Sweet-Potato Cheese Bread

 Serves 4

Ingredients

2 tsp active dry yeast

½ cup milk

3 TBSP butter, room temperature

1½ tsp honey

1 large egg

1½ tsp low sodium chicken bouillon

¼ tsp black pepper

1½ cups all−purpose flour

¾ cup mashed sweet potatoes, room temperature

½ cup shredded Cheddar cheese (plus extra for topping)

¼ cup Parmesan cheese

1 tsp each dried rosemary and thyme

Method (mixer method)

§         Heat milk in a pan until warm, but not hot. Sprinkle the yeast over the milk and let dissolve. Add the butter, egg, salt, pepper and 1 cup of flour; beat until smooth

§         Stir in the remaining 2 cups flour, sweet-potatoes and Cheddar until well blended.

Method (bread machine method)

§         Put ingredients into bread machine, starting with 

Method (mixer method)

§         Scrape the dough in the prepared casserole, cover loosely with plastic wrap, and let rise until doubled in bulk (about 40 minutes)

§         Grease small loaf pans. Set aside.

§         Preheat oven to 375 degrees F.

§         Sprinkle Parmesan, rosemary, thyme and cheddar cheese over top of the proofed dough. Bake until golden brown, about 45 minutes.

§         Transfer bread to wire rack; cool and then cut into slices.