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Whole Wheat Sweet Potato Bread

Sweet potatoes give this bread a beautiful color, excellent texture and added health benefits!

Whole Wheat Sweet Potato Bread

Whole Wheat Sweet Potato Bread

difficulty

Intermediate

Yield

1 loaf, about 15 slices

Prep Time

0:15

Bake Time

35 to 40 minutes

Rise Time

30 to 45 minutes

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  • difficulty

    Intermediate

  • Yield

    1 loaf, about 15 slices

  • Prep Time

    0:15

  • Bake Time

    35 to 40 minutes

  • Rise Time

    30 to 45 minutes

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

  1. 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.
  2. 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.
  3. Recipe Note: Use your bread machine to make the dough for this recipe. Shape and bake as directed above.
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Whole Wheat Sweet Potato Bread

  • Difficulty: Intermediate
  • Yield: 1 loaf, about 15 slices
  • Prep Time: 0:15
  • Bake Time: 35 to 40 minutes
  • Rise Time: 30 to 45 minutes

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.