Servings: Makes 1 round loaf
Cooking time: 1 hour
This classic bread has been given a twist with the addition of sweet potato, which helps keep the crumb soft, flavourful, and moist. Leftover mashed potato or butternut would work too.
This can be made in a cake pan, or for individual mini breads, use a muffin pan (make sure your pan fits in the COBB before you start, though). We also added small Rosemary Sprigs for extra taste!