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Sweet Potato Bread

Yield 2 loaves


  • 2 packages dry yeast
  • 1/2 cup warm water (105° to 115°)
  • 7 cups all-purpose flour
  • 1 1/2 tablespoons firmly packed brown sugar
  • 1 tablespoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon white pepper
  • 1 cup warm water (105° to 115°), divided
  • 2 cups cooked, mashed sweet potatoes
  • 2 tablespoons butter, melted

How to Make It

  1. Dissolve yeast in 1/2 cup warm water in large mixing bowl, and set aside.

  2. Combine flour, brown sugar, salt, and spices. Add 1/2 cup flour mixture to yeast mixture, stirring well. Gradually add an additional 1/2 cup flour mixture and 1/4 cup warm water to yeast mixture; stir well. Repeat procedure with warm water and 5 cups flour mixture, reserving remaining flour mixture. Stir in sweet potatoes and butter (dough will be sticky.)

  3. Turn dough out onto a lightly floured surface; knead, adding reserved 1 cup flour mixture, 1 tablespoon at a time. Knead for 10 to 15 minutes or until dough is smooth and elastic.

  4. Place dough in a greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in bulk.

  5. Punch dough down, and divide in half; shape each into a loaf. Place in two well-greased 9- x 5- x 3-inch loaf pans. Cover, and let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in bulk. Bake at 425° for 30 minutes or until loaves sound hollow when tapped.

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