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Orange Sweet Potato Bread


  • Author: Kitschen Cat
  • Yield: 2 loaves 1x

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

  1. 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.
  2. 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.
  3. 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.
  4. Cover the bowl with a cloth or plastic wrap and place in a warm place to rise until double, about 2 hours.
  5. Grease two 9 x 5 inch loaf pans with butter on bottom and edges.
  6. 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.
  7. Position a rack in the middle of the oven and preheat oven to 350 degrees.
  8. 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.
  9. Store in an airtight container for up to 5 days.