1,001 Low-Fat: Sweet Potato Braids

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* Exported from MasterCook *

 

Sweet Potato Braids

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 659

Serving Size : 24 Preparation Time :0:00

Categories : Breads Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages active dry yeast

1/4 cup warm skim milk -- (110-115 degrees)

1 cup mashed cooked sweet potatoes

1 3/4 cups skim milk

1/4 cup vegetable oil

1 egg

4 cups all-purpose flour -- divided

2 cups whole wheat flour

1 teaspoon salt

 

2 loaves (12 servings each)

 

Canned pumpkin can be substituted for the sweet potatoes, if desired. For

variation, add 1/4 cup raisins and/or 1/2 cup coarsely chopped walnuts or

pecans to the bread dough.

 

1. Mix yeast and warm milk in large bowl; let stand 5 minutes. Stir in

sweet potatoes, 1 3/4 cups skim milk, oil, and egg add 3 cups all-purpose

flour, the whole wheat flour, and salt, mixing until smooth. Mix in enough

remaining 1 cup all-purpose flour to make smooth dough.

 

2. Knead dough on floured surface until smooth and elastic, about 5

minutes. Place dough in bowl; let rise, covered, in warm place until

double in size, about 1 hour. Punch down dough.

 

3. Divide dough into 2 equal halves; divide each half into thirds. Roll

pieces of dough into strips, 12 inches long. Braid 3 strips; fold ends

under and place on greased cookie sheet. Repeat with remaining dough

strips. Let rise, loosely covered, until double in size, 30 to 45 minutes.

 

4. Bake until breads are golden and sound hollow when tapped, 45 to 55

minutes. Transfer to wire racks and cool.

 

Per Serving: Calories: 156, % Calories from fat: 17, Fat (gm): 2.9,

Saturated fat (gm): 0.5, Cholesterol (mg): 9.2, Sodium (mg): 105, Protein

(gm): 4.9, Carbohydrate (gm): 27.7, Exchanges: Milk: 0.0, Vegetable: 0.0,

Fruit: 0.0, Bread: 2.0, Meat: 0.0, Fat: 0.5.

 

 

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