Sweet Potato and Sage Bread

Steps

• 1

  Microwave water for 30 seconds until warm, about 110°F. Pour water in a large bowl and add yeast, stirring to dissolve.
• 2

  Cook potatoes until soft. Mash until smooth. Add to mixture in large bowl, along with butter, honey, egg, salt, whole wheat flour and chopped sage. Mix with spatula until smooth. Stir in enough white bread flour to form a soft dough.
• 3

  Turn dough onto a floured surface. Dough will be very sticky. Continue to add bread flour while kneading until dough is tacky but does not immediately stick to fingers. Knead about 10 minutes until elastic. Place in clean bowl spraying with cooking spray; turn to coat. Cover and let rise one hour or until doubled in bulk.
• 4

  Punch dough down. Divide in half and shape both halves into oval-shaped loaves. Place in two 9 x 5-inch loaf pans sprayed with cooking spray. Cover and let rise about 30 minutes or until doubled in bulk.
• 5

  Bake at 375°F for 30-35 minutes or until golden brown and about 190°F inside (use a thermometer to test). Check bread after 10 minutes into baking; if tops are getting too brown, cover loosely with tin foil.
• 6

  Remove pans from oven and cool completely on wire rack.