5 1/2 to 6 c. enriched flour
2 pkg. dry yeast
1 c. milk
3/4 c. water
1 c. sweet potato, cooked and mashed
2 tbsp. oil
2 tbsp. sugar
1 tbsp. salt
Oil

Sift together 2 cups flour with dry yeast. Heat milk, water, sweet potatoes, oil, sugar and salt until very warm (120 to 130 degrees). Pour liquid all at once into flour and yeast mixture. Beat at medium speed of electric mixer until smooth, about 2 minutes or 300 strokes by hand. Stir in enough additional flour to make moderately stiff dough. Turn onto lightly floured surface and knead until smooth and satiny, about 8-10 minutes.

Shape into ball. Cover with bowl and let rest 30 minutes. Divide dough in half and roll out into two 7x14 inch rectangles. Roll up jelly roll fashion, beginning with the narrow side, pressing dough into roll at each turn. Press ends to seal and fold under loaf.

Place in two greased 4 1/2 x 8 1/2 inch loaf pans, brush with oil. Place in warm place until doubled, about 45 minutes. Bake in preheated 400 degrees oven for 35-40 minutes. If bread is browned before baking time is up, cover with foil tent. Remove immediately from pans. Cool on wire rack. Makes 2 loaves.