Whole Wheat Sweet Potato Bread

Whole Wheat Sweet Potato Bread

Print Recipe

Yield

1 loaf, about 15 slices

Difficulty

Intermediate

Prep Time

0:15

Bake Time

35 to 40 minutes

Rise Time

30 to 45 minutes

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Ingredients

1-3/4 cups whole wheat flour
1-1/4 to 1-3/4 cups bread flour
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 cup mashed sweet potatoes (can use canned or fresh potatoes)
2/3 cup reserved liquid from canned potatoes OR cooking water (if fresh potatoes are used)
1/4 cup honey
2 tablespoons butter OR margarine
1 egg

Directions

Combine whole wheat flour, 1 cup bread flour, salt, nutmeg and undissolved yeast in a large mixer bowl. Combine sweet potatoes, liquid or water, honey and butter; heat to very warm, between 120° to 130°F. Add to flour mixture and beat 2 minutes. Add egg. Beat 2 minutes more. Add enough remaining flour to make a soft dough. Turn dough out on lightly floured surface and knead 8 to 10 minutes, until smooth and elastic. Cover and let rest 10 minutes.
Shape dough into loaf and place in greased 9 x 5-inch loaf pan. Cover loosely with greased plastic wrap; let rise in a warm draft-free area for 30 to 45 minutes until double. Bake in a preheated 350°F oven for 35 to 40 minutes. Cover with foil after 25 minutes to prevent over-browning. Remove from pan and brush with melted butter if desired.
Recipe Note: Use your bread machine to make the dough for this recipe. Shape and bake as directed above.

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