Maple Sweet Potato Bread
Posted: March 23rd, 2008 by Lisa
Most of the time, I like a very soft pillowy bread. This week, I had some left-over sweet potatoes to use up, so into this week’s bread they went. I also wanted to try out some of our very own homemade maple syrup. Divine!
Starter: 2 cups flour, 1 cup water, 1/4 teaspoon yeast, 2 days old.
Then 2 teaspoons yeast, 1 cup warmed raw milk, 4 tablespoons melted butter, 2 slightly beaten farm-fresh eggs, 1/4 cup our own maple syrup, 1/2 cup left over mashed sweet potatoes.
2 cups whole wheat, 3 cups bread flour, 1 tablespoon salt.
After the first rise, I pinched off enough for four rolls for tonight’s dinner, and they were lovely. I split the remaining dough between two loaf pans, and let them rise slowly overnight in the icebox.
Bake for 10 minutes at 425°F, then lower to 325°F for 25-30 minutes.
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