Cinnamon Sweet Potato Yeast Bread

YUM!  This bread is sweet and tasty!  When rolling the dough, make sure to follow the directions or it will sink in the middle.  (I know first hand)  This recipe makes two loaves, 16 slices per loaf.  (Don't bother freezing one loaf, it won't last long enough.......)





1  1/2 cups milk
2 tablespoons plus 1/2 cup sugar, divided
1/2 cup butter
1 cup mashed cooked sweet potatoes
2 (1/4 oz) packages active dry yeast
1/2 cup warm water
7  1/2 cups flour, divided
1  1/2 cups raisins
4 tablespoons softened butter
2 teaspoons ground cinnamon
Melted butter for topping

• In a small saucepan, scald milk.  Add two tablespoons sugar, and a 1/2 cup butter.  Stir until butter melts.  Mix in sweet potatoes and cool to lukewarm.
• In a large mixing bowl, dissolve yeast in 1/2 cup warm water.  Add milk mixture and 4 cups flour.  Beat with an electric mixer for 2 minutes, or until smooth.  Stir in raisins.
• Gradually add remaining 3  1/2 cups flour, mixing until a stiff dough forms.
• Turn dough onto a lightly floured board and knead until smooth and elastic.  Place in a greased bowl, turning dough in bowl to grease top.
• Cover bowl with plastic wrap and let rise in a warm place for about 1 hour or until doubled in bulk.
• Punch down dough and turn out onto a lightly floured board.
• Divide into two equal portions and roll each into a 16 x 8 inch rectangle.
• Spread 2 tablespoons softened butter over each rectangle.
• Stir together remaining 1/2 cup sugar and cinnamon and sprinkle evenly over each rectangle.
• **Starting from the narrow side, roll up each rectangle and pinch edges and ends together.  Tuck ends under slightly and place, seam-side down, in greased 9 x 5 x 3 inch loaf pans. Brush tops with melted butter.
• Cover and let rise for 1  1/2 minutes or until doubled in size. Preheat oven to 375 degrees bake.  Bake 35-40 minutes or until loaves are golden brown and sound hollow when tapped. 
• Remove bread immediately from pans and cool on a wire rack. 

-Queenie Cuisine