We had a wonderful sweet potato harvest this year! I have them stored EVERYWHERE that I could find space in cool dry places. (This means, in closets and under beds! Oh how things have changed since we have become homesteaders!) If you know me, you know I love variety. So I immediately started looking for creative things to do with sweet potatoes, because their are only so many sweet potato pies a girl should eat! One of my favorites was modifying this DELICIOUS Sweet Potato Challah. It use whole grain and honey and (left over) cooked (or home canned) sweet potatoes. It is light and fluffy, sweet and a beautiful orange and brown. It is a very nice dough to work with for shaping too. It's a "must try"! My family loves it! (We forgot the egg wash in the above photo, so it's finish is a little more "dull" than normal.)
1 1/4C warm water
1T active dry yeast
2T melted butter
1 whole egg + 2 yolks
2 tsp salt
4-6C whole wheat flour
1C cooked mashed sweet potato
egg wash ( one egg beaten + 1T water, mixed)
In large bowl dissolve yeast is warm water. Mix in honey, butter, egg and yolks, potato and salt.
Add flour one cup at a time, beating after each addition, kneading as it gets thicker. Knead untill smooth and elastic and no longer sticky. Cover with a damp cloth and let rise 1 1/2 hrs or until doubled.
Punch down the risen dough and turn out onto floured surface. Divide in half and knead each half for about five minutes, adding flour if sticky. Form into ropes and braid.
Grease baking sheets and place braided bread on them. Brush with egg wash and let rise for 1 hour.
Bake at 350F for about 25 minutes. Cool before slicing/tearing.
Makes 2 Loaves