Potato Casserole Bread Recipe

By dette

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

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

Preparation

Step 1

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).


Nutritional 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.