Potato Bread

1 package active dry yeast
1 1/2 cups warm water 110 to 115F
2 tablespoons sugar
3 tablespoons margarine, softened
2 eggs
1 cup mashed potatoes, lukewarm
6 to 6 1/2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon salt
fat free milk

Mix yeast and warm water in large bowl; let stand 5 minutes. Mix in sugar, margarine, eggs and mashed potatoes; mix in 5 1/2 cups all purpose flour, whole wheat flour and salt; mix in enough remaining 1 cup all purpose flour to make smooth dough. Knead dough on floured surface until smooth and elastic, about 5 minutes.

Place dough in greased bowl; let rise, covered, in warm place until double in size, 1 to 1 1/2 hours. Punch down dough.

Divide dough into 2 equal pieces; shape into loaves and place in greased 9 x 5 inch loaf pans. Let stand, loosely covered, until double in size, about 45 minutes. Brush tops of loaves with milk.

Bake at 375F until loaves are golden and sound hollow when tapped, about 45 minutes. Remove from pans and cool on wire racks. Makes 2 loaves, 16 servings each loaf.

Nutritional Information per serving:
Calories: 121, Fat: 1.7 g, Cholesterol: 13.4 mg, Sodium: 103 mg, Protein: 3.6 g, Carbohydrate: 22.7 g
Diabetic Exchanges: 1 1/2 Bread, 1/2 Fat