The best delicious Sweet Potato And Pecan Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sweet Potato And Pecan Bread recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sweet Potato And Pecan Bread.
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2 Sweet potatoes
1/2 c Lukewarm water
1/4 c Lukewarm milk
2 tb Olive oil
2 ts Active dry yeast
2 c Bread flour
1 c Whole wheat flour
2 ts Salt
1 ts Maple syrup
1 c Toasted pecans
2 LOAVES (20 SLICES) LACTO
This bread is a delicious accompaniment to vegetable soups and stews. It
can also be made into a larger braided loaf.
Preheat oven to 375 F. Bake sweet potatoes 30 minutes. Remove from oven and
let cool.
Peel sweet potatoes and cut into 1-inch pieces. Place water, milk and olive
oil in bowl of heavy-duty electric mixer or large bowl. Sprinkle yeast over
mixture, stir in and let sit 2 minutes. Add diced sweet potato, both
flours, salt and maple syrup. Mix with dough hook (or knead by hand) 4 to 6
minutes, or until dough is smooth and elastic.
Add pecans and mix or knead 2 minutes. Transfer dough to lightly oiled
bowl, cover with plastic wrap and let rise in warm. draft-free place until
doubled in volume, about 1 hour.
Punch down dough and turn dough out onto lightly floured work surface. Cut
dough into 2 equal pieces and form into oblong loaves. Place in two oiled
8- by 4-inch loaf pans and cover with oiled plastic wrap. Let rise in warm
place until doubled in volume, 30 minutes.
Preheat oven to 400 F. Uncover loaves and bake 35 to 40 minutes, or until
dark brown. Let bread cool in pans 10 minutes, Turn loaves out onto a wire
rack and cool completely.
Bread Machine Instructions 1. Prepare sweet potatoes as directed in recipe.
2. Combine all ingredients, except sweet potatoes and pecans in bread pan
in order specified by manufacturer’s instructions. 3. Process on the sweet
or raisin bread setting (#8). 4. Add sweet potatoes and pecans at beeps.
Reprinted with permission from Flavored Breads by Mark Miller and Andrew
MacLauchlan.
Yields
20 servings
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