Sweet Potato Bread

• 2 packages dry yeast
• 1/2 cup warm water (105u0b0 to 115u0b0)
• 7 cups all-purpose flour
• 1 1/2 tablespoons firmly packed brown sugar
• 1 tablespoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 1 cup warm water (105u0b0 to 115u0b0), divided
• 2 cups cooked, mashed sweet potatoes
• 2 tablespoons butter, melted

1. Dissolve yeast in 1/2 cup warm water in large mixing bowl, and set aside.
2. Combine flour, brown sugar, salt, and spices. Add 1/2 cup flour mixture to yeast mixture, stirring well. Gradually add an additional 1/2 cup flour mixture and 1/4 cup warm water to yeast mixture; stir well. Repeat procedure with warm water and 5 cups flour mixture, reserving remaining flour mixture. Stir in sweet potatoes and butter (dough will be sticky.)
3. Turn dough out onto a lightly floured surface; knead, adding reserved 1 cup flour mixture, 1 tablespoon at a time. Knead for 10 to 15 minutes or until dough is smooth and elastic.
4. Place dough in a greased bowl, turning to grease top. Cover, and let rise in a warm place (85u0b0), free from drafts, for 1 hour or until doubled in bulk.
5. Punch dough down, and divide in half; shape each into a loaf. Place in two well-greased 9- x 5- x 3-inch loaf pans. Cover, and let rise in a warm place (85u0b0), free from drafts, for 30 minutes or until doubled in bulk. Bake at 425u0b0 for 30 minutes or until loaves sound hollow when tapped.

yeast, warm water, flour, brown sugar, salt, ground cinnamon, ground nutmeg, white pepper, warm water, potatoes, butter

Taken from www.myrecipes.com/recipe/sweet-potato-bread (may not work)