Add yeast to warm water and let stand for 10 minutes.
In a large measuring cup or saucepan, combine milk, butter, and honey. Heat to 135°F. (1 1/2 minutes in a microwave or 4 minutes in a saucepan). Puree mashed sweet potato and liquid in a blender. Pour this puree into a large mixing bowl, add the salt and wheat flour, and mix well (you may use a mixer).
Then add proofed yeast and egg whites and mix well. Add the remaining flours to make a soft dough. Turn onto a lightly floured surface, and knead until smooth and satiny, 10 minutes by hand or 4 minutes in an electric mixer or food processeor fitted with a dough hook. Put dough in greased bowl, turning to coat thoroughly. Cover with a damp cloth and allow to rise in a warm draft-free place until dough rises just above tops of pans, about 1 hour.
Knead down. Turn onto a lightly floured surface. Divide in half and let rest for 10 minutes. Grease two, 9X5X3-inch loaf pans. Shape dough into loaves and put into pans, seam side down. Cover with a damp cloth and allow to rise in a warm, draft-free place until dough rises just above tops of pans, about 1 hour.
Preheat oven to 350°F. Bake until golden brown, about 30 to 35 minutes. Remove bread immediately and let cool on racks. When completely cooled, the bread can be sliced and frozen.
1 Loaf Serves 12
Each slice: 141 calories;
2 g dietary fiber;
less than 1 g soluble fiber;
26 g carbohydrates;
5 g protein;
2 g fat (15 % calories from fat);
less than 1 mg cholesterol;
120 mg sodium;
121 mg potassium;
27 mg calcium.
Print this Recipe