RECIPES SHARED AT THE
WEDNESDAY NOV 9th
BREAD BAKING CLASS
Sweet Potato Chocolate Chip Bread
1 scant cup granulated sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 tablespoons milk
1 teaspoon vanilla extract
1 cup cooked and mashed sweet potatoes or sweet potato casserole (8 oz)
1 1/2 cups plus 2 tablespoons all-purpose flour (7.25 oz)
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup toasted walnut pieces
1/2 cup semi-sweet or dark chocolate chips
Preheat oven to 325 degrees F. Spray a 9×5 inch loaf pan with flour-added cooking spray or grease as usual. You could also use a smaller loaf pan, but might have to adjust bake time.
Stir the sugar, oil, eggs, milk, vanilla and sweet potatoes together in a large mixing bowl.
Stir the flour, baking soda, baking powder and salt together in a second bowl, making sure ingredients are well-mixed. Add the flour mixture, walnuts, and chocolate chips to the sweet potato mixture and stir, without over-beating, just until the ingredients are well mixed.
Pour the batter into the prepared pan and bake for 1 hour and 5 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the bread cool in the pan for about 20 minutes, then remove from pan.
Sweet Potato Bread with Pecans
Makes 2 loaves
• 2 1/3 cups sugar
• 2/3 cups water
• 2/3 cup oil
• 4 eggs
• 2 cups mashed sweet potatoes
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1 cup coarsely chopped pecans
Preheat oven to 350 degrees F.
Combine sugar, water, oil, eggs, and sweet potatoes and mix thoroughly. Add dry ingredients and mix to combine. Add pecans and mix well. Divide between 2 greased loaf pans and bake for 50 minutes. Cool in pan to room temperature.
Sweet Potato Yeast Bread
• 2 packages (1/4 ounce each) active dry yeast
• 1-3/4 cups warm water (110° to 115°)
• 1 cup mashed sweet potatoes (without added milk and butter)
• 1/2 cup plus 1 tablespoon butter, softened, divided
• 1/2 cup honey
• 1 egg
• 2 teaspoons salt
• 3 cups whole wheat flour
• 3-1/4 to 3-1/2 cups all-purpose flour
CREAM CHEESE NUT SPREAD:
• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup finely chopped walnuts, toasted
In a large bowl, dissolve yeast in warm water. Add the sweet potatoes, 1/2 cup butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 25 minutes. Bake at 375° for 40-45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining butter; brush over warm bread. Cool. In a small bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread. Yield: 2 loaves (16 slices each).