Sweet Potato Bread

2 pkg. dry yeast

 1/4 C. warm water

 1 C. milk

 1/4 C. sugar

1 1/2 t. salt

1/2 C. butter

1 1/2 C. mashed, cooked, cold sweet potatoes

1 t. cinnamon

1/3 t. freshly grated nutmeg

4 1/2 C. all-purpose flour

1 C. rolled, uncooked oats

1 egg beaten with 2 T. milk, for glaze

Dissolve the dry yeast in the warm water. Heat the milk with the sugar and salt, stirring until dissolved. Remove from heat and let cool to room temperature.

Cream the butter and the sweet potatoes well. Add the dissolved yeast, the milk mixture, and then all dry ingredients. Beat very well, then turn out onto a floured surface. Knead vigorously until satiny, about 10 minutes.

Place the dough in a bowl, cover, and let rise in a warm place until doubled, about 1 hour. Punch down and divide into 2 equal portions. To braid the bread, divide 1 portion into 3 parts. Roll each part out to form a rope. Place side by side on an ungreased sheet. Braid by alternately bringing the left rope over the middle one, then the right. Repeat until the braid is formed. Tuck the ends under. Cover loosely and let rise 1 hour, or until doubled.

Bake in a preheated 400°F. oven for about 20 minutes, then brush with glaze and continue baking 15 minutes more, for a total of 35 minutes. The loaves should be a deep, honeyed brown.