Sweet Potato Sandwich Bread
1/4 cup oil
1 cup lukewarm water plus 1/2 cup cream (OR, 1 and 1/2 cups of lukewarm milk or milk substitute)
3/4 cup mashed cooked sweet potato
1 and 3/4 cups sorghum flour
3/4 cup millet flour
1 cup arrowroot starch
3 tablespoons sugar
1 tablespoon xanthan gum
1 and 1/2 teaspoons salt
2 and 1/4 teaspoons bread machine yeast OR 1 yeast packet
Blend egg, oil, water, cream, and sweet potatoes and place in a bread machine. Turn on for “wheat dough” cycle (1 hour and 50 minutes). In a medium bowl, mix sorghum flour, millet flour, arrowroot starch, sugar, xanthan gum, salt, and yeast. When the machine begins to churn (22 minutes into the cycle on my machine), quickly add flour mixture until all is incorporated; use a rubber or silicon spatula.
When cycle finishes, bake for 60 minutes. Test with an instant-read thermometer; gluten-free bread should reach at least 200 degrees when done.
Remove from loaf pan and place on cooling rack. When cool, slice; freeze uneaten slices within two days. Yield: 1 loaf.