Sweet Potato Bread - cooking recipe

Ingredients

350 g sweet potatoes
500 g strong plain white flour
2 teaspoons salt
1 (1/4 ounce) sachet easy-blend dried yeast
1 1/2 teaspoons caraway seeds
fresh ground black pepper
175 ml warm water

Preparation

Peel and dice the potatoes, then boil them for about 15 minutes or until tender. Drain, and then mash thoroughly. Leave to cool.
Sift the flour and salt into a bowl, then add the yeast, caraway seeds and black pepper.
Add the sweet potato and rub it in well.
Add enough water to make a soft dough, and knead until smooth and elastic.
Leave the dough in a warm place until doubled in size (1-2 hours).
Knock back the dough on a floured surface and knead again briefly. Place in a greased loaf tin and leave to rise again for another 30 minutes.
Preheat the oven to 200C/400F/ gas mark 6 and bake the loaf for 30-35 minutes until the bread is risen, golden brown and sounds hollow when tapped underneath.