1-1/2 cups mashed sweet potatoes, room temperature
1 cup warm fat-free milk (110 to 115)
1/4 cup canola oil
3 tbsp honey
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tsp salt
1 tsp dried thyme
2-3/4 to 3-1/4 cups whole wheat flour
1 tbsp cold fat-free milk
Instructions
In a large bowl, dissolve yeast in warm water. Add 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 6 equal portions. Shape each into a 20-in. rope. Place 3 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 the loaves with cold milk. Bake at 350 for 30-35 minutes or until golden brown. Remove to wire racks.
Originally Submitted
10/6/2009
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