Sweet Potato Bread with Rosemary

I make this bread using my Kitchen Aid stand mixer using the dough hook.  It can be done by hand or using another brand mixer.  I have it so I use it.

Makes two loaves or 24 muffins.

I prefer to use muffin pans when making bread so I don’t have to slice it later.  It is so much easier to grab a muffin and go than get the loaf out, get the bread knife out, get a cutting board out.  Cut a slice of bread and then clean up your mess… Just bake it in a muffin pan and be done with it!

Ingredients

2 cups baked sweet potato mashed

2 sprigs fresh rosemary

2 tbsp vital wheat gluten (keeps your whole wheat bread from being crumbly)

1/3 cup honey

1 tbsp honey

2 cups warm water

2 packages active dry yeast or 3 tsp (I buy it in bulk not small packages)

5 to 6 cups whole wheat flour

3/4 cup powered milk

1/3 cup olive oil

2 tsp salt

1. Dissolve 1 tbsp honey in 2 cups warm water (I do it in my 4 cup measuring cup) add yeast and let mixture stand

2. Place 4 cups flour, powdered milk, vital wheat gluten, salt into mixer bowl.  Stir it to mix dry ingredients.

3. Add mashed sweet potato, oil, honey, rosemary and yeast mixture.

4. Mix on speed 2 for about a minute or two.  Stopping to scrape down bowl as necessary.

5. Continue mixing on speed 2 adding remaining flour 1/2 cup at a time and mix until dough clings to hook.  Mix for two minutes more.

6. Place dough in a greased bowl.  What I do is turn my mixer bowl on its side let the dough fall to the side and spray the bowl with olive oil.  I do this to all sides of the bowl then lift the dough and spray the bottom. Spray the top of your dough as well.  You can certainly move it to a new bowl that is greased.  I only do this to avoid having to clean yet another bowl.

7. Cover the bowl and set aside in a warm place, free from draft for about an hour or until it has doubled in bulk.

8. Punch dough down and divide in half.  Shape each loaf  and place in greased loaf pans or… Roll into 24 balls and place each ball into greased muffin pans. Cover and let rise in a warm place, free from draft for about an hour or until doubled in bulk.

9. Bake at 400 for 15 to 20 minutes.  You will know your bread is done when it is nicely browned on top and you tap on it and it sounds hollow.

ENJOY!

Bread from the oven window

Bread from the oven window

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