Potato Casserole Bread

Name: Potato Casserole Bread
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

13 ingredients

4 steps

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

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.
2

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.
3

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.
4

Bake at 350° for 40-50 minutes or until golden brown. Remove from baking dishes to wire racks to cool.