From Christian Vegetarian Association (CVA)
Braided Sweet Potato Bread
Makes 2 loaves
A delightful, russet-colored bread with a gentle hint of thyme.
1 package active dry yeast
1/4 cup lukewarm water
1/4 cup safflower oil
1 teaspoon dried thyme
1 1/2 cups cooked, well-mashed sweet potato
3 tablespoons honey (or honey substitute, e.g. maple syrup)
1 cup soymilk
3 cups whole wheat flour
1 cup unbleached white flour
1/2 cup cornmeal
1 1/2 teaspoons salt
soymilk to brush tops of leaves
- Combine the yeast and the Water in a medium-sized mixing bowl and let
stand for 10 minutes, or until dissolved.
- Stir in the oil and thyme, then
the mashed sweet potato, honey, and soymilk. Stir gently until the mixture
- In another bowl, combine the flours, cornmeal, and salt. Make a well in
the center and pour in the wet mixture. Work together, using a spoon at
first, then hands, until thoroughly combined into a dough.
- Turn out onto a
floured board and knead for 8 to 10 minutes, adding additional flour until
the dough loses its stickiness.
- Place in a clean bowl and cover with a tea
towel. Let rise in a warm place for 1 and ½ hours, or until doubled in bulk.
- Punch the dough down and turn back out onto the board. Divide into six
equal pieces. With hands, roll each piece into a long coil, about 1 inch in
- To make each loaf, braid three coils and pinch the ends together.
Place the leaves on a floured baking sheet, cover with the tea towel, and
let rise until doubled in bulk, about 1 hour.
- Brush the tops of the leaves
- Bake in a preheated 350 degree oven for 40 to 50 minutes, or
until the tops are golden and the leaves feel hollow when tapped.
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