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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 32 |
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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 king arthur unbleached 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. Yield: 2 loaves (16 slices each).
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