Friday, December 24, 2010

Sweet Potato Yeast Bread with Cream Cheese Nut Spread

I found this recipe in an issue of Taste of Home a few years back. I've always wanted to try it but baking bread isn't something you can just do on the spur of the moment. Luckily I've had problems sleeping lately so I put my insomnia to good use and made this amazing bread.

Sweet Potato Yeast Bread
2 packages (1/4 ounce each) active dry yeast
1 3/4 cups warm water (110 to 115 degrees F)
1 cup mashed sweet potatoes
(without added milk or 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 mixing bowl, dissolve yeast in warm water. Add sweet potatoes, 1/2 cup butter, honey, egg, salt, and whole wheat flour. Beat until smooth. Sir 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 2 greased 9-inch x 5-inch x 3-inch loaf pans. Cover; let rise until doubled, about 25 minutes. Bake at 375 degrees F for 40-45 minutes or until golden brown (cover loosely with foil if top brown too quickly). Remove from pans to wire racks. Melt remaining butter; brush over warm bread. Cool.

In a small mixing bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread. 
Yield: 2 loaves

1 comment:

  1. Daniel, looks like you did a fine job on that bread! Sounds delicious, especially with that spread. What's not to love about a slice of yeast bread with both butter AND cream cheese!