Pineapple and Sweet Potato Bread
Contributed by Diane S.
1 teaspoon dry yeast
1 3/4 cups bread flour
1/2 cup whole wheat flour
2 Tablespoons nonfat dry milk
1/2 teaspoon salt
1/2 cup mashed sweet potato
1/2 cup water
1/2 cup fresh or drained unsweetened canned pineapple chunks (1/2-inch)
Add all the ingredients except the pineapple chunks in the order suggested
by your bread machine manual and process on the basic bread cycle according
to the manufacturer's directions. Add the pineapple at the beeper or at the
end of the first kneading in machines without a beeper to signal addition of
fruit and nuts. Makes one small 1 pound loaf.
This bread is sweet, but not too sweet for breakfast. Slicing it thick and
toasting it under a broiler or in a toaster oven will caramelize the
pinapple and intensify the sweetness for a treat later in the day.
Per (1-Ounce) serving: 83 Calories; .4 gm. Fat; .1 mg Cholesterol; 4%
Calories from Fat.
September 98 Recipes