Sweet Potato Pecan Braid - Breadman BK1065SQ Instruction Manual

SWEET POTATO PECAN BREAD (2-LB.)
INGREDIENTS
2 cup milk (80°F – 90°F)
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1 large egg, at room temperature
½ cup mashed cooked sweet potato
¼ cup firmly packed light brown sugar
2 Tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
2¾ cups bread flour
2¼ tsp. active dry or bread machine yeast
½ cup toasted pecans, chopped
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1. Measure ingredients, except pecans, into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet.
3. Select DOUGH. Press the START/STOP button.
4. At "add ingredient" beep, add pecans.
5. The complete signal will sound when dough is ready.
6. Using pot holders remove bread pan from baking chamber and place
dough on a lightly floured surface.
7. Invert a large mixing bowl over dough and let rest for 10 minutes.
8. Divide dough into 3 equal pieces. Shape each piece into a 14-inch
roll. Place ropes together on lightly greased baking sheet. Braid ropes
loosely. Tuck ends under braid.
9. Cover and let rise in a warm place until doubled in size (about
40 minutes). Bake in preheated oven at 375ºF about 25 minutes or until
golden.
10. Place on wire rack and allow to cool.
MAKES ONE, 2-LB. LOAF
Tip: If desired, drizzle with confectioners' sugar frosting before serving.