Sweet Potato Bread

What a lovely cool evening last Friday. I usually stop using the oven sometime in May. But, because we had such cool weather, the AC was off and the doors were wide open. I decided to bake bread as a treat. My children had been mentioning that they would like a peanut butter and jelly “sandwich” and not rice cake. I just love baking bread. Making gluten free bread is even easier than regular bread because you miss one step, punching it down. I use my dehydrator like a warming tray for raising the bread. Tonight we had mashed sweet potatoes. So I decided to add them as today food enhancer. The sweet potatoes are a wonderful vegetable filled with Vitamin C and B6, manganese, copper, biotin, pantothenic acid, Vitamin B2 and fiber.  Plus sweet potatoes have an excellent antioxident effect.  Sweet potatoes are classified as and "antidiabetic" food.

Sweet Potato Bread



3 ½ cups of Pamela Bread Flour mix
1 cup of mashed sweet potatoes
¼ cup oil (I use grape seed or coconut oil)
2 eggs and water
2 ¼ tsps dry active yeast

In a 2 cup measuring cup add the oil and eggs and warm water until you have 2 cups of liquid. Place the flour, yeast and sweet potatoes into a mixer. Then add the liquid and mix. Do not use the bread hook. Mix for 3-5 minutes. Oil a bread pan 8” x 4”. Place into the pan. Let dough rest for one hour. I usually place over my food dehydrator. I have let is rise for many hours with no problems. Set oven to 3450 degrees. Bake bread for 70 minutes. Let it sit for 10 minutes and remove.

If you want dinner rolls use a oiled muffin tin instead of the bread pan. Bake for 25 minutes instead.

There you have it simple easy and delicious.