Fruity Sweet Potato Yeast Bread

I love to bake yeast bread. I got the idea for this recipe from a TOH magazine, then added fruit and ingredients that I knew would help it to raise and keep it moist. I think you will like it. You may of course omit the fruit and also use all honey if you can't find the malt syrup, but it helps whole grain bread raise. This also makes excellent rolls or mini loaves.

• Ready In: 2 hrs 50 mins
• Serves: 30
• Yields: 3 loaves

Ingredients

• 1⁄2 ounce active dry yeast
• 2  cups warm water
• 1  cup mashed sweet potato (bake, scoop out)
• 1⁄2 cup butter, melted and cooled
• 2  tablespoons honey
• 2  tablespoons  malt syrup
• 1  egg
• 2  teaspoons salt
• 4  cups whole wheat flour
• 2 1⁄2-3  cups white flour
• 2  tablespoons gluten
• 2  tablespoons dry milk, pwd
• 2  tablespoons  dry  potato flakes
• 1⁄2 cup  chopped  dried apricot
• 1⁄2 cup golden raisin
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon  fresh grated nutmeg

Directions

1. In large mixer bowl, put water, yeast and honey. Let foam.
2. Add malt syrup, sweet potatoes, butter, egg, salt, whole wheat flour, gluten, dry milk, potato flakes, cinnamon and nutmeg. Beat for about 10 minutes.
3. Gradually mix in enough white flour to make a soft dough.
4. Place into a greased bowl, turn to grease top. Cover and let raise until double, about 1 hour.
5. Punch dough down and make 3 loaves. Place into greased loaf pans. Cover and let double.
6. Bake in a preheated 370 degree oven 50 minutes or until 190-200 degrees when tested with instant read thermometer.
7. Brush with butter and cover with towel.