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Sweet Potato Bread

2 pkgs. HODGSON MILL ACTIVE DRY YEAST
1/2 c warm water, 115 degrees F.
1 1/4 c skim milk
1/4 c butter
1/2 c honey
1 c cooked sweet potatoes, mashed (fresh or canned)
1 tsp salt
3 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR 
2 egg whites
2 c HODGSON MILL BEST FOR BREAD FLOUR
1 c HODGSON MILL UNBLEACHED WHITE FLOUR
solid shortening to coat 1 large bowl and two,
9 x 5 x 3-inch loaf pans

Add yeast to warm water and lt stand for 10 minutes.

In a large measuring cup or saucepan, combine milk, butter, and honey. Heat to 135 degree 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 softened 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 witha 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 degrees 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.

Makes 2 loaves. 12 slices each. 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.