POTATO CASSEROLE BREAD

Potato Casserole Bread image

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

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

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

Steps:

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 : Calories 146 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 189mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.