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Sweet Potato Raisin Bread
This sweet potato raisin bread has a thick coarse crumb, is just slightly sweet and makes the perfect breakfast toast. It’s a hearty fall treat.
Prep Time
2
hours
hrs
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
2
hours
hrs
55
minutes
mins
Course:
Baked Goods
Cuisine:
American
Keyword:
sweet potato bread, sweet potato bread with raisins, sweet potato raisin bread
Servings:
10
servings
Author:
Gina Matsoukas
Ingredients
1/2
cup
whole milk
2
tablespoons
brown sugar
3/4
teaspoons
kosher salt
4
tablespoons
butter
1
package
2 1/4 teaspoons yeast
3/4
cup
mashed sweet potatoes
1/4
cup
warm water
2 1/2
cups
all purpose flour
1/2
cup
yellow cornmeal
1/4
teaspoon
grated nutmeg
1/2
cup
raisins
Instructions
Combine milk, sugar and salt in a small sauce pot over medium heat. Stir until sugar is dissolved.
Add butter, turn off the heat and let cool to room temperature.
Combine warm water and yeast in a small bowl, stir gently and set aside for 5 minutes until yeast starts to bloom.
Place the sweet potatoes in the bowl of a stand mixer fitted with a dough hook and mix on medium speed for 1 minute.
Pour the liquid from the sauce pot and the yeast mixture into the mixer and continue mixing.
Add the flour, cornmeal and nutmeg to the mixer slowly and mix until incorporated.
Add the raisins and mix until the dough pulls away from the edges and forms a ball.
Turn dough out onto floured surface, knead a few times until glossy, form into a bowl and place in an oiled bowl.
Cover the bowl with a towel and place in a warm spot to rise for 1-2 hours until doubled in size.
Punch down in the bowl, turn out onto a floured surface and roll the dough into a rectangle about 8x12 in size.
Fold in thirds and place dough in a greased loaf pan.
Cover with a towel and let rise again until doubled in size (about 1 hour).
Preheat oven to 400 degrees.
Place the loaf pan in the oven and bake for about 40 minutes until top is browned.
Remove from the oven, let cool in pan for 10 minutes before transferring bread to a cooling rack to cool completely.
Notes
Lightly adapted from
Food52
via Roy Finamore
Nutrition
Serving:
1
SERVING
|
Calories:
243
kcal
|
Carbohydrates:
42
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
17
mg
|
Sodium:
154
mg
|
Fiber:
2
g
|
Sugar:
10
g