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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.
  • Total Time
    Prep: 25 min. + rising Bake: 40 min.
  • Makes
    2 loaves (16 slices each)


  • 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


  • 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.
Nutrition Facts
1 slice: 146 calories, 4g fat (2g saturated fat), 22mg cholesterol, 189mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 4g protein.

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