Harvest Bread

star rating (5) rate this recipe »
Recipe photo

Harvest Bread

star rating (5) rate this recipe »
Published prior to 2008

This honey-sweetened loaf gets its moist, light texture and golden color from mashed sweet potato, which also contributes the starch that helps keep the bread fresh. A typical potato bread, it's wonderful fresh, lovely for toast -- and ideal for turkey sandwiches.

We use special instant yeast in this recipe, rather than regular instant yeast. The special yeast, formulated for sweet or sourdoughs, provides the steady, controlled rise helpful for breads high in either sugar or acid.

Large 1 1/2-pound loaf:
One sweet potato or yam baked, peeled and mashed (1/2 cup mashed)
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Traditional Whole Wheat Flour
1 tablespoon vital wheat gluten
2 teaspoons special instant yeast
1 1/2 teaspoons salt
4 tablespoons butter or margarine
1/4 cup milk
3/4 cup water
3 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Place all of the ingredients except the raisins and nuts into the pan of your bread machine, program the machine for Basic, White Bread, or Raisin Bread, and press Start. Add the nuts and raisins when the beeper goes off, or about 3 to 4 minutes before the end of the second kneading cycle.

Reviews

1
  • star rating 12/24/2010
  • rebeccahenle from KAF Community
  • I have made this bread several times in my ZO. I love it! This is my staple bread for our house. For our everyday bread I take out the cinnamon, ginger and fruit or nuts. I love the light texture, definitely worth making. I had to remove 1 tbs of water from my recipe to help from over rising and sinking. Even when it sank it tasted great.
  • star rating 11/22/2009
  • Jennifer from Brooklyn, NY
  • This is the bread I make most often. It's delicious and soft and it makes the best day-after Thanksgiving turkey sandwiches slathered with cranberry sauce. It keeps quite well, too. I use craisins instead of raisins.
  • star rating 04/15/2009
  • margaret squires from bedford, n.h.
  • How this recipe can be so simple and come out so great, I don't know, but it is the best. Great for beginners. Tastes great. Easy and quick to make. You do not have to be a yeast "expert" to make this bread.
  • star rating 02/21/2009
  • Philip DelPiano from Rome
  • This bread makes fantastic toast. I always double the recipe and often gift it to friends and neighbors. Over the years, I've likely made hundreds of loaaves!! It always gets rave reviews. I do not own a bread machine. Instead, I mix the dough in a Kitchen Aid mixer, adding the nuts and raisins after the dough is kneaded. Bake in 2 9X5 loaf pans, at 375 for about 35-40 mins. After 25 minutes, cover the loaves with foil to prevent over browning. Once of the Baking Sheets best recipes ever!! Bonus- your kitchen will smell heavnly as the bread bakes!!!
1