Vegetable oil spray
4 c. whole-wheat flour
4 c. all-purpose flour
2 tbsp. active dry yeast (2 env.)
2 tbsp. honey
2 1/2 tsp. salt
1 1/2 c. mashed potatoes (leftovers are perfect)
1 1/2 c. skim milk
1/4 c. acceptable butter (1/2 stick)
1/2 c. water
4 lg. egg whites

GLAZE:

1/4 c. skim milk

Makes 4 loaves. 12 slices per loaf. 2 slices per serving.

Grease two large baking sheets and one large bowl with vegetable oil spray. Set aside.

In another large bowl, combine whole-wheat and all-purpose flours. In another large bowl, mix together yeast, honey, salt and 1 1/2 cups of combined flour. In a 2-quart saucepan, combine mashed potatoes, milk, butter and water. Heat over medium-high heat until very warm, 120 to 130 degrees, stirring frequently. The butter does not need to melt completely.

With electric mixer at low speed, beat liquid ingredients into dry ingredients. Add egg whites, increase mixer speed to medium and beat 2 minutes, scraping bowl occasionally. Beat in 1 cup flour to make a thick batter; beat 2 minutes longer. Stir in 3 more cups of flour.

Turn the dough onto a well-floured board. Knead in as much of the remaining 2 1/2 cups of flour as necessary to make a soft, but not sticky, dough. Knead the dough for about 10 minutes, or until smooth and elastic. Shape into a ball and place in the greased bowl, turning to coat all sides.

Cover the bowl with a clean towel and set in a warm, draft-free place to rise, about 1 1/2 hours, or until doubled in bulk. Turn the dough onto a lightly floured surface, punch down and knead out the large air bubbles. Divide the dough into four equal pieces. Shape each part into a loaf and place in greased pans. Bake at 350 degrees for 30-35 minutes. Cool on racks, or serve warm.