Sweet Potato Bread
Submitted by mpinelli
Sweet potato bread, a soft, golden yeast loaf enriched with mashed sweet potato and eggs and studded with raisins. The sweet potato keeps the crumb moist and tender. A lightly sweet bread, lovely with butter.
YIELD
12 servingsPREP
20 minCOOK
85 minREADY
225 minUnlike the quick-bread version you might expect, this is a true yeast-risen bread, and the magic ingredient is mashed sweet potato. Worked into the dough, it lends a golden color, a gentle natural sweetness, and a soft, moist crumb that stays fresh far longer than a plain loaf.
Start by proofing the yeast in warm water until it dissolves, then build the enriched dough with butter, eggs, the sweet potato and just enough flour, folding in raisins for sweet little bites.
Like any yeast bread, patience pays. Two rises, about an hour and a half and then forty-five minutes, give the dough time to develop flavor and a light, airy structure.
A surprising pinch of black pepper balances the sweetness with a subtle savory note. Bake until golden, then slice and serve warm with butter.
Kitchen Tips
- Make sure the water is warm, not hot, around 110°F (43°C). Too hot kills the yeast.
- Bake the sweet potato rather than boiling it, so it stays dry and concentrated instead of watery, which would throw off the dough.
- Add the flour gradually, just until the dough comes together. Too much makes a dense, dry loaf.
Variations
- Add warm spices, cinnamon, nutmeg or ginger, to play up the sweet potato.
- Swap the raisins for chopped pecans, dried cranberries, or leave them out.
- Brush the warm loaf with honey butter for a glossy, sweet finish.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Lightly grease a mixing bowl and baking sheet.
In a mixing bowl, whisk the yeast and water together, until the yeast dissolves.
Add in the sugar, salt, pepper, and butter.
Mix well and let rest for 15 minutes.
Stir in the eggs and sweet potatoes.
Mix the flour and raisins together.
Fold in the flour, ½ cup at a time, working with your hands until all the flour is incorporated.
Form the dough into a small ball and sprinkle the dough with the remaining tablespoon of flour.
Place the dough in a lightly oiled bowl, turning the dough once to cover with the oil.
Cover the bowl with a clean cloth and let rise until doubled in size, about 1½ hours.
Punch the dough down and roll into an oval loaf about 8×3 inch.
Place the loaf in the center of the prepared baking sheet.
Cover and let rise until double in size, about 45 minutes.
Bake the bread for about 40 minutes, or until golden.
Remove the bread from the oven and transfer to a wire baking sheet and let cool.
Slice the bread and serve with butter.
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