Braided Whole Wheat Bread

Braided Whole Wheat Bread

Lately I’ve been on a bread baking kick. I’m determined to keep trying recipes until I come up with a few that I feel are my ‘old standbys’. I don’t like reading ingredients on store bought bread like ‘mono + digi steroids of fatty acids’, or something like that! eww…shudder! Remember the more you bake the quicker you get at it.

I especially want to find that perfect whole wheat recipe that uses mostly whole wheat flour and not white, it’s hard to do. I’ve baked a few loaves already that though they tasted great, they didn’t rise up as nicely as I’d have liked. This one seems to be a good one! I’ll try it as a loaf next time.

All golden brown and crispy!

This recipe is from Hodgson Mills but I changed the amount of wheat gluten and went more by what the ‘Vital Wheat Gluten’ box suggested.  I made half a recipe to test it, you’ll see I put the recipe here in half (one loaf like mine) and double. You don’t have to braid it but isn’t it COOL? Try it, impress your family!

Hot from the oven on the cookie sheet

If you notice there’s a few spots that looked pinched, that’s where the towel stuck a bit after the second rise. I learned, don’t use a towel! Use plastic wrap sprayed with oil on second rise. Also it’s a bit darker than I’d like, I put it in for recommended time and had a workman here distracting me so it was a little darker than I’d like. But it is fine and very nice and crispy when you cut it…oh yummy!

I have given the ingredients and detailed instructions for making one loaf and how to braid it. Then following that I have the recipe for two loaves and I cut all the extra blab out, so if you’re used to baking you can just look at that. Here’s the recipe for you:

Whole Wheat Bread – from Hodgson Mill package

* My Notes: I altered the amount of vital wheat gluten the original recipe called for. Also I mixed this by hand.


1 c warm water
2 1/4 tsp active dry yeast – MEASURE the YEAST! I found there wasn’t the right amount in one package, go by measuring it!  You may need two pkgs to get what you need.
1 1/2 T brown sugar
1 T + 1 tsp vital wheat gluten (you can buy this at the supermarket, it’s a powder that helps the loaf rise better)
1 1/2 c whole wheat graham flour (I used reg. whole wheat flour)
1/8 c vegetable oil (2 T)
1/2 tsp salt
1 1/2 – 1 3/4 c white Bread flour (mine took 1 1/4 c only)

1. Measure yeast into a large bowl, make sure bowl is not cold. Add the warm water and stir to get wet and dissolve. Let it develop 10 min. while you mix next step.

2. Mix in the bowl you’ll let the dough rise in (just so we don’t mess up too many bowls): brown sugar, wheat gluten and wheat flour. Make sure there are no little hard lumps of sugar, just mix it around with your fingers. If your flour is cold from being in the fridge or the house is cold, put this bowl of mixture right in a warmed oven to take the chill off. NOT a hot oven, turn it to warm, let it warm up then turn it off…put bowl in.
Add this mixture to the yeast mixture and beat for 200 strokes! Yes…200. Believe me it’s good exercise if your doing this by hand…but with all the goodies I like to bake I figured it’ll help me burn calories! haha

3. Add oil and salt and mix it in well.

4. Add 1 c white bread flour and beat well, work in enough of the remaining flour to make a soft dough, not sticky. Do all this in the bowl, you can use your bowl scraper and push flour into the dough, then use your hand, use a kneading motion to work flour in.

5. Turn onto floured counter and knead 6-8 minutes, or until smooth and elastic. Time to meditate. Take that bowl you used to mix flour in and wipe it out, oil it and put the dough in it. Roll the ball around to get it oily then use your hands to make sure it’s oiled. Leave in bowl, covered with a slightly damp tea towel and let it rise in a warm place. I like to warm the oven, turn it off and let it cool a bit then put it in. Close the door only if it seems cool enough, if still pretty warm don’t close it. Set your alarm for one hour and let rise (or until it doubles). Wash your dishes now and if your smart, get a family member who wants the honor of punching the dough down, to wash them for you!

6. Punch dough down. Plop out on counter and pat it out to push gas out of dough.
To make a braid:
a. I patted it into a circle like a pizza, then with a really large knife just cut into thirds like a peace sign.

b. Take each section and pat it out more into a long shape then roll it so it forms a thick rope. Pinch the seam and now roll it more on the counter, to make it stretch longer. Mine ended up about 18″ long. Do this with all three, it’s not hard, really! It’s like playing with play-dough!

c. Lay them side by side on the floured cookie sheet and at one end pinch together and sort of tuck it under so it looks nice.

d. Now braid it like hair…ahmm…I braid my hair every day but doing it on something else can be confusing (it did me!) so don’t give up. Just pick up one outside rope and cross it over the center one. Now pick up other outside rope and cross over the ‘new’ middle one. Keep repeating. If there’s a tiny bit of flour on them and your hands they won’t stick and you can keep rearranging them till you ‘get it’.

e. At the end just pinch together and tuck under. Now look how COOL that looks!!!

Braided and ready for the second rise!

If you’re putting it in a loaf tin just pat it out into a rectangle shape then roll up, pinch seam and ends to seal and put in greased loaf tin.

7. Cover with plastic wrap (towel can stick to dough now) that you spray with oil, just enough to keep it from sticking. Let it rise again (back in the oven) about 45 min or until nearly doubled. * If you like, when you make your roll, dampen with water then roll it in oats or seeds before putting in tin or on cookie sheet, they stick, look nice and the family will think you’ve turned pro!

8. Carefully take out of oven (if that’s where you let it rise!) and leave covered while you pre-heat your oven to 400 degrees F. Uncover dough and bake 30 min. (Directions say 35 and this was too much, so keep an eye on it at the end) Done when it’s golden brown and sounds hollow when tapped. Let cool on wire rack, don’t cool in the tin.


2 c warm water
5 tsp / or 1 T + 2 tsp. active dry yeast
3 T brown sugar
2 T + 2 tsp vital wheat gluten
3 c whole wheat graham flour (I used reg. whole wheat flour)
1/4 c vegtable oil
1 tsp salt
3 – 3 1/2 c white Bread flour

1. Measure the yeast into a large bowl. Add 2 c warm water and stir to get wet and dissolve. Let it develop 10 min. while you mix next step.

2. Mix in another bowl, brown sugar, wheat gluten and wheat flour. Add this mixture to the yeast mixture and beat for 200 strokes!

3. Add oil and salt and mix it in well.

4. Add 2 c white bread flour and beat well, work in enough of the remaining flour to make a soft dough, not sticky.

5. Turn onto floured counter and knead 6-8 minutes, or until smooth and elastic. Take bowl you used to mix flour in, wipe it out, oil it and put the dough in it. Roll the ball around to get it oily then use your hands to make sure it’s oiled. Leave in bowl, covered with a slightly damp tea towel and let it rise in a warm place.

6. Punch dough down and divide in half. Form each into a loaf or round by first pushing out on counter to push gas out of dough, then roll up. Put in greased loaf tin or for a round or shaped loaf put on cookie sheet dusted liberally with flour. Cover with plastic wrap that you spray with oil, just enough to keep it from sticking. Let it rise again (back in the oven) about 45 min or until nearly doubled. * If you like, dampen dough with water then roll it in oats or seeds before putting in tin or on cookie sheet.

7. Carefully take out of oven (if that’s where you let it rise!) and leave covered while you pre-heat your oven to 400 degrees F. Uncover dough and bake 30-35 min.  or until top is golden brown. Done when it comes out of tin easily and sounds hollow when tapped. Let cool on wire rack, don’t cool in the tin.

I hope you try it and let me know how it goes for you. I’m still learning how to bake good yeast bread and would love to compare notes.


Irish Soda Bread – my St. Patrick’s Day bread

Irish Soda Bread

This is the recipe I always used for St. Patrick’s Day. Usually I make one big round loaf using my largest pyrex bowl from the set of three.

I made two loaves with the full recipe.

This time though I decided to make two smaller loaves so I could share one with my friend Ann Marie, shh, it’s a surprise!

The two loaves cooling, gosh the house smelled wonderful!

After 10 minutes cooling, you can take the bread out of the bowls to finish.

Oh deliciousness!

If you can resist, it tastes best the day after you make it. Let it cool totally, wrap up tightly the RESIST! Well I usually can’t do that…resist that is, so I have a nice slice after dinner with coffee. Well you do have to test it to make sure it’s good enough for everyone right?

Irish Soda Bread – Makes one big loaf or two smaller ones.  Directions also follow for mixing it up for jar mixes.
Preheat oven 375 F and grease your bowl(s).
4 c flour
1/4 c sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 T caraway seeds
1/4 c butter, (1/2 stick) softened
1 c raisins
1 1/3 c buttermilk (or 1 1/3 c milk with 1 T + 1 tsp of vinegar or lemon juice added to the measuring glass first. )
1 egg

1. Put your sifter into or over a bowl then put in it- flour, sugar, salt and baking powder, baking soda, then sift into bowl.

2. Cut in butter with pastry blender until like course crumbs, rub in with fingers if you need to also.

3. Mix in caraway seeds and raisins.

4. Combine the milk, egg and baking soda and mix well. I measure the milk into a large liquid measuring cup then add the other things to it.

5. Stir into the flour mixture, mix with fork first then use bowl scraper or big rubber spatula.

6. Turn dough onto floured surface, I do it right on my counter top. Knead lightly until smooth, really hardly at all, just to form a ball shape, dough will be soft.  Shape into a ball then spray a pyrex bowl (the large one of a set of three) with spray vegetable oil. OR divide dough in two and put each in medium sized bowl.

7. Put dough in and cut a deep cross or X into it with a knife, (to release the fairies!) gently push it apart so it’s slightly open. Take one egg yolk and brush (or use fingers) on top and into cracks.

8. Bake one hour, (for two smaller loaves bake 50 minutes) cool in bowl 10 min. then remove to finish cooling.

This tastes best the next day, if you can resist! Wrap well and store in ziplock bag as you use it up.

Irish Soda Bread Recipe Post Card postcard
Click the picture above to see a glossy recipe post card you can order for your self or send to a friend. (Or put your own favorite recipe and photo on it using my template!)

Full sized loaf of whole wheat soda bread I made another time using this recipe.

** Another version: 1/2 golden raisins, 1/2 regular raisins,  no caraway seeds, 1 1/2 c white whole wheat flour, 2 c regular flour, 1/2 c oatmeal.

** Another version I tried: leave out the raisins and seeds, cut sugar to 1/8 c, use 2 c whole wheat flour, 2 c white whole wheat flour, add a bit more of the baking soda, I added a LOT of Italian seasoning and parsley, some basil this was good, but I also added dried cut up tomato and this was ok, wouldn’t add next time, but mine were quite dry.

** The original recipe has you add the baking soda with the milk and egg, then add it all at once to the dry mixture. I found no difference really by adding it with the dry ingredients, the mix the egg and milk and add. Just have your oven ready because with soda breads and scones you want to get them into the oven right away.

** For putting into jars to mix small loaf when you want it. I love doing this with recipes because I’m only baking for one or two and this way I can make smaller amounts and have it ready quicker!

1. Mix in a big bowl:
4 c flour
1/4 c sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Write out instructions on a small paper, tape to the jar.

2. Divide between two (2 c) mason jars, about 2 c + 3-4T each or divide putting some in a jar and some into a bowl to make into bread right away.
3. Put these instructions on the jar (cover the paper with wide clear tape totally and it will last longer): To make put contents into bowl.
4. Cut in 2 T (1/4 stick) softened butter, then rub in till like crumbs.
5. Add 1/2 c raisins + 1 1/2 tsp caraway seeds (if adding these things)
6. Mix 1/2 an egg with 5 1/2 oz OR 1/2c + 3 1/2 T of Buttermilk (or add 2 tsp. vinegar or lemon juice to milk) Mix in with flour with fork then use bowl scraper to get into a dough. Put on floured cupboard and lightly knead into a ball. Put in greased Med. Bowl cut X in top and brush with remaining egg. Bake 375 for 50 min.

I also add the dry ingredients list to make new batches on the back side.

I also put the dry ingredients list on the jar so I can easily make new batches and refill. Try all kinds of variations with your soda bread. Decrease sugar if making a savoury bread for dinner.

Enjoy baking and let me know if you try this bread!

Don’t forget to check out my shop on Zazzle, lots of spring cards and gifts and glossy recipe cards you can send. GO HERE

Chocolate Soda Bread

What a delicious way to start the day! Chocolate Soda Bread with coffee!

I love playing around in the kitchen with recipes and lately it’s been scones and soda breads. I like baking scones to compare the recipes and have one, “Rachel Allen’s soda scones” that I like because they raise up so nice and there’s no butter to rub in so they’re quick, (and lower in fat!). They have a different texture that’s not as tender and crumbly as other scones though, BUT it’s that slight chewyness that makes them excellent cut and toasted with butter! oh yummm, it reminds me of Ciabata bread.

chocolate soda bread baked in a small bowl

You can bake the bread in a small bowl.

Because I’m baking for one or two people, I mix up the dry ingredients for a full recipe, then I put half away in a mason jar to use another day for fresh scones. Just jot down what to add to make the recipe and tape it to the jar, easy!!

Hot from the oven, let it cool 10 minutes in the bowl.

This chocolate soda bread I made using that saved half of dry ingredients. I made scones the other day that were half white flour and half wheat, so that’s what I used to make this bread.

The house smells of warm chocolate, can anything be as nice?

It makes a nice little loaf and I think merits more experimenting on my part! I’ve baked plain soda bread and put it right on the cookie sheet as a loaf and added seeds and nuts; there’s so much you can do with it!

The slits I cut really spread open on this loaf!

The recipe I give here has you mix up the full dry ingredients then divide it. I suggest using all white flour first so you can try the recipe another day and make simple soda scones and see how nice and easy they are. After that try what you like! ps. I always use unbleached white flour and have found no difference in using the cheaper brand from my local supermarket, just make sure it’s unbleached.

Sliced and ready for butter!

Chocolate Soda Bread (by me!)

1. Mix up the first 4  ingredients and measure 2 c + 1 tsp of flour mixture into a jar with a tight lid, put aside to use for another batch of scones.

450g (1 lb) (4 c)  Flour (can use 2 c white 2 c wheat)
1 tsp baking soda
1 tsp salt
1 tsp – 1 T sugar (depending on how sweet you like your scones, for dinner or savoury scones I only use 1 tsp)
3 T sugar
4 T cocoa powder
1/2 c choc. chips
1 egg
200 ml buttermilk (or add 1 T lemon juice to reg. milk)
1 tsp vanilla

2. To what’s left in the bowl add and mix well:
3 T sugar
4 T cocoa powder – I used my measuring spoon but didn’t level it and if you sift the cocoa in, it won’t have any lumps.

3. Add 1/2 c chocolate chips and mix around.

4. In a glass measuring cup put:
1 egg (beat egg in the cup then measure out 1 T and put in a small dish to use for brushing the top of the loaf)
1 T lemon juice (leave out if you use buttermilk)
add enough milk to make 200 ml total (use buttermilk if you have it)
add 1 tsp vanilla mix well.

5. Now add liquid to flour all at once and stir with fork or spatula to get all ingredients wet. Then use spatula to start to push it together while scraping the sides of bowl clean. Now use your hand to push it together into a ball as you keep turning it in the bowl and picking up flour, use a kneading motion by folding the dough gently too. You can do the whole thing in the bowl if you like. Don’t overwork it, just get it smooth. Now use both hands to form a ball.

6. Put in a small greased (spray) pyrex bowl and cut an X in the top with sharp knife and gently push apart. Brush top with the 1 T of egg, getting into the cracks too.

7. Bake at 420 F for 5 min. then turn down to 375 F for 45 min. Let cool in bowl 10 min. then remove to cool completely on rack.

Don’t forget to read my notes below about the recipe.

Why don't you try making some today?


  •  I think next time I’ll just bake it at 375 for 45 minutes, it should be hot enough.
  • For scones bake at 450F / 230C oven 10-12 min. Pat dough out thick, cut, bake on floured pan.
  • I haven’t tried it yet but you should be able to bake loaf right on a pan too, floured…maybe shaped like a log with slit cut down centre, or ball with X cut. I think it would make unbelievable scones! My friends will be begging me to have tea and invite them! 🙂
  • It would be nice with dried cherries or nuts added!
  • Also in this bread I used 1/2 an egg but have since changed it so it’s a bit more egg and you take out a tad for the top. It should help it be moister, it’s such a tiny amount it shouldn’t matter. Even using one whole egg is probably fine!
  • About cutting the X in the dough, Rachel Allen says that’s to ‘release the fairies’! I love that, I’ve always done it because it’s just traditional and I think it helps it open as it raises but I love her poetic and very Irish explanation!
  • Remember this is a soda bread, it smells like cake but isn’t. Though it’s yummy it’s sturdy but the great thing is there’s hardly any fat or sugar in it like a cake. It’s great in the morning with your coffee while you wait for your oatmeal to cook and I bet the kids would love it as a snack with butter. I haven’t tried it toasted yet but if you do, don’t toast it too long and remember those chips will be HOT! (don’t want the little ones burning their mouth)

Click the picture below to see glossy recipe post cards you can send in the mail! You can change and add your own recipe and photo if you want.

And for the UK click picture below!

Sour Cream Banana Bread

Sour Cream Banana Bread

This recipe makes either two large (7×3″) loaves or what I prefer, four small loaves. It’s nice and moist!

Sliced and ready for butter!

Sour Cream Banana Bread

6 Tablespoons or 3/4 of a stick butter, softened.
1 1/4 c white sugar (I have since decreased the sugar to 3/4 c without ruining it,  it’s your choice.)
2 medium eggs
3 ripe bananas (1 1/3 c)
8 oz sour cream (1 c)
2 tsp vanilla
2 tsp  cinnamon
1/4 tsp salt
1 1/2 tsp baking soda
2 1/4 c flour
1/2 c walnuts chopped

Cinnamon and sugar to dust pans = about 1/8 c sugar + 1/2 tsp or more of cinnamon. I keep a small jar of cinnamon sugar in the cupboard, I don’t measure the cinnamon really, just add and shake until it ‘looks’ right!

1. Turn on oven to 325 degrees F, grease your pans (I used veg. spray) then pour the cinn/sugar mix into the pan and tip around to coat all sides and bottom. This is optional but makes a nice touch.

2. Cream butter and sugar well, mix in eggs, then mashed banana, sour cream, vanilla. I like to make things by hand but I found this was just easier to put in the mixer and let it go while I did things, nice and fluffy!

3. Mix the dry ingredients, flour, salt, baking soda and cinnamon in a bowl using a whisk. Add to mixer then add the nuts. If someone in the family doesn’t like nuts, leave them out for now, put some batter in one pan, then add some nuts to the rest! I do this all the time when I want to experiment with adding ingredients; I think raisins or chocolate chips would be nice in this recipe!

4. Sprinkle some chopped nuts along the top center of each before you put in the oven, it really makes them look sooo nice when they’re done. Bake one hour, center rack of the oven.

5. Cool for ten minutes or more then remove carefully from pans, let cool on a rack (if you can keep from cutting into one!)

Warm from the smells so good!

This bread is so moist you don’t need to butter it, BUT it DOES taste really yummy with fresh, creamy butter!  Where’s my cup of tea? It’s time for Banana Bread!

You can see the cinn/sugar coating on the pans

  • When cool I like to take two small loaves and wrap them with wax paper, then wrap with a few layers of plastic wrap then pop them in the freezer, or give a fresh loaf to your neighbor who just snow-plowed your driveway!!
  • I keep a small jar of chopped mixed nuts by my stove for adding into oatmeal. It’s great to sprinkle on your quick breads like this; my mix is pecans, walnuts and almonds.
  • You can also top with this mixture: 1/2 c brown sugar, 1/2 c flour, 2-3 T butter (soft), 1 tsp cinnamon, 1/3 c walnuts. Don’t overload tops if doing muffins, it weighs them down, but it tastes sooo good! Makes more than enough.
  • This bread is also good with chocolate chips added and / or raisins.
  • The original recipe called for 1 1/4 c sugar, I decreased it to 3/4 c and think it tastes fine. Also I increased the vanilla and cinnamon from 1 tsp to 2 tsp.
  • If making into muffins, bake for only 35 min or so.
  • If your low on sour cream you can use yogurt or top off with a couple spoonfuls of mayonnaise! Yup you heard me right, I actually like to add it for more flavor! But don’t tell the family, just do it.

Enjoy your banana bread!

Sweet Potato Pecan Quick Bread

Sweet Potato Pecan Quick Bread

I got this recipe online awhile ago, from “Your Guide to Southern US Cuisine”, I only changed a few steps.It’s low fat which is nice but seems to have it’s share of sugar.  I changed it to be made in one bowl, very easy!

Sweet Potato Pecan Quick Bread

1 c cooked mashed sweet potatoes
2 large eggs, room temperature
1/2 c applesauce
4 Tablespoons milk
1 c sugar (white)
1 c chopped pecans
1/2 c raisins, chopped dates or a combination

1 1/2 c flour
2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon

1.  Preheat oven to 325F and grease either one large loaf pan or 3 small ones.
2.  Boil two sweet potatoes then mash, don’t add anything to them then let it reach room temperature.

Put wet ingredients in big mixing bowl

3.  Put potato, eggs, applesauce and milk in large bowl and mix all with a whisk or fork. You can beat eggs first but I just
did them in the bowl by tipping it to one side from the other ingredients, then mix it all up. Looks messy and yuchy! Add sugar and mix well.

Dates and raisins

4.  I used some of each the raisins and dates, just tear the dates up with your fingers, quite a sticky job!, then add to batter.

smashing nuts

5.  Crush pecans using a mallet, heavy cup or rolling pin by putting them into a small plastic bag then whacking them on a cutting board. Then fill measuring cup and add to batter.

Sticky batter, looks really appetizing! haha

Use a rubber spatula to mix the batter well, scraping sides all around and folding into centre.

put dry ingredients in sieve or sifter

6.  Place your sifter or mesh sieve on a plate and gently put the dry ingredients in there as you measure them. Sift it on top of the batter and mix in with spatula.

Spoon batter into pans

7.  Spray pan(s) with cooking spray or grease with shortening and evenly distribute the batter in pan(s). Use your spoon or spatula to pat the top of the batter to make it spread out evenly in the pan. I sprinkled chopped nuts along the centre top before I put them in the oven. You can either bake one big loaf or three small ones, the original recipe said one loaf, but there’s a lot of batter!

Cooling on rack

8.  Bake 1 hour plus 5-10 minutes at 325 F then remove and cool for 15 minutes on a rack. Remove from pans when you can stand it no longer (the wait I mean!) and let cool the rest of the way on rack.  How long can you go before cutting it I wonder?

Ginger say's how much she loves Sweet Potato Bread!

Note: I just brewed some hot tea and cut a few slices, put some butter on, and it’s very good! I think I’d throw a bit extra raisins and dates in next time and maybe even some more cinnamon. You can almost smell the applesauce and I wonder how it’d be with bits of chopped apple in it? Always something new to try!

Sweet Potato Irish Bread


Glorious Golden Irish Sweet Potato Bread!!

I am proud to say this is my very own creation! It’s fantastic; tastes like a sweet bread with the spices and you almost think you’re eating a pumpkin bread, but there’s NO sugar!! You’ll love it just buttered as a snack.

Sweet Potato Irish Bread

1 c regular flour
1 c white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 medium sweet potato
1/4 c (1/2 stick) cold butter
2 eggs beaten
1/2 c raisins (can use 1/4c reg. raisins 1/4c golden)


white whole wheat flour

Use half regular white flour and half white whole wheat flour.


Mixing the dry ingredients

Sift dry ingredients into a big bowl or just put in bowl and mix very well with a whisk to combine.


boiling the sweet potatoes

Peel, chop up and cook potato in water


mashing with a little of the water

Mash with some of the water when done to look like canned pumpkin consistency, not too watery.


measure potato and add buttermilk

Measure out 1/2 c + 1/3 c and  put into a glass measuring cup then add buttermilk up to 1c.


using the pastry blender

Cut butter into little chunks over the flour mixture, then cut in with a pastry blender a bit.


"rubbing in" the butter

Then use your finger tips to squish the butter bits, keep working with fingers until it’s all just crumbly.


mixing in the wet ingredients

Add egg and potato mixture into flour and mix.


quite sticky!

Add raisins and stir dough vigorously.


using the bowl scraper to mix and knead

You can knead the dough right in the mixing bowl, dust the dough with flour and use a rubber spatula or what I prefer a ‘bowl scraper’ to fold dough over and incorporate flour. Add more as needed until dough is not quite as sticky.


pat into a rounded ball on greased cookie sheet

Grease cookie sheet and gently plop dough on it, make it into a neat, rounded ball.


cut a cross into the top

Cut a cross into top with a sharp little knife.


pat or brush beaten egg on it

Pat top with one beaten egg using fingers (I find this is just quicker and easier!) or a pastry brush, get it into the cross too.

Bake 375  40 minutes

* For regular potato bread you can use regular potato and leave out the spices.

* If you don’t have store bought buttermilk you can make up your own, I almost always have to. 1c milk plus 1 Tablespoon of vinegar or lemon juice is the ratio, for this recipe just mix 1/3 c milk with 1 tsp vinegar or lemon juice, it should be enough, make more if needed.

*This bread tastes like a dessert bread or pumpkin bread but has no sugar and uses very healthy sweet potato which is especially good for women! Great taste!

%d bloggers like this: