- 1 small SweetPotato
- 1/2 cup milk
- 1/2 cup water
- 1 package (1/4 ounce) active yeast
- 2 1/2 cups bread flour,divided
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/4 cup butter, softened
- Pinch each of cinnamon, nutmeg and cloves
Peel sweetpotato; cut into chunks. In small saucepan combine sweetpotato, milk and water. Bring to a boil, reduce heat and simmer until sweetpotato is tender. Drain, reserving 1/2 cup liquid. Sprinkle yeast over hot cooking liquid (120 degree F to 130 F); stir to dissolve. Mash sweetpotato; add to yeast mixture with 1 cup flour, sugar and salt; mix well. Cover, let rise in warm place until doubled, about 1 hour. When dough has doubled, punch down and stir in beaten egg and butter. Add remaining 1 1/2 cups flour, 1/2 cup at a time, to form soft dough; mix well. Knead dough on floured surface 10 minutes or until smooth. Shape dough into loaf. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place until doubled, about 45 minutes. Bake in center of oven at 375 degrees F 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from pan. Cool on wire rack.
FRENCH TOAST: Cut SweetPotato Bread into 8 thick slices.