Sweet Potato Bread

By Yankee Magazine

Nov 21 2008

Crusty, lovely-looking sweet potato bread with a nut-like flavor.


Makes 2 loaves


7 to 7-1/2 cups white flour
1-1/2 cups whole wheat flour
1 tablespoon sugar
1-1/2 teaspoons salt
2 packages dry yeast
4 tablespoons melted butter (1/2 stick)
2 cups very warm water
1-1/2 cups cooked, mashed sweet potatoes
1/4 cup toasted sesame seed
1 egg white
1 tablespoon water


Mix 5-1/2 cups white flour with all the whole wheat flour. Pour 2-1/3 cups of this flour mixture into a bowl and add sugar, salt, and yeast. Mix in butter and gradually stir in 2 cups water. Beat 2 minutes with electric mixer at medium speed and scrape bowl from time to time. Add sweet potatoes and 1/2 cup of flour mixture, and beat at igh speed for 2 minutes. Mix in remaining flour mixture, 1/2 cup at a time, and enough additional white flour to make a soft dough. Turn out onto floured board and knead until smooth. Place in buttered bowl, turn to grease top, coveer, and let rise until doubled, about 1 hour. Punch down and knead in 3 tablespoons sesame seed. Divide dough in half, place in 2 greased 9-inch loaf pans, cover, and let rise until doubled. Mix egg white with 1 tablespoon water and brush over tops of loaves. Sprinkle with remaining sesame seed and bake in preheated 375 degree ovenfor 35 to 40 minutes, or until done.