Sweet Potato Lemon Bread

Name: Sweet Potato Lemon Bread
Yield: Makes 2 loaves
Cuisine: United States
Ingredients: ½ cup fine yellow cornmeal; ½ cup packed light brown sugar; 2 teaspoons grated lemon zest; 1 tablespoon fine sea salt; 5½ cups unbleached (all-purpose) flour; 1 large egg, lightly beaten with a pinch of fine sea salt for egg wash; 1½ teaspoons instant yeast; 1 cup mashed baked sweet potato; 2 large eggs; 1¼ cups room-temperature water

Preparation info

Makes
2
loaves

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

This sweet potato loaf is nutritious and delicious all by itself, but it also makes a great base for a sandwich–see the Thanksgiving Sandwich. Baking the sweet potato before adding it to the dough brings out its natural sugars, making this an ideal breakfast bread; it’s good for French toast too.

Ingredients

5½ cups unbleached (all-purpose) flour
½ cup packed light brown sugar
½

Americas
United States
Thanksgiving
Bread
Vegetarian

Method

In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, cornmeal, salt, lemon zest, and instant yeast and mix to blend.

In a medium bowl, whisk the sweet potato and eggs to combine. Add to the flour mixture, turn the mixer on to low speed, add the water, and mix for 3 to 5 minutes, scraping the sides of the bowl as necessary, until the dough comes together. Tu