SWEET POTATO BREAD

1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm soy milk (100° to 110°)

1 cup sweet potato

3 tablespoons coconut milk

1 tablespoon olive oil

1+1/4 teaspoons salt

2 cups organic white wheat flour

2-3 cups whole wheat flour

Place the sweet potato in soy milk and mash the potato leaving a few smallish chunks.  Put the yeast into the potato milk mixture and let stand about 5 minutes or until you see the mixture start to bubble.

Add the melted coconut milk, olive oil and salt.  Stir the ingredients together. 

Lightly spoon flour into dry measuring cups; level with a knife. Add 3-4 cups flour; stir until a soft dough forms.  Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky). 

Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place for 45 minutes or until doubled in size.  Gently press 2 fingers into dough. If indentation remains, dough has risen enough.  Punch dough down. Cover and let rest more 5 minutes.

 Line 2 baking sheets with parchment paper. Divide dough into about 20 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying).  Shape each portion into a 9-inch rope. Carefully turn the rope into a knot; tuck top end of the knot under the roll. Place the roll on the parchment paper.

Repeat procedure with remaining dough.  Let rise 30 minutes or until doubled in size.

Preheat oven to 400°.  Bake rolls uncovered for 15 minutes or until the rolls are golden brown on top and sound hollow when tapped. 

Remove rolls from the pans and place on wire racks.