Hearty Sweet Potato Braids |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 24 |
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We make these delicious and nutritious loaves every Christmas. Thyme gives the pretty braids a lovely flavor. For a change, I often use safflower oil in this recipe. âSuzanne Kesel of Cohocton, New York Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1-1/2 cups mashed sweet potatoes, room temperature |
1 cup warm fat-free milk (110° to 115°) |
1/4 cup canola oil |
3 tablespoons honey |
1 cup king arthur unbleached all-purpose flour |
1/2 cup yellow cornmeal |
2 teaspoons salt |
1 teaspoon dried thyme |
2-3/4 to 3-1/4 cups king arthur premium 100% whole wheat flour |
1 tablespoon cold fat-free milk |
Directions:
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.
2. 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.
3. 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.
4. 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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