2 Envelopes (1/4-ounce each)
-active dry yeast
1/2 c Warm water, (about 110
-degrees F)
1/4 c Sugar
pn Of salt
pn Of freshly ground black
-pepper
3 tb Butter,, melted
2 Eggs,, beaten
1 sm Sweet potato, baked,
-peeled,, and mashed
3 1/4 c Flour plus 1 tablespoon
1/4 c Raisins
2 tb Butter
Preheat the oven to 350 degrees F. Lightly grease a mixing bowl and
baking sheet. In a mixing bowl, whisk the yeast and water together,
until the yeast dissolves. Add in the sugar, salt, pepper, and
butter. Mix well and let rest for 15 minutes. Stir in the eggs and
sweet potatoes. Mix the flour and raisins together. Fold in the
flour, 1/2 cup at a time, working with your hands until all the flour
is incorporated. Form the dough into a small ball and sprinkle the
dough with the remaining tablespoon of flour. Place the dough in a
lightly oiled bowl, turning the dough once to cover with the oil.
Cover the bowl with a clean cloth and let rise until doubled in size,
about 1 1/2 hours. Punch the dough down and roll into an oval loaf
about 8 inches by 3 inches. Place the loaf in the center of the
prepared baking sheet. Cover and let rise until double in size, about
45 minutes. Bake the bread for about 40 minutes, or until golden.
Remove the bread from the oven and transfer to a wire baking sheet
and let cool. Slice the bread and serve with butter.
Yield: 1 loaf
Yields
1 Loaf