Sweet Potato Apricot Oatmeal Bread Recipes

Steps:

• Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
• Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.

Steps:

• 1. In a large measuring cup, place warm water and honey. Mix well. Then add milk. Mix. Finally whisk in yeast, making sure there are no clumps. Let sit for 15 minutes.
• 2. In a mixing bowl, add flours, salt, and spices. (optionally flaxseeds). Pour in yeast, and stir. Then add moist oatmeal. Stir. Lastly add apricots and sweet potatoes that have previously been tossed in flour. (reserve the sweet potato water to rub on dough in later steps)
• 3. Dump out mixture on floured surface. Knead, adding flour as needed. Not too much. Knead for about 5-8 minutes.
• 4. Place in a large pot that has been sprayed with non-stick spray. Place cover atop.
• 5. Let sit in a warm environment for 1 hour.
• 6. Then punch out dough lightly (degas). Spread out. Then fold in thirds (like an envelope). Turn dough around and fold again three times. Place back in pot and let rise for 1 hour.
• 7. Cut into 3 pieces. Firstly, roughly shape into a loaf. Place in 3 greased loaf pans. Paint top with sweet potato water lightly and sprinkle oats. Then cover again and let rest for 90 minutes.
• 8. Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped.
• 9. Allow to cool before slicing. Enjoy!

Steps:

• Place sweet potatoes in a 13x9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange zest. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.

Steps:

• Cook potato in enough water to cover.
• Drain, retaining the water.
• Measure 140 ml of potato water into a small bowl and set aside to cool to lukewarm. Don't discard the rest of the potato water - to this add the oats to soften.
• Mash the potato well with a little of the milk.
• When the potato water in the small bowl has cooled to lukewarm, add the yeast. Set this aside until it has a good frothy "head".
• Mix remainder of milk and oil together.
• Sift flour and salt into large bowl and make a well in centre.
• Add the milk and oil, the mashed potato, frothy yeast, and the softened oats.
• Mix well and knead until smooth and elastic - more flour may be needed but try to keep the dough as soft as possible.
• Set aside to rise until double in size.
• Knock back and knead very lightly.
• Allow to rise a further 30 minutes and then divide into three and form into cob loaves.
• Glaze with beaten egg and sprinkle with your choice of topping. I use either sesame seeds, poppy seeds or oats.
• Bake 220 celsius for about 40 minutes.

Steps:

• Combine almond milk and salt in a saucepan and bring to a boil over medium-high heat. Add oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium and cook, stirring often, for 5 minutes.
• Remove from heat and stir in honey, butter, and vanilla extract.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking pan.
• Mix rolled oats, brown sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until ingredients are evenly distributed.
• Mix mashed sweet potatoes, milk, eggs, and vegetable oil together in a separate bowl until well blended. Pour sweet potato mixture into oats mixture and mix well. Spread mixture evenly into prepared baking dish.
• Bake in preheated oven until oatmeal has set and the top is golden brown, about 30 minutes.

Steps:

• Layer sweet potatoes and apricots in casserole dish.
• Sprinkle with pecan halves.
• In a saucepan, combine remaining ingredients, including the apricot juice, bring to a boil, and continue to cook for 2 minutes, stirring constantly.
• Pour sauce over casserole and bake at 375 degrees F. for 25 minutes.