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Cedar Grove Plantation Bed and Breakfast Inn

Edgefield, South Carolina

Specialty Recipe

Sweet Potato Bread

1 package dry yeast
1 medium sweet potato
1 medium white potato (you will need about 12 ounces mashed potato)
1 cup sugar
4 large eggs
1 cup unsalted butter
2-1/2 teaspoons salt
6 to 7 cups bread flour (I use White Lilly Brand)
extra butter for brushing loaves/rolls

Must start this the night before! Peel and chop potatoes and place in pan of water. Bring to boil and boil until tender, about 15 minutes. Drain the potatoes, reserving the potato water. Rice the potatoes. When the potato water is cooler (you don't want to to kill the yeast), measure out one cup and add yeast water and the sugar in a large bowl. Cover the "sponge" with plastic and leave at room temperature overnight.

The next morning, add eggs, salt and butter (all at room temperature) to "sponge". Then add 2 cups flour and mix in a heavy duty mixer for 5 minutes. One cup at a time, add remaining flour, mixing well after each addition. When you have added 6 cups, turn dough out onto board and knead, adding flour until dough is soft, but not sticky.

Place dough in large buttered bowl, cover, and allow to rise until double in size - about 1-1/12 to 2 hours.

Punch down dough, cut in half, and roll each half out. For loaves, roll up and place in greased loaf pans. For rolls, cut in desired sizes and place in cake pans. Brush generously with melted butter and cover with plastic wrap - then cloth and allow to rise until double in size (about 2 hours). Preheat about 15 to 20 minutes.

Makes: 2 loaves or 48 small dinner rolls.

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