Baking with Stella
We finally got a good snow cover and it looks as though this one is gonna stay. I have been out in it three times already this morning because I love stickin' my snooter in it!
Day after tomorrow is Thanksgiving and my Mom was talking about baking some special bread for the big day. So we want to give this recipe to you in case you might like to make a special bread too.
Sweet Potato Bread
*1 1/4 cups milk, scalded
3 TBSP sugar
3/4 tsp salt
1 1/2 TBSP Vegetable oil
1 cup mashed, cooked sweet potato
2 tsp ground coriander
1 package active dry yeast
1/4 cup warm water
4 cups sifted enriched all purpose flour
1. Combine scalded milk, sugar, salt, and oil in large mixer bowl. Mix sweet potato and coriander;add to milk mixture and beat on med speed of mixer until blended. Cool to lukewarm.
2. Meanwhile, soften yeast in warm water
3. Add 1 cup flour to cooled sweet potato mix and beat until smooth. Mix in yeast. Beat in enough of the remaining flour to make a stiff dough.
4. Turn out on slightly floured surface, knead until dough is smooth, elastic and shows small blisters under surface when drawn tight.
5. Form dough into ball and place in greased deep bowl, turn ball so greased side is on top. Cover, and let rise in warm place until doubled (about 1 hr.)
6. Punch dough down, turn onto lightly floured surface. Shape dough into 2" balls and place in greased muffin pan wells, Cover let rise again about 30minutes. Bake at 350 about 25 mins and serve hot. (2 dozen rolls)
*My own method: If you should happen to use canned sweet potatoes, pour off the juice into a measuring up, and use it to make the milk mixture, either with evaporated milk or powdered milk. Either way is good,but this adds a little more zip!
Now whatever you do, DON'T leave out the coriander. Go buy a little if you have to.
We bet you will like this a lot, if you haven't already made it!
We will be putting up our adoption story on Thanksgiving Day. Why? Beclaws Frankie wants us to!
Cheers and hugs,
Jo and Stella