PINEAPPLE-SWEET POTATO BREAD

1 tsp. dry yeast
1 3/4 C. bread flour
1/2 C. whole wheat flour
2 T. nonfat dry milk
1/2 tsp. salt
1/2 C. mashed sweet potato
1/2 C. water
1/2 C. fresh or drained unsweetened canned
pineapple chunks (about 1/2-inch)

Add all the ingredients except the pineapple chunks in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Add the pineapple at the beeper or at the end of the first kneading in machines without a beeper to signal addition of fruit and nuts. Makes one small 1 pound loaf.

This bread is sweet, but not too sweet for breakfast. Slice it thick and toast it under a broiler or in a toaster oven to caramelize the pineapple and intensify the sweetness.