SWEET POTATO BREAD
Sweet potato bread is a Southern classic and this recipe is incredibly moist.
Provided by The Taste of Kosher
Categories Dairy Free Breakfast
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 326 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 180 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
POTATO YEAST BREAD
Two golden round loaves with tender texture and a hint of sweetness is what you'll get when you try my mother-in-law's recipe. The blend of potato, nutmeg and lemon is unusually good for a yeast bread.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a saucepan, cook potato in water until tender. Drain, reserving 3/4 cup water; cool to 120°-130°. Mash potato; measure 1/2 cup (discard any remaining potato). Add milk and 1 tablespoon butter to mashed potato (mixture will be soft)., In a bowl, combine 3 cups flour, sugar, yeast, salt, lemon zest and nutmeg. Melt remaining butter; cool to 120°-130°. Add the cooled potato water and melted butter to flour mixture; beat until moistened. Add eggs and mashed potato mixture; beat until smooth. Stir in enough remaining flour to form a firm 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. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 325° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET BREAD RECIPE
This sweet bread recipe makes a beautiful, soft, lightly sweetened and buttery bread loaf that's delicious as a toast with your morning coffee or tea.
Provided by Marina | Let the Baking Begin
Categories Bread
Time 4h5m
Number Of Ingredients 12
Steps:
- Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)Dissolve 2 tsp of yeast with 1/2 cup milk and 1 tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15 minutes. If the mixture does not froth up and rise, discard the yeast and start over when you have a fresh batch of dried yeast.
- Combine all ingredients:Into a bowl of a mixer sift 3 cups of flour. Then add 1/3 cup sugar, remaining 1/2 cup warm milk, 4 egg yolks, 2 tbsp sour cream, 1 tbsp vanilla extract, and the risen yeast mixture. By hand, using a spoon or the hook of the mixer quickly mix the ingredients until a rough, shaggy mixture forms.
- Knead: Then, attach the hook back to the mixer and knead on low speed (speed 2 to 3 on a Kitchenaid mixer) for about 20 minutes or until the dough stops sticking to the side of the bowl, feels elastic, and is tacky to touch. If the dough is properly kneaded a small piece can be stretched into a see through "window" without tearing.Pro tip: Do not overknead past a point where the dough is elastic and stretchy. If the gluten is overworked it will tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.
- Add 3 oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen, (~5-7 minutes). Sometimes tearing the dough into chunks helps to incorporate the butter easier/faster.
- 1st Rise: Oil the sides of the bowl and the dough. Cover the bowl with a kitchen towel and leave in a warm place to rise until doubled in size, about 1.5 hours. Boil a cup of water in a microwave for several minutes. Remove the cup with water. Place the bowl with the dough in the warm microwave for the dough to rise. This gives the dough a nice warm place without being too hot.
- Shape: This recipe makes one large braid. To make two smaller sweet yeast bread loaves divide the dough into two, then shape two separate braids instead of one like the recipe instructs.Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Next, roll each piece into a tight ball, then into a 20-inch log. If the dough is hard to stretch or it springs back too much, cover with a tea towel leave for 10-15 minutes. This will relax the gluten and make it easy to roll.Pinch the ends of the 3 strands together at one end, then braid them into a braid pinching the ends together as well. Now, tuck both ends of the braid underneath itself slightly to give it a better shape.
- 2nd Rise: Transfer the sweet yeast braids to a 12"x18" baking sheet pan. Space them evenly. Cover with a clean tea towel. Transfer to a warm place once again until the braid doubles in size.
- Prep before baking: Once doubled in size preheat the oven to 350F with the baking rack centered. Brush the braid with a whisked egg yolk and water and sprinkle with sesame seeds or poppy seeds if you wish. Applying the egg yolk mixture several times will give you a darker glaze once baked.
- Bake the braid for about 30-35 minutes or until the top is golden brown. You can also check for doneness with a thermometer. The center of the thickest part should register 195°F. If the top starts to brown before the inside registers 195F, loosely tent the sweet yeast bread with foil.Once baked, remove from the oven to a cooling rack and cool completely before cutting or eating.
Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 86 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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 ROLLS
A flavorful roll, good with hearty soups and stews.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 18
Number Of Ingredients 8
Steps:
- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
- Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 23.2 g, Cholesterol 20.7 mg, Fat 2.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 168.7 mg, Sugar 3.3 g
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
GRANNY'S SWEET POTATO BREAD
One of my favorite recipes made by my grandmother and handed down to me. My Granny made this bread as a sweet treat, but it was great for breakfast.
Provided by Jessica Shelton
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
- Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
- Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
- Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
- Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
- Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.
Nutrition Facts : Calories 396.3 calories, Carbohydrate 58 g, Cholesterol 31.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 252.9 mg, Sugar 40.1 g
SWEET POTATO BUNS
Not only does adding sweet potatoes to a burger bun make it more nutritious, delicious, and significantly more beautiful, but it also presents the perfect opportunity to get past your flour-amount phobia, and finally be able to make dough by feel. These are the perfect taste, texture, and appearance for a hamburger bun.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 4h5m
Yield 16
Number Of Ingredients 12
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
- Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
- Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
- Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
- Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
- Bake in the preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 26.3 g, Cholesterol 27.6 mg, Fat 3.3 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 170 mg, Sugar 1.5 g
FRIED SWEET POTATOES
Blanched sweet potatoes are sliced and fried in melted butter and brown sugar. Simple to make and will always disappear.
Provided by LISAB4X
Categories Side Dish Vegetables Sweet Potatoes
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices.
- Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 74.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.2 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 132.2 mg, Sugar 59.7 g
HEALTHY SWEET POTATO BREAD
This beautiful healthy sweet potato bread recipe is another addition to my list of bread recipes with vegetable extracts in it. Healthy sweet potato bread combines the health benefits of whole wheat and sweet potatoes in it.
Provided by Sonia Gupta
Categories Main Course
Time 2h
Number Of Ingredients 8
Steps:
- In a bowl add lukewarm water. Add sugar and yeast. Stir it and let it rest until it froth.
- In another bowl take flours, salt and sweet potatoes. Add yeast solution.
- Start kneading the dough by adding water and prepare a soft dough.
- Take the dough on counter. Add oil and knead it for 5 min.
- After 5 min of kneading dough will become soft and smooth. Now place the dough in greased bowl and cover it with cling wrap.
- Place the bowl at a dry and warm place. Let it rest until dough becomes double.
- When dough becomes double, punch it to release the air.
- Using a rolling pin, roll it into a rectangular sheet and shape it like a loaf.
- Place the shaped loaf in a greased loaf tin facing seam side down.
- Cover it with cling wrap and let it rest until it again becomes double in volume.
- Preheat the oven at 200 °C for 10 min.
- Brush the dough with water and bake in preheated oven for 35 min.
- When baked, take the bread out from oven. Demould it and place it on cooling rack.
- Let the bread rest for minimum 2 hrs before you slice.
SWEET POTATO BREAD
Old Fashioned Sweet Potato Bread is delicious and comforting. This quick bread recipe can be made into 4 mini loaves or one large loaf.
Provided by Julie Clark
Categories Bread
Time 1h10m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 328 kcal, Carbohydrate 51 g, Protein 4 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 322 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
BRAIDED SWEET POTATO BREAD - VEGAN
A vegan bread suitable for Thanksgiving or Christmas! This is so good you non-vegetarian guests won't even notice it isn't their "regular" braided bread. This has the prettiest russet color for the fall/winter dinner table!
Provided by TishT
Categories Yeast Breads
Time 2h50m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Combine the yeast and the water in a medium mixing bowl and let stand for 10 minutes, or until dissolved.
- Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk.
- Stir gently until the mixture is smooth.
- In another bowl, combine the flours, cornmeal, and salt.
- Make a well in the center and pour in the wet mixture.
- Work together, using a spoon at first, then hands, until thoroughly combined into a dough.
- Turn out onto a floured board and knead for 8-10 minutes, adding additional flour until the dough loses its stickiness.
- Place in a clean bowl and cover with a tea towel.
- Let rise in a warm place for 1 1/2 hours, or until doubled in bulk.
- Punch the dough down and turn back out onto the board.
- Divide into six equal pieces.
- With hands, roll each piece into a long coil, about 1" in diameter.
- To make each loaf, braid three coils and pinch the ends together.
- Place the loaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour.
- Brush the tops of the loaves with soymilk.
- Bake in a preheated 350F oven for 40-50 minutes, or until the tops are golden and the loaves feel hollow when tapped.
Nutrition Facts : Calories 1446.5, Fat 34.9, SaturatedFat 2.9, Sodium 1891.3, Carbohydrate 255.6, Fiber 31.5, Sugar 31.8, Protein 42.1
SWEET POTATO AND PESTO SLOW-COOKER BREAD
I like to bake fresh bread, both as a way to offer my family a delicious accompaniment to dinner and just because I enjoy the process. Baking bread in the slow cooker allows you to achieve a tender, perfectly baked loaf without turning on the oven, especially helpful in the summer. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Time 3h45m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm cream. In a large bowl, combine egg, sweet potato puree, sugar, salt, nutmeg, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll into a 18x9-in. rectangle. Spread pesto to within 1 in. of edges; sprinkle with 1/2 cup Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal., Using a sharp knife, cut roll lengthwise in half; carefully turn each half cut side up. Loosely twist strips around each other, keeping cut surfaces facing up. Shape into a coil; place on parchment. Transfer to a 6-qt. slow cooker; sprinkle with remaining 2 tablespoons Parmesan. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3 to 3-1/2. Remove from slow cooker and cool slightly before slicing.
Nutrition Facts : Calories 271 calories, Fat 10g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 464mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
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
VEGAN SWEET POTATO BREAD
Southern favorite that I modified for a vegan diet. This also freezes well.
Provided by amathews29
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large pot. Add sweet potatoes and cook until tender, 20 to 30 minutes; drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Stir sugar and oil together in a bowl until well mixed; beat in banana. Combine flour, baking soda, cinnamon, nutmeg, salt, and baking powder in a bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans; stir until batter is smooth. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until top is golden brown, about 1 hour.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 44.2 g, Fat 12.7 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 165.2 mg, Sugar 26.9 g
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 BREAD (BREAD MACHINE)
Make and share this Sweet Potato Bread (Bread Machine) recipe from Food.com.
Provided by goushiangirl
Categories Yeast Breads
Time 3h10m
Yield 2 lb loaf
Number Of Ingredients 10
Steps:
- Add the ingredients in the order listed. Set bread machine for "white bread" with desired crust. I use "light" or "medium.".
SWEET POTATO BREAD
I came up with this when we harvested our sweet potatoes from the garden and had a lot of undersized ones to use up. I had to come up with some way to use them so they wouldn't go bad. Turns out my family loves this bread. I used a persimmon bread recipe and substituted sweet potato for the persimmon pulp. This is especially...
Provided by Stephanie Morris
Categories Sweet Breads
Time 1h25m
Number Of Ingredients 14
Steps:
- 1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter and flour; tap out the excess.
- 2. Combine the measured flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium bowl and whisk to aerate and break up any lumps; set aside.
- 3. In the bowl of a stand mixer fitted with a paddle attachment, mix the sweet potato flesh, granulated sugar, and brown sugar on medium speed until well combined, about 1 minute. Add the melted butter and mix on low speed until smooth. Add the eggs 1 at a time, mixing until fully incorporated, then mix in the vanilla.
- 4. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. On low speed add half of the reserved flour mixture, then 1/4 cup of the milk. Repeat with the remaining flour mixture and milk, mixing until just combined, about 1 minute. Remove the bowl from the mixer and fold in the nuts.
- 5. Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 55 to 60 minutes. Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. It will last covered for up to 5 days. Freezes very well.
SWEET POTATO YEAST BREAD ABM
This bread is a Thanksgiving staple. It's also great with pork or ham. The smell is heavenly while baking.
Provided by Puppies777
Categories Yeast Breads
Time 2h5m
Yield 12 slices
Number Of Ingredients 10
Steps:
- In your Bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread settings. Choose crust color and loaf size if available.
- I usually make this on the dough cycle. After removing the dough from the Bread machine, place it in a loaf pan that has been sprayed with Pam. Let rise in a warm place for about 30 minutes (I place the pan on the top of the stove while it preheats). Bake at 350° for about 30 minutes. The loaf will sound hollow when you tap on it when it is done. If using an instant-read thermometer, bread will be 180° - 190°.
- Serve warm with butter.
Nutrition Facts : Calories 164.7, Fat 2.7, SaturatedFat 1.4, Cholesterol 23.2, Sodium 319.1, Carbohydrate 30.2, Fiber 1.2, Sugar 3.6, Protein 4.6
More about "sweet potato yeast bread food"
SWEET POTATO YEAST BREAD - ROTI N RICE
From rotinrice.com
4.5/5 (2)Total Time 3 hrs 10 minsCategory BreakfastCalories 81 per serving
- Pour water into the bread machine pan. Sprinkle flour and oat bran over liquid. Add sweet potatoes over flour. Add butter, sugar, salt, and non-fat dry milk in separate corners of the bread pan. Make a shallow indentation in the center and add yeast.
- When rising cycle is almost complete, just before bread starts to bake, brush the top of loaf with a little water. Sprinkle sliced almonds over the top of the bread pressing the almonds down very gently with your palm.
SWEET POTATO SANDWICH ROLLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (17)Total Time 2 hrs 27 minsCategory Side Dish, BreadCalories 77 per serving
WHOLE WHEAT SWEET POTATO BREAD - FLEISCHMANN'S YEAST
From fleischmannsyeast.com
SWEET POTATO–SAGE COUNTRY BREAD RECIPE | FOOD NETWORK ...
From foodnetwork.com
Servings 1Category Side-DishAuthor Food Network KitchenDifficulty Intermediate
- Mix 1 cup bread flour, 1/4 teaspoon yeast and 2/3 cup warm water in a large bowl. Cover with plastic wrap and set aside until it rises and looks very bubbly, 2 hours.
- Meanwhile, prick the sweet potato in a few places with a knife and microwave until tender, 8 to 10 minutes. Let cool slightly. Peel the potato and transfer to a food processor along with the olive oil and pinch of salt; puree until very smooth. (You should have about 1 cup puree; if you have more than 1 cup, reserve the extra for another use.)
- Stir the yeast mixture with a spoon to deflate it, then add the remaining 2/3 cup warm water and 1 1/2 teaspoons yeast and stir. Add 2 1/2 more cups bread flour, the sage, sugar and remaining 2 1/2 teaspoons salt; mix until the dough is shaggy and there is no dry flour in the bowl. Let stand until the flour absorbs some of the liquid, 5 minutes.
- Put the remaining 3/4 cup flour in a small dish for kneading. Lightly dust a work surface with some of the flour and turn out the dough onto the surface. Lightly flour the top of the dough. Knead the dough, adding a little bit of the flour as needed, until very smooth, elastic and a little tacky, about 5 minutes. (Alternatively, you can knead the dough in a stand mixer with the dough hook on medium speed for about 5 minutes.)
SWEET POTATO FLATBREAD - SAVOR THE BEST
From savorthebest.com
4.8/5 (37)Calories 132 per servingCategory Breads
- Blend the flour and salt together in a bowl then stir in the mashed sweet potato until the flour is completely absorbed. If the mixture seems wet and sticky then add a couple tablespoons of flour (some sweet potatoes have more moisture and will require a bit more flour). Allow the dough to rest for 5 to 10 minutes.
- Dust the counter top with flour and shape the dough into a log then divide the dough into 8 to 10 portions and roll them into small balls.
- Coat the dough balls well with flour and roll them out until they are about 1/8 of an inch thick (roughly the thickness of 2 quarters stacked on each other). If you want to make tortillas then roll them out a bit thinner.
- Heat a non-stick pan on medium to medium low heat and cook for 1 to 2 minutes on each side. I like to flip them every 30 seconds to ensure they don't get too brown, if they are browning too fast I turn the skillet down a tad. If the dough puffs up as it cooks, just push the air bubbles out with a spatula.
SWEET POTATO FLATBREAD OR ROTI | OIL-FREE + NO YEAST
From veganlovlie.com
4.9/5 (22)Calories 117 per servingCategory Bread, Side Dish
- Steam or boil the sweet potatoes (with the skin on) until they are very soft. Check with a fork to see if they are cooked and then, take them out of the pan.
- Allow them to cool for a couple of minutes but try to peel them while they are still quite hot. We need them to be hot or at least warm in this recipe.
- Use a fork if it helps to peel them while they are hot. Then mash the sweet potatoes. If you are using leftover sweet potatoes, reheat them until they are hot before using them in this recipe.
- In a mixing bowl, add one cup of all purpose flour. Add in the mashed sweet potato. Start by mixing with a fork as the sweet potato will be too hot to handle at this stage.
SWEET POTATO BREAD | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 133 per servingServings 2
- 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.
- In a large mixing bowl combine 2 cups of the flour and the yeast. Add the sweet potato mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of the bowl. Then beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- 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.
- Cover and let rise in a warm place until double (45 to 60 minutes). (When poked with two fingers, dough will dent in and dents will not spring back.)
SWEET POTATO ROLLS - KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (29)Total Time 12 hrsServings 24Calories 94 per serving
- Let sit for 10 minutes., While yeast is getting started, melt butter and let it cool., Add cooled butter, salt, cinnamon, eggs, flour, and mashed vegetable to yeast mixture, stirring to blend; dough will be quite slack., Beat with the flat beater of an electric mixer, or stir by hand, for about 5 minutes., Place dough in a well-greased bowl, turning to coat all sides, and cover with plastic wrap; or scoop into a large, well-oiled plastic bag, sealing bag near the top.
- Refrigerate dough 8 hours, or overnight., Next day, remove dough from refrigerator, and place on a lightly floured surface., Divide dough into 24 pieces, rolling each piece into a ball; being cold, the dough will be quite easy to work with.
- If it it's overly sticky, rub your hands with a bit of oil., Place rolls in a lightly greased large, round pan — a 14" deep-dish pizza pan works well — or two lightly greased 9" or 10" cake pans.
BREAD MACHINE SWEET POTATO BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (19)Total Time 2 hrs 15 minsCategory Side Dish, BreadCalories 238 per serving
BRAIDED SWEET POTATO BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
Estimated Reading Time 2 mins
SWEET POTATO BREAD - IMMACULATE BITES
From africanbites.com
5/5 (1)Servings 8Cuisine AmericanCalories 388 per serving
SWEET POTATO STEAMED BREAD - MISS CHINESE FOOD
From misschinesefood.com
Servings 4Estimated Reading Time 1 minCategory Dessert
SOFT, FLUFFY GLUTEN-FREE POTATO BREAD (DAIRY-FREE) - DISH ...
From dishbydish.net
5/5 (1)Category BreadAuthor Grace LimCalories 180 per serving
SWEET POTATO ROLLS RECIPE FOR THE BREAD MACHINE
From thespruceeats.com
4.3/5 (51)Total Time 1 hr 27 minsCategory Side Dish, BreadCalories 136 per serving
3 INGREDIENT SWEET POTATO BREAD (NO YEAST, EGGS, BUTTER OR ...
From kirbiecravings.com
4.6/5 (11)Total Time 50 minsCategory BreakfastCalories 87 per serving
SWEET POTATO BREAD - BIGOVEN
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Bread
SWEET POTATO BREAD - VEGANUARY
From veganuary.com
Estimated Reading Time 2 mins
SWEET POTATO ROSEMARY MILK BREAD ROLLS — EAT CHO FOOD
From eatchofood.com
SWEET POTATO YEAST BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET BREAD RECIPES MADE WITH YEAST | RED STAR® YEAST
From redstaryeast.com
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From emerils.com
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15 BREAD RECIPES WITHOUT YEAST - GOURMET KITCHEN ACCESSORIES
From gourmetkitchendesign.com
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From cooks.com
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