Sweet Potato Bread
- 2 envelopes (1/4 ounce each) active dry yeast
- 1/2 cup warm water (about 110?F)
- 1/4 cup sugar
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons butter, melted
- 2 eggs, beaten
- 1 small sweet potato, baked, peeled, and mashed or 1/2 cup canned sweet potato puree
- 3 1/4 cups plus 1 tablespoon flour
Dissolve the yeast in the water in a mixing bowl. Add the sugar, salt, pepper, and butter. Mix well and let sit for 15 minutes. Add the eggs and sweet potato. Add the flour, 1/2 cup at a time, and work with your hands, until the flour is incorporated and the mixture comes away from the sides of the bowl. Form the dough into a ball. Form the dough into a ball. Sprinkle the dough with the remaining 1 tablespoon flour.
Place the dough in a lightly oiled bowl, turning it to oil all sides. Cover the bowl with a clean cloth and let rise until it doubles in size, about 1 1/2 hours.
Punch the dough down and roll it into an oval loaf about 8 by 3 inches. Place the loaf in the center of a lightly oiled baking sheet. Cover and let rise until it doubles in size, about 45 minutes.
Preheat the oven to 350ºF.
Bake for about 40 minutes, or until golden. Remove the baking sheet from the oven. Transfer the loaf to a wire rack to cool until just slightly warm.
Slice and serve.
Yield: 1 loaf
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