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:

In a mixing bowl put the yeast and warm water and stir together until the yeast is dissolved.
Stir in the milk, potatoes, bacon, butter, eggs and sugar.
Blend in well the onion, caraway seeds, garlic salt and regular salt.
Beat in 3 C of the flour until completely combined and a soft dough forms.
Turn the dough on a lightly floured surface and knead for 8 minutes or until smooth and elastic.
Place the dough in a greased non metallic bowl and turn to coat.
Place in a warm dry place covered for 1 hour or until doubled in size.
Punch down the dough and put on a lightly floured surface.
Separate the dough into 2 equal size pieces.
Place the dough into two greased 2 qt casserole dishes.
Cover and let the dough rise for 45 minutes or until doubled in size.
Bake in a preheated 350 degree oven for 45 minutes or until golden brown.
Remove and cool on wire racks.

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

This bread is tender and moist because of the potatoes. This bread will go fast. Don’t forget the butter and jam to top it off.