Braided Sweet Potato Bread
Made with soy milk and cornmeal, this simple bread is great for sandwiches. 134
yeast, active dry
sweet potatoes, or yams
sweet potato, mashed
for brushing loaves
Combine yeast & water & let stand for 10 minutes.
Stir in oil & thyme, followed by potatoes, honey & soymilk.
Stir gently until mixture is smooth.
In another bowl, combine flours, cornmeal & salt.
Make a well in the centre & pour in wet mixture.
Mix together, then knead in a floured bowl for 10 minutes. Let rise, covered until doubled in bulk.
Punch down dough & divide into 6 pieces.
Roll each piece into a long coil with hands, about 1-inch in diameter.
To make each loaf, braid 3 coils & pinch ends together.
Place on a floured baking sheet, cover with damp cloth & let rise until doubled in bulk.
Brush tops with soymilk & bake in a preheated 350℉ (180℃) for 40 to 50 minutes, until tops are golden.