INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. Lightly grease a mixing bowl and baking
sheet. In a mixing bowl, whisk the yeast and water together, until the
yeast dissolves. Add in the sugar, salt, pepper, and butter. Mix well and
let rest for 15 minutes. Stir in the eggs and sweet potatoes. Mix the flour
and raisins together. Fold in the flour, 1/2 cup at a time, working with
your hands until all the flour is incorporated. Form the dough into a small
ball and sprinkle the dough with the remaining tablespoon of flour. Place
the dough in a lightly oiled bowl, turning the dough once to cover with the
oil. Cover the bowl with a clean cloth and let rise until doubled in size,
about 1 1/2 hours. Punch the dough down and roll into an oval loaf about
8-inches by 3-inches. Place the loaf in the center of the prepared baking
sheet. Cover and let rise until double in size, about 45 minutes. Bake the
bread for about 40 minutes, or until golden. Remove the bread from the oven
and transfer to a wire baking sheet and let cool. Slice the bread and serve
with butter. This recipe yields 1 loaf of bread.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2434 broadcast 11-22-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-28-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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