Yam Yeast Bread

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Yam Yeast Bread

 

2 packages dry yeast

1 1/2 cups very warm 110 to 115 degrees F. water

5 to 6 cups unbleached white flour

1 tablespoon salt

1 teaspoon white pepper

1/8 teaspoon each allspice and mace

2 tablespoons butter, softened

1 cup cooked yam puree

1 egg for glaze

 

Dissolve the yeast in the warm water in a large bowl.

Mix 5 cups flour with the seasonings and stir into the

yeast mixture. Add butter, the yam puree, and

additional flour, if necessary, to make a moist but

kneadable dough. Knead until dough is elastic, 10 to

15 minutes by hand or 5 minutes in an electric mixer

with doughhook. Then put in a buttered bowl, cover

with plastic and a towel or plate, and let rise in a

warm (75 to 80 degrees) place until doubled.

Punch dough down and let rise again about 45 minutes.

Punch down and shape into one large round loaf or

divide between 2 buttered standard bread pans (9 by 5

by 3 inches). Let rise once more for another 45

minutes.

Beat egg with a teaspoon of water and use as glaze for

top of bread. Bake at 425 degrees until the bottom of

the loaf sounds hollow when rapped with the knuckles,

30 to 40 minutes. Cool on a rack at least an hour

before slicing.

1 large round loaf or 2 smaller ones.

 

 

 

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