving remaining flour mixture.
- Stir in sweet potatoes and butter. The dough will be sticky. Turn dough out onto a lightly floured surface and knead. As you knead the dough, add reserved 1 cup flour mixture, 1 tablespoon at a time. Knead for 10 to 15 minutes or until dough is smooth and elastic.
- Place dough in a greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in bulk. Punch dough down, and divide in half; shape each into a loaf.
- Place in two well-greased 9- x 5- x 3-inch loaf pans. Cover, and let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in bulk.
- Bake at 425° for 30 minutes or until loaves sound hollow when tapped.
Nutrition Tip: Sweet potatoes and other orange fruits and veggies, are high in Vitamin A which is helpful for your eyes. While serving, ask the class if they can guess which orange food might be giving this bread it’s colour. See how many orange fruits and vegetables they can name. Has anyone ever tried a sweet potato? Sweet potatoes are higher in fibre than regular potatoes.