Fatfreedairyfreeanddelicioussweetpotatobread Recipes

FAT FREE, DAIRY FREE AND DELICIOUS SWEET POTATO BREAD

Fat Free, Dairy Free and Delicious Sweet Potato Bread image

Make and share this Fat Free, Dairy Free and Delicious Sweet Potato Bread recipe from Food.com.

Provided by Lenore Spirit

Categories Breads

Time 1h10m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups whole wheat flour (or all purpose if you prefer)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup sugar substitute, granulated (I used splenda granulated)
1 cup sweet potato puree (I over baked a sweet potato and processed it)
1/2 cup applesauce
1/2 cup egg substitute (or 2 eggs)
1/4 cup maple syrup (I used sugar free)
1 teaspoon vanilla
1/2-1 teaspoon cinnamon (optional)
1/2 teaspoon nutmeg (optional)
1/2 teaspoon maple extract (optional)

Steps:

Stir together flour, salt, baking soda and sugars.
Into a larger bowl wisk sweet potato, appleasuce, maple syrup, and extracts.
Combine flour mixture into sweet potato mixtue and mix.
Bake in sprayed loaf pan for 60 min at 350 or until toothpick comes out clean.

ZADI'S POTATO BREAD

Zadi's Potato Bread image

This recipe can also be used to make rolls versus whole loaves of bread. Great at any holiday dinner.

Provided by Zadi

Categories Breakfast and Brunch Potatoes

Time 2h30m

Yield 24

Number Of Ingredients 8

Ingredients

4 cups water
⅓ cup butter
⅓ cup white sugar
¼ cup dry buttermilk powder
4 teaspoons salt
2 (.25 ounce) packages active dry yeast
1 cup instant mashed potato flakes
10 cups bread flour, divided

Steps:

Bring the water, butter, sugar, buttermilk powder, and salt to a simmer in a saucepan over low heat. Remove from the heat, mix well, and let cool to between 105 and 110 degrees F (41 to 43 degrees C). Sprinkle the yeast on top of the mixture, and let stand for about 10 minutes, until the yeast begins to form a creamy foam. Stir in the instant mashed potato flakes, and mix well.
Pour the yeast mixture into the work bowl of a standing mixer with a dough paddle, and slowly incorporate 8 cups of bread flour into the liquid, adding the flour 1 cup at a time.
Turn the dough out onto a floured surface, and knead for about 8 minutes, adding the remaining flour to the dough as you knead. When the dough is smooth and elastic, form into a ball, and place into a large greased bowl. Turn the dough over in the bowl to grease the top, cover with a cloth, and let rise in a warm place for about 1 hour, until doubled.
Spray 2 9x5 inch loaf pans with cooking spray. Punch the dough down, divide into two pieces, and shape each piece into a loaf shape. Place the loaves in the baking pans, seam sides down, cover with a cloth, and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake bread for 30 minutes in the preheated oven, until the tops are golden brown and the loaves sound hollow when tapped. Remove from pans to a wire rack to cool.

Nutrition Facts : Calories 47 calories, Carbohydrate 5.2 g, Cholesterol 7.6 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 415.8 mg, Sugar 3.5 g

SWEETBREADS

Sweetbreads image

Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.

Provided by Norma

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound beef sweetbreads
½ cup all-purpose flour
1 cup oil for frying
salt and pepper to taste

Steps:

Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg

GRANNY'S SWEET POTATO BREAD

Granny's Sweet Potato Bread image

One of my favorite recipes made by my grandmother and handed down to me. My Granny made this bread as a sweet treat, but it was great for breakfast.

Provided by Jessica Shelton

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 2h25m

Yield 12

Number Of Ingredients 13

Ingredients

1 sweet potato
1 ¼ cups white sugar
½ cup canola oil
2 eggs
1 ⅔ cups sifted self-rising flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup water
½ cup chopped pecans
cooking spray
1 cup brown sugar
1 teaspoon butter
½ cup chopped pecans

Steps:

Preheat oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift flour, cinnamon, and nutmeg into sugar mixture. Slowly whisk water into flour-sugar mixture until incorporated.
Peel sweet potato; mash into the batter. Fold in 1/2 cup chopped pecans.
Reduce oven temperature to 320 degrees F (160 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.
Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Add 1/2 cup chopped pecans and stir to combine. Remove from heat. Pour glaze over bread.

Nutrition Facts : Calories 396.3 calories, Carbohydrate 58 g, Cholesterol 31.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 252.9 mg, Sugar 40.1 g

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