Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1/4 cup warm water (110 to 115 )

  3. 1-1/2 cups mashed sweet potatoes, room temperature

  4. 1 cup warm fat-free milk (110 to 115 )

  5. 1/4 cup canola oil

  6. 3 tablespoons honey

  7. 1 cup all-purpose flour

  8. 1/2 cup yellow cornmeal

  9. 2 teaspoons salt

  10. 1 teaspoon dried thyme

  11. 2-3/4 to 3-1/4 cups whole wheat flour

  12. 1 tablespoon cold fat-free milk

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the sweet potatoes, milk, oil, honey, all-purpose flour, cornmeal, salt, thyme and 2 cups whole wheat flour; beat until smooth. Stir in enough remaining whole wheat flour to form a firm dough. Turn onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into six equal portions. Shape each into a 20-in. rope. Place three ropes on a baking sheet coated with cooking spray; braid. Pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise in a warm place until doubled, about 35 minutes. Brush loaves with cold milk. Bake at 350° for 30-35 minutes or until golden brown. Remove to wire racks. Yield: 2 loaves (12 slices each).


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