What You Need:

 

2 (1/4 oz.) pkgs. active dry yeast

1/2 C of warm water (115 degrees)

1 (12 oz.) can evaporated milk

2 C mashed potatoes with no butter or milk added

8 bacon strips, cooked and crumbled

1/4 C of butter, room temperature

2 eggs

3 T of sugar

2 T of dried minced onion

1 T caraway seeds

1 t of garlic salt

1 t regular salt

3 C of all purpose flour

 

How to Make It:

 

Place the yeast into a bowl with the warm water and stir until the yeast dissolves.

Add the milk, potatoes, bacon, butter, eggs and sugar and stir to combine.

Stir in the onion, caraway seeds, garlic salt and regular salt and blend well.

Add 3 C of the flour and beat until completely combined and a soft dough forms.

Lightly flour a surface the turn the dough out onto the flour.

Knead the dough for 8 minutes or until smooth and elastic.

Grease a non metallic bowl and place the dough into the bowl turning to coat.

Cover and place in a warm dry place for 1 hour or until the dough has doubled.

Punch the dough down and turn out onto a lightly flour surface.

Divide the dough into two equal sized portions.

Grease two round 2 qt. casserole dishes and place the dough into the dishes. 

Cover and let rise in a warm dry place for 45 minutes or until doubled in size.

Preset the oven to 350 degrees allowing the oven to preheat.

Bake 45 minutes or until the top of the bread is golden brown. 

Cool on wire racks before slicing.

 

Makes 2 loaves

 

Preparation Time:  approximately 20 minutes

Rising Time:  approximately 1 hour 40 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 2 hours 45 minutes

 

It’s the potatoes that make this bread tender and moist.  Be sure to place plenty of butter on the buffet as this bread will go fast.