Braided Sweet Potato Bread

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The post “Braided Sweet Potato Bread” first appeared on Full Time Chef on February 22, 2013

It was pouring rain outside. I snuggled into the blanket and ate the moist, tender bread, feeling all right. There’s sweet potato in the bread, which means it’s healthy, right? In the chaotic rules in my head, if it has fruit or veggies in it, it’s always healthy. I know you’re thinking, “Well, how about apple pie?” Well, I’ll tell you, apple pie is more of a side dish or snack than dessert because of course it has apples. Dessert is something that has no redeeming nutritional value in it (although sometimes you’ll hear me tell you that at least dessert is dark chocolate so it’s healthy). I think it all stems from a childhood delusion when I firmly believed that Ovaltine was healthy. When my husband pointed to the ingredient list on the can, my world completely shattered. I digress. Back to bread. I love this bread. Many sweet potato bread recipes are quick breads (like banana bread). This one is different. It’s like a very soggy roll. My kids also thought it was great because they could have orange bread. Hey, I think this is great too!

A loaf of braided sweet potato bread sliced ​​to reveal the moist, roll-like quality of the bread

Preparation time: 5 minutes
Ready: 2 hours and 10 minutes
yield: 1 large loaf

raw material

2 1/2 teaspoons instant dry yeast
1 cup cooked and mashed sweet potatoes
1/3 cup warm milk
1/4 cup butter, softened
1 egg
3 tablespoons brown sugar
1/4 teaspoon salt
3 to 3 1/2 cups flour

1 egg + 1 tbsp water

instruct

1. In the bowl of a stand mixer, combine yeast, sweet potato, milk, butter, eggs, brown sugar, and salt. Mix until fully combined.

2. Add flour 1/2 cup at a time until a soft dough forms.

3. Knead the dough for about 2 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise for about 1 hour.

4. Divide the fermented dough into three parts. Roll each third into a long snake or rope (about 18 inches long). Arrange 3 ropes side by side on a lightly greased baking sheet. At one end of the rope, pinch the 3 strands together and start braiding. Once you’ve braided everything, pinch the remaining ends together.

5. Close the lid and wake up for about 30 minutes. Brush braided dough with egg wash (beat 1 egg with 1 tablespoon water).

6. Bake at 350 degrees for about 25 minutes until golden brown. Cool on a wire rack.