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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 is smooth.
  • 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 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 diameter.
  • 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 with soymilk.
  • 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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