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    You are in: Home / Recipes / Braided Sweet Potato Bread - Vegan Recipe
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    Braided Sweet Potato Bread - Vegan

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    2 hrs

    50 mins

    Tish's Note:

    A vegan bread suitable for Thanksgiving or Christmas! This is so good you non-vegetarian guests won't even notice it isn't their "regular" braided bread. This has the prettiest russet color for the fall/winter dinner table!

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Combine the yeast and the water in a medium mixing bowl and let stand for 10 minutes, or until dissolved.
    2. 2
      Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk.
    3. 3
      Stir gently until the mixture is smooth.
    4. 4
      In another bowl, combine the flours, cornmeal, and salt.
    5. 5
      Make a well in the center and pour in the wet mixture.
    6. 6
      Work together, using a spoon at first, then hands, until thoroughly combined into a dough.
    7. 7
      Turn out onto a floured board and knead for 8-10 minutes, adding additional flour until the dough loses its stickiness.
    8. 8
      Place in a clean bowl and cover with a tea towel.
    9. 9
      Let rise in a warm place for 1 1/2 hours, or until doubled in bulk.
    10. 10
      Punch the dough down and turn back out onto the board.
    11. 11
      Divide into six equal pieces.
    12. 12
      With hands, roll each piece into a long coil, about 1" in diameter.
    13. 13
      To make each loaf, braid three coils and pinch the ends together.
    14. 14
      Place the loaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour.
    15. 15
      Brush the tops of the loaves with soymilk.
    16. 16
      Bake in a preheated 350F oven for 40-50 minutes, or until the tops are golden and the loaves feel hollow when tapped.

    Ratings & Reviews:

    • on November 21, 2010

      55

      This is a wonderful bread! I substituted canola oil for the safflower and used coconut milk for the soy. No measuring adjustments needed. I just kneaded it in my Kitchen Aide and the dough came out beautiful! Made a beautifully braided bread!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2009

      55

      I thought this was a great base bread. It goes fantastic with a hearty soup. and the crumb is nice and tight. I added an extra 1/2 cup of white flour to help with the gluten development, and kneaded it in a mixer with a dough hook. for home proofing I set the shaped loaves on a pan and in a garbage bag. they baked up perfect. I'm baking off another round with some fruit and nuts this weekend!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2004

      35

      This dough really was a pain in the rear to work with. I added at least another 2 cups of flour to the dough while kneading to try to keep it from sticking. Once finished, we didn't care for the taste of the bread, either. There was just way to much work involved in this one for the results.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Braided Sweet Potato Bread - Vegan

    Serving Size: 1 (1182 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1446.5
     
    Calories from Fat 314
    21%
    Total Fat 34.9 g
    53%
    Saturated Fat 2.8 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 1891.2 mg
    78%
    Total Carbohydrate 255.6 g
    85%
    Dietary Fiber 31.5 g
    126%
    Sugars 31.7 g
    127%
    Protein 42.1 g
    84%

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