Sweet Potato Bread

Name: Sweet Potato Bread
Yield: Makes 1 Loaf
Ingredients: 285 ml/10 fl oz/scant 1¼ cups water; 22 ml/1½ tbsp skimmed milk powder (non fat dry milk); 310 g/11 oz sweet potatoes, peeled; 7.5 ml/1½ tsp easy bake dried yeast; 10 ml/2 tsp rolled oats; 10 ml/2 tsp wheat grain; 15 ml/1 tbsp water; 30 ml/2 tbsp skimmed milk powder; 5 ml/1 tsp salt; 15 ml/1 tbsp muscovado (molasses) sugar; 350 g/12 oz/3 cups unbleached white bread flour; 190 ml/6¾ fl oz/scant ⅞ cup water; 7.5 ml/1½ tsp salt; 175 g/6 oz sweet potatoes, peeled; 15 ml/1 tbsp muscovado sugar; 225 g/8 oz sweet potatoes, peeled; 500 g/1 lb 2 oz/4½ cups unbleached white bread flour; 210 ml/7½ fl oz/scant 1 cup water; 45 ml/3 tbsp rolled oats; 600 g/1 lb 5 oz/5¼ cups unbleached white bread flour; 15 ml/1 tbsp rolled oats; 5 ml/1 tsp rolled oats; 5 ml/1 tsp wheat grain; 10 ml/2 tsp water; 40 g/1½ oz/3 tbsp butter; 25 g/1 oz/2 tbsp butter; 30 ml/2 tbsp rolled oats; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 22 ml/1½ tbsp muscovado sugar

Preparation info

Makes
1
Loaf

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

Adding sweet potato to the dough creates a loaf with a rich golden crust and the crumb is beautifully moist. Make sure you use the deep yellow sweet potatoes, in preference to the white variety of sweet potatoes, to give the bread a lovely colour.

Ingredients

Small

175 g/6 oz sweet potatoes, peeled
190 ml/6¾

Bread
Vegetarian

Method

Cook the sweet potato in plenty of boiling water for 40 minutes or until very tender. Drain, and when cool enough to handle, peel off the skin. Place the sweet potato in a large bowl and mash well, but do not add any butter or milk.