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Potato Casserole Bread

This bread features delicious russet potatoes produced in our state. We often enjoy one loaf right away and freeze the other to have later.

32 ServingsPrep: 25 min. + rising Bake: 40 min.

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

2 of 2

Potato Casserole Bread (continued)

Directions (continued)

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).

Nutrition Facts: 1 serving (1 piece) equals 146 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 189 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.