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.
Makes 1 loaf, about 1-1/2 pounds (12 portions)
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
Calories 176 (17% from fat) · carb 32g · protein 4g · fat 3g · sat fat 2g · chol 8mg · sod 123mg · calc 29mg · fiber 1g
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.