Sweet Potato Bread
Delicious as is, this sweet potato and raisin yeast bread makes excellent toast, too.
2 (0.25-ounce) packages active dry yeast, or 4 1/2 teaspoons
1/2 cup warm water (about 110°F | 45°C)
1/4 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons butter, melted
2 large eggs, beaten
1 small sweet potato, baked, peeled, and mashed
3 1/4 cup all-purpose flour plus 1 tablespoon
1/4 cup raisins
2 tablespoons butter
- Preheat the oven to 350°F (175°C). Lightly oil or 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, 1/2 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 oil. Cover the bowl with a clean cloth and let rise until doubled in size, about 1 1/2 hours.
- Punch the dough down and roll into an oval loaf about 8 x 3-inches. Place the loaf in the center of the prepared baking sheet. Cover and let rise until double in size, about 45 minutes.
- Bake for about 40 minutes, or until golden. Remove bread from the oven and transfer to a wire baking sheet and let cool.
Makes 1 loaf.