Mashed Potato Sweet Bread Food

SWEET POTATO BREAD

Steps:

• Preheat 350°F or 175°C and set an oven rack in the middle position.
• Whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt in a mixing bowl.
• Add eggs, mashed sweet potato, oil, water, nuts, and vanilla to the same bowl. Mix until well combined.
• Pour the batter into a parchment paper lined bread pan and bake for 50 to 60 minutes, or until tester inserted into the center comes out clean.
• Remove from oven and let cool for about 10 minutes. Then, remove and place on a wire rack to cool completely.

SWEET POTATO BREAD

Steps:

• Preheat oven to 350 degrees. Spray a 9x5 loaf pan (or mini loaf pans) with cooking spray. Set aside.
• In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
• Add sugar, water, oil, and eggs to mashed sweet potatoes and mix well.
• Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
• Stir in chopped pecans.
• Pour evenly into prepared pan(s). For the 9x5 pan, bake for 60-70 minutes or until toothpick inserted into center comes out clean.** The smaller loaves will take about 45 minutes to bake.
• Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
• Store in an airtight container.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

LEFTOVER MASHED POTATO BREAD

Steps:

• In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare two bread pans with cooking spray or a liner and set aside. Cut dough in half and work half the dough to shape into a loaf of bread, tucking sides under as needed. Place dough in bread pan. Repeat for second half of dough. Cover with towel and allow to rise for 1 hour. Preheat oven to 350*F Place both bread pans in oven and bake for 45 minutes. After 45 minutes, cover with foil and bake for additional 15 - 20 minutes or until dough sounds hollow when you thump on the top. Remove from oven and allow to rest for 5 minutes before turning out of pan and allowing to cool to room temperature on a cooling rack.

MASHED POTATO SWEET BREAD

Steps:

• Stir yeast and 3 Tablespoons sugar into potato water until dissolved. Add mashed potato and ginger. Cover and let rise in a warm place until doubled in bulk. Heat milk with butter and salt in a small saucepan until butter is melted. Cool to lukewarm.
• Reserving a little beaten egg to use as egg wash later, beat remaining eggs until light. Gradually beat in 1 1/2 cups sugar. Combine yeast and egg mixtures, blending well. Stir in 2 cups flour. Add milk and beat until well blended. Add 2 more cups flour; beat 5 minutes, Gradually stir in more flour until dough is stiff enough to knead.
• Turn out on a floured surface and knead about 10 minutes, adding only enough flour to prevent sticking. Put dough in a large, oiled bowl; turn once; cover with greased wax paper and let rise until double in size. Punch down; put on floured board and divide into 4 parts. Place in four loaf pans, or make braids or round loaves and place on greased baking sheets. Cover lightly with greased wax paper. Let rise in warm place until doubled.
• Mix reserved egg with 1 teaspoon water and brush on loaves, sprinkling with sugar if desired. Bake at 350^ for 40-to- 50 minutes, until done.