NORTH CAROLINA SWEET POTATO BREAD
(made in French Toast)

1 small sweetpotato
1/2 cup milk
1/2 cup water
1 package (1/4 ounce) active yeast
2 1/2 cups bread flour,divided
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, softened

Pinch each of cinnamon, nutmeg and cloves

Peel sweetpotato; cut into chunks. In small saucepan combine sweetpotato, milk and water. Bring to a boil, reduce heat and simmer until sweetpotato is tender. Drain, reserving 1/2 cup liquid. Sprinkle yeast over hot cooking liquid (120 degree F to 130 F); stir to dissolve. Mash sweetpotato; add to yeast mixture with 1 cup flour, sugar and salt; mix well.

Cover, let rise in warm place until doubled, about 1 hour. When dough has doubled, punch down and stir in beaten egg and butter. Add remaining 1 1/2 cups flour, 1/2 cup at a time, to form soft dough; mix well.

Knead dough on floured surface 10 minutes or until smooth. Shape dough into loaf. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place until doubled, about 45 minutes.

Bake in center of oven at 375 degrees F 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from pan. Cool on wire rack.

Makes 1 loaf.

FRENCH TOAST:
Cut SweetPotato Bread into 8 thick slices. Cut each slice into three sticks. Blend 4 beaten eggs with 3 tablespoons milk, 1 tablespoon sugar, 1 1/2 teaspoons vanilla and a pinch each of cinnamon, nutmeg and cloves.

Dip bread sticks into egg mixture.

Cook in butter over medium heat in large skillet or griddle until golden brown.

To serve, stack bread sticks on serving plate alternately forming a square and in a log cabin fashion. Drizzle with bottled blueberry syrup. Sprinkle with powdered sugar. Garnish with fresh blueberries, if desired.

Source: Chef Tim Groody of Sonoma California Bistro & Wine Bar in Charlotte, North Carolina.