Ingredients
Scale
- 5 ½ cups all-purpose flour
- ½ cup packed brown sugar (affiliate)
- ½ cup fine yellow cornmeal
- 1 tablespoon salt
- 2 teaspoons grated orange zest
- 1 ½ teaspoons active dry yeast
- 1 cup mashed baked sweet potato (pumpkin puree works as well)
- 2 large eggs
- 1 ¼ cups room temperature water
- 1 large egg, lightly beaten for egg wash
Instructions
- In a large mixing bowl, preferably with a stand mixer fitted with dough hook, combine flour, brown sugar, cornmeal, salt, orange zest, and yeast. Mix to blend.
- Add eggs and sweet potato. Mix to combine on low speed. Add water and mix on low speed for 3-5 minutes. It may be necessary to scrape the edges of the bowl until dough starts to come together. Turn mixer up to medium speed, and continue to mix for 7 more minutes.
- On a lightly floured board, knead dough for about a minute, or until it is smooth and elastic. Shape the dough into a ball and place in a lightly buttered large bowl, turning once to coat the dough.
- Cover the bowl with a cloth or plastic wrap and place in a warm place to rise until double, about 2 hours.
- Grease two 9 x 5 inch loaf pans with butter on bottom and edges.
- Separate the dough into 2 pieces then roll each piece into an 8 x 10 inch rectangle. Starting from the short side, roll each rectangle into a log and place with the seam down in the loaf pans. Cover each pan with a cloth or plastic wrap and place in a warm place to rise until doubled, about 1 hour.
- Position a rack in the middle of the oven and preheat oven to 350 degrees.
- Brush the tops of the loaves with whisked egg wash and bake for 30 minutes, until crust is a golden brown. Remove bread from pans and place on a wire rack to cool.
- Store in an airtight container for up to 5 days.