Sweet Potato Bread – Gluten-Free, Milk-Free, Egg-Free
Warm milk on stove.
Place milk, butter/oil, sweet potato puree, and yeast in stand-up mixer and mix well.
Add flour mixture one cup at a time and scrape the sides between each added cup.
Once all the flour has been added, beat at medium-high speed for 2 minutes.
Lightly grease loaf pan and add bread mixture to the pan.
Wet fingers and spread bread mixture evenly in loaf pan.
Pre-heat oven to 350 °F.
Keep bread mixture in a warm location to rise about 20-40 minutes, or until the bread rises to the top of the loaf pan.
Bake 50-60 minutes.
Remove from loaf pan and place on cooling rack.
I use So Delicious coconut beverage for the milk alternative.
The sweet potato puree replaces the 3 eggs called for in the recipe.