Email to Meredith Stewart      

Recipe Categories: merriwill's HOME PAGEBREAD BREAKFAST CAKESandPIES COOKIES

SWEET POTATO BREAD




Source of Recipe


Meredith Stewart "GLUTEN FREE TRIED AND TRUE BOOK TWO"


Recipe Introduction


Wait till you try this one! When was the last time you had toasted raisin bread? Give this recipe a try, you'll love it!


List of Ingredients




SWEET POTATO BREAD

2 cup white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1/3 cup soya flour
1/4 cup sugar
2 tsp Xanthan Gum
11/2 tsp plain gelatin
11/2 tsp salt
11/2 tsp cinnamon
1/4 cup oil
3 eggs
11/2 cup lukewarm water
1/2 cup lukewarm water
2 tsp sugar
2 tbsp dry yeast
1 cup raw sweet potato cooked in 1/2 cup water(do not drain)
1 cup raisins



Recipe



Peel sweet potato, cut into small pieces and cook in 1/2 cup water. (Do not pour off water) When potato is cooked mash and set aside to cool. Combine 1/2 cup lukewarm water, 2 teaspoon sugar and yeast. Set aside and let rise until double.
Combine dry ingredients in large mixing bowl. Whisk to eliminate any lumps. Add oil, eggs, sweet potato and water. Use dough attachment for mixer. Mix well. Add yeast mixture. Mix for 20 minutes until dough is smooth consistency. Add washed raisins and mix for 2 minutes. Cover bowl with plastic wrap. Set aside and let rise until double.
Prepare 5” x 13” bread pan with non-stick spray. Spoon bread mixture evenly in pan. Let rise until double.

Preheat oven 350 degrees. Bake 35-40 minutes or until toothpick comes clean. Remove from pan. Turn upside down. When cool slice bread. Wrap and freeze or refrigerate.
*Bread slices best when upside down.