Sweet Potato Bread

by Ellen
(United States)

For years I tried to make whole wheat bread and listened to "Bread Czars" at how much it was a complex skill and how it took all day. (Or even 24 hours!) I listened and tried only to get bricks. But now thanks to "Household Discoveries and Mrs. Curtis's Cook Book" (circa 1908), I have found that making whole wheat bread is a lot easier to make than some "cooks" would have you believe.

Here is one recipe from the book that always gets RAVE reviews and even from folks who don't like whole wheat bread.

Sweet Potato Bread Recipe

Ingredients:

Whole Wheat Flour*
1 cake of yeast (3 heaping tsp)
1 cup scalded milk (cooled to the touch)
1 tablespoon salt
1/2 cup sugar
1 cup creamed sweet potatoes

*If it is cold and/or dry I use only 3 cups of flour. Warm, humid weather takes as much as 4 cups.


Directions:

Dissolve yeast in milk.

Add salt, sugar & potatoes. Work into a smooth state. Then add whole wheat flour (I like grinding my own and using Golden 86 wheat).

Knead on a floured board for about 10 to 15 minutes, until the dough is no longer sticky. (Great for those of us who loved playing with Play-dough as kids). Put back in mixing bowl (that is now cleaned & has vegetable oil liberally within--I like using Olive Oil). Turn dough over to make sure that whole ball is coated with oil.

I like to pop the bowl into a warmed oven that has a jar of water in it for added humidity. It takes about an hour to rise.

Punch it down and roll into 2 loaves and place in 4x8 inch greased loaf pans and place back in still warmed (not hot) oven.

To know when they are ready to bake, I use Mrs Curtis's "Hefting" method. As the loaves start looking like they are risen enough, lift the pan slightly up, when it feels like it suddenly has gotten lighter, they are ready to bake.

This is a GREAT, light loaf of whole wheat bread that takes hardly any effort or time!!

Now get out there and make your bread and don't be intimidated by it!!

ENJOY! :o)