2 Loaves (20 Slices) Lacto

This bread is a delicious accompaniment to vegetable soups and stews. It can also be made into a larger braided loaf.

Preheat oven to 375 F. Bake sweet potatoes 30 minutes. Remove from oven and let cool.

Peel sweet potatoes and cut into 1-inch pieces. Place water, milk and olive oil in bowl of heavy-duty electric mixer or large bowl. Sprinkle yeast over mixture, stir in and let sit 2 minutes. Add diced sweet potato, both flours, salt and maple syrup. Mix with dough hook (or knead by hand) 4 to 6 minutes, or until dough is smooth and elastic.

Add pecans and mix or knead 2 minutes. Transfer dough to lightly oiled bowl, cover with plastic wrap and let rise in warm. Draft-free place until doubled in volume, about 1 hour.

Punch down dough and turn dough out onto lightly floured work surface. Cut dough into 2 equal pieces and form into oblong loaves. Place in two oiled 8- by 4-inch loaf pans and cover with oiled plastic wrap. Let rise in warm place until doubled in volume, 30 minutes.

Preheat oven to 400 F. Uncover loaves and bake 35 to 40 minutes, or until dark brown. Let bread cool in pans 10 minutes, Turn loaves out onto a wire rack and cool completely.

Bread Machine Instructions 1. Prepare sweet potatoes as directed in recipe. 2. Combine all ingredients, except sweet potatoes and pecans in bread pan in order specified by manufacturer's instructions. 3. Process on the sweet or raisin bread setting (#8). 4. Add sweet potatoes and pecans at beeps.

Reprinted with permission from Flavored Breads by Mark Miller and Andrew

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Per Slice: 131 Cal.; 3G Prot.; 5G Total Fat (1G Sat. Fat); 19G Carb.; 0 Chol.; 278MG Sod.; 2G Fiber..