SWEET POTATO BREAD I
A Southern delight with a 'more-ish' taste. One bite and you want more! This bread freezes well.
Provided by Mary E. Crain
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
- Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 43.2 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.8 g, Sodium 171.4 mg, Sugar 26.4 g
SWEET POTATO YEAST BREAD
This is the most delicious bread a person can serve. Even sweet potato-haters love it. Don't expect any leftovers.
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sweet potatoes, 1/2 cup butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 25 minutes. , Bake at 375° for 40-45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining butter; brush over warm bread. Cool., In a small bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread.
Nutrition Facts : Calories 225 calories, Fat 13g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 263mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO YEAST BREAD
This hearty, healthy bread is made in a Cusinart Convection machine. Preparation time doesn't include the cooking of the sweet potato. You can experiment with the amount of wheat gluten and probably could add soda. It's a large loaf so it may touch the top lid. The ingredients are listed in the order to put into machine.
Provided by Jacm7008
Categories Yeast Breads
Time 2h42m
Yield 12 slices, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Menu #4 Rapid Whole Wheat.
- Loaf 2 lb.
- Crust Light
- Time: 2:37.
- Mix In LED 2:18 Add walnuts.
- Remove Paddle LED 1:34.
Nutrition Facts : Calories 382.7, Fat 10, SaturatedFat 3.6, Cholesterol 14, Sodium 639.7, Carbohydrate 64.6, Fiber 5.7, Sugar 9.4, Protein 10.2
SWEET POTATO YEAST BREAD
Make and share this Sweet Potato Yeast Bread recipe from Food.com.
Provided by Suzie_Q
Categories Yeast Breads
Time 2h25m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Add sweet potatoes, 1/2 cup butter, honey, egg, salt and whole wheat flour; beat until smooth.
- Stir in enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves and place into two greased 9"x5" loaf pans. Cover and let rise until doubled, about 25 minutes.
- Bake at 375 degrees for 40-45 minutes or until golden brown (cover loosely with foil if browns too quickly).
- Remove from pans to wire racks.
- Melt remaining butter, brush over warm bread. Cool.
Nutrition Facts : Calories 187.3, Fat 5, SaturatedFat 2.9, Cholesterol 20.2, Sodium 233.1, Carbohydrate 32.3, Fiber 2.8, Sugar 6.7, Protein 4.5
SWEET POTATO CINNAMON SWIRL BREAD
Roasted, puréed sweet potatoes lend moisture, flavor and a rich golden color to this hybrid breakfast bread and pastry. Here, a batter-like layer added to the yeasted dough, referred to as a wine loaf, helps prevent those gaps that often form in swirled breads. This recipe bakes beautifully in a small Pullman loaf pan, but any 1 1/2-pound-capacity loaf pan will do. If you can spare a slice, it makes a beautiful overnight French toast.
Provided by Laurie Ellen Pellicano
Categories breakfast, brunch, lunch, snack, breads, pastries
Time 2h
Yield One 9- to 10-inch loaf
Number Of Ingredients 19
Steps:
- Prepare the dough: In a small bowl, mix together the warm water and yeast. Let sit, undisturbed, for 1 minute, then whisk to dissolve. Let sit until frothy, about 5 minutes.
- In a medium bowl, whisk together 2 3/4 cups flour, salt, nutmeg and mace. Set aside.
- In a large bowl, using a wooden spoon, beat together the 5 tablespoons butter and the sugar to form a paste. You are not looking for a lot of air; you just want the mixture to look cohesive.
- Break the egg into a small bowl or cup and stir with a fork to break up the yolk a bit, then add to the creamed sugar base. Beat with a sturdy wooden spoon to combine. Add the sweet potato purée and continue beating until mostly incorporated; the mixture will look curdled. Stir in the yeast mixture.
- Add the flour mixture and stir to create a soft, shaggy dough. Turn it out onto a flour-dusted surface and knead and fold the edges of the dough into the center until it comes together.
- Continue kneading for about 8 minutes, adding flour as necessary if the dough gets sticky until you form a smooth but tender ball. This is a wetter dough and may absorb up to 1/4 cup more flour, so keep adding as you knead. (Alternately, this whole process can be done in a mixer, using the beater attachment on low to combine the butter and sugar until creamy. Stream in the beaten egg, followed by the sweet potato purée and finish with the flour. Once all the flour is added, switch to the dough hook and mix on medium-low for 6 to 8 minutes. Three minutes into kneading, check for tackiness and add flour if the dough does not come cleanly off the hook.)
- Scrape any leftover bits from the large bowl and discard. Grease with a little butter or oil, nest the dough in the bowl turning it once to coat lightly. Cover with a plate, pot lid or wet towel and let sit in a warm place until doubled in volume 1 1/2 to 2 hours.
- Punch down the dough, fold the edges into the center, flip the dough over and cover with a pot lid or an inverted plate. Chill overnight in the refrigerator (or at least 8 hours).
- The next morning, soak the raisins in boiling water to cover and let them sit for 10 minutes to plump. Drain well and set aside. Grease a 1 1/2-pound-capacity loaf pan (such as a 9-by-4-inch small Pullman or a 10-by-5-inch loaf pan) with softened butter or oil.
- Make the wine loaf: In a small bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate small bowl, beat together the butter and sugar to make a paste. Add the egg and beat to combine. Add the flour mixture and stir until smooth and uniform. Keep at room temperature.
- Remove dough from the fridge; it should be puffy and nearly doubled in size. Turn the dough out onto a lightly floured surface. Roll the dough out into an oblong sheet that is about 18-by-6 inches, using a little flour if necessary to keep it from sticking.
- Spread the wine loaf across the surface of the dough in a thin, even layer, using an offset spatula or sturdy rubber spatula.
- Scatter the plumped raisins over the battered dough, pressing lightly to adhere, then sprinkle very lightly with additional cinnamon to lightly coat.
- Roll the dough up lengthwise, shaping it into a tight 6-inch-long log. When finished, rock the loaf back and forth a bit on the surface and press on both ends with your hands to even it out. You want the loaf to fit snugly in the bottom of the pan. To adjust the dimensions, roll it a little more to elongate it or press the ends a few more times to make it shorter. Lift it up and slip the loaf into the buttered loaf pan, seam-side down.
- Let rise at room temperature, covered loosely with a sheet of lightly greased plastic wrap, until doubled and brimming in your pan, about 3 hours.
- When your loaf looks close to ready, heat the oven to 375 degrees and position a rack in the center.
- Brush the surface of the loaf with cream, and bake for 50 minutes to 1 hour 15 minutes, rotating after 30 minutes to ensure even coloring. The loaf should be a deep golden brown and register 200 degrees when tested with a thermometer. (If the loaf is browning too quickly, you can tent with aluminum foil halfway through baking.)
- Remove from the oven and, using oven mitts or towels, bang the pan on all sides on the counter to release the loaf, carefully unmolding it onto a cooling rack. Let loaf cool completely before slicing. (If you cut it when hot, you may dry out the interior.) Store bread in an extra large sealed bag for 2 to 3 days, slice it before bagging for easy toasting. You can also freeze it in resealable freezer-safe plastic bags, whole or sliced.
SWEET POTATO BREAD
We raise and sell sweet potatoes on our farm in the lower part of Texas panhandle. Years ago, a customer shared his wife's sweet potato bread recipe with me. It's been a family favorite ever since. -Joan Helms, Quitaque, Texas
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, combine sugar, eggs, sweet potatoes and vanilla; mix well. Combine flour, baking powder, nutmeg, allspice cinnamon, salt and baking soda; stir into potato mixture. Fold in nuts if desired. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
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- In a medium saucepan combine the water and sweet potato. Bring to boiling; reduce heat. Cover and simmer about 12 minutes or until sweet potato is very tender. Do not drain. With a potato masher, mash sweet potato in the water. Measure the sweet potato mixture. If necessary, add additional water to make 1-3/4 cups total mixture.
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- Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface of the dough.
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