Breads
Sweet Potato Braid
Makes 1 loaf, about 1-1/2 pounds (12 portions)
Sweet Potato Braid
Makes 1 loaf, about 1-1/2 pounds (12 portions)
This braided bread makes a wonderful addition to the holiday bread basket and makes wonderful sandwiches with leftover turkey. For variety, you may shape it Time: 30 minutes or less, plus rising and baking times into a traditional loaf or into individual rolls.
Calories 176 (17% from fat) · carb 32g · protein 4g · fat 3g · sat fat 2g · chol 8mg · sod 123mg · calc 29mg · fiber 1g
Ingredients
- 1 sweet potato (8 - 10 ounces), peeled, cut in ¾ - inch cubes
- 1 cup water
- 2 teaspoons instant (not rapid rise) yeast
- 3 cups all-purpose flour or bread flour
- ¼ cup fat free powdered milk
- 3 tablespoons firmly packed light brown sugar
- 3 tablespoons unsalted butter, cut in ½ - inch pieces
- 1 teaspoon kosher salt
- 2 teaspoons reduced fat milk
Preparation
- Combine the sweet potato cubes and water in a Cuisinart® 1½ quart Non-Stick Stainless saucepan. Cover and bring to a boil, then reduce the heat to low, and simmer, covered for 12 - 15 minutes, until the sweet potatoes are tender. Drain, reserving the cooking liquid.
- Mash the sweet potatoes and measure out ⅔ cup, reserve the remainder for another use or discard.
- Measure out ⅓ cup of the cooking liquid and let cool to 105 - 115°F (check temperature using an instant read thermometer).When liquid has cooled to 105 - 115°F, stir in the yeast until dissolved.
- Insert the metal dough blade in the Cuisinart® DLC-2011 Food Processor. Place the flour, powdered milk, brown sugar, butter, and salt in the work bowl. Process for 20 seconds.
- With the machine running on Dough Speed, add the yeast mixture through the small feed tube as fast as the mixture will absorb it, taking about 20 seconds.
- After the dough has formed a ball, continue processing on Dough Speed for 40 seconds.
- Remove the dough from the processor, dust lightly with flour and place in a resealable food storage bag; press out any air and seal.
- Let rise in a warm (75 - 80°F), draft-free place until doubled in bulk, about 1 to 1½ hours.
- Punch the dough down and let rest 10 minutes.
- Divide the dough into 3 equal portions. Roll each portion into an even rope about 20 - inches long.
- Lay the strips side by side and braid loosely, pinching the ends to seal then tucking them under.
- Place on a baking sheet lined with parchment or a non-stick baking liner. Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 to 1½ hours.
- Twenty minutes before baking, preheat the oven to 375°F. Remove the plastic wrap and brush lightly with the milk.
- Bake in the preheated oven for 25 - 30 minutes, until evenly browned and hollow sounding when tapped.
- Transfer to a rack and allow to cool. Slices best when completely cool.
