I love sweet potatoes and I love bread, so I knew this recipe was going to be a big hit.
I was right 🙂
This bread was sweet, but not overly so and had such a flaky, wonderful texture. I usually try to limit my bread consumption for nutritional reasons, but I ate a huge hunk of this one. It was so yummy and moist, too!
Hearty Sweet Potato Braids
Yield: 2 loaves
– 1 package (1/4 oz) active dry yeast
– 1/4 c warm water (110-115 degrees)
– 1 1/2 cups mashed sweet potatoes, room temperature
– 1 cup warm milk (110-115 degrees)
-1/4 cup canola oil
– 3 tablespoons honey
– 1 cup all purpose flour
– 1/2 cup yellow cornmeal
– 2 tsp salt
– 1 tsp dried thyme
– 2 3/4 – 3 1/4 cups whole wheat flour
– 1 tsp cold milk
In a large bowl, dissolve yeast in warm water. Add the sweet potatoes, milk, oil, honey, AP flour, cornmeal, salt, thyme, and 2 cups whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a firm dough.
Turn onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turn once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into 6 equal portions. Shape each into a 20-inch rope. Place 3 ropes on a baking sheet coated with cooking spray and braid. Pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise in a warm place until doubled, about 35 minutes.
Brush loaves with cold milk. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove to wire racks.