Potato Casserole Bread Recipe

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 can (12 ounces) evaporated milk
• 2 cups mashed potatoes (without added milk and butter)
• 8 bacon strips, cooked and crumbled
• 1/4 cup butter, softened
• 2 eggs
• 3 tablespoons sugar
• 2 tablespoons dried minced onion
• 1 tablespoon caraway seeds
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 6-1/4 to 6-3/4 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, potatoes, bacon, butter, eggs, sugar, onion, caraway seeds, garlic salt, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf. Place in two greased 2-qt. round baking dishes with straight sides. Cover and let rise in a warm place until doubled, about 40 minutes.
• Bake at 350° for 40-50 minutes or until golden brown. Remove from baking dishes to wire racks to cool. Yield: 2 loaves (16 slices each).

Potato Casserole Bread published in Best of Country Breads , p61