- 1 Tablespoon Yeast
- ¼ cup Water, warm
- 1 ⅓ cups Dehydrated Sweet Potato Dices
- 1 cup Milk, warm
- ¼ cup Canola Oil
- 3 Tablespoons Honey
- ½ cup Cornmeal
- 2 teaspoons Salt
- 1 teaspoon Thyme
- 3 ¾ cups Hard White Wheat Flour
In a small bowl stir warm water and yeast.
In a large mixing bowl, mash the Sweet Potatoes. Add Yeast mixture, Milk, Oil, Honey, Cornmeal, Salt, Thyme and 3 cups Whole Wheat Flour; beat until smooth. Stir in enough remaining Whole Wheat Flour to form a firm dough. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into three equal portions. Shape each into a 20-in. rope. Place three ropes on a baking sheet coated with nonstick cooking spray; braid. Pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 35 minutes to 1 hour.
Bake at 350℉ for 30-35 minutes or until golden brown. Remove to wire rack.
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