Reuben Bread

• 1 pkg. active dry yeast
• 3/4 c. warm water
• 1/2 c. instant mashed potato flakes
• 3 Tbsp. brown sugar
• 1 tsp. salt
• 1/2 tsp. caraway seed
• 2 Tbsp. cooking oil
• 1 (8 oz.) can or 1 c. drained, chopped sauerkraut
• 3 1/2 c. flour

1. In a
2. large bowl, sprinkle yeast over warm water;
3. stir until dissolved.tlend
4. in
5. potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut.
6. Gradually add flour to make a stiff dough.
7. Knead on floured surface until smooth, about 4 minutes. Place in
8. a greased bowl.
9. Cover; let rise in a warm place until double
10. intize.
11. Punch
12. down;
13. shape into loaf. Place in greased loaf pan.
14. Cover;
15. let rise about 45 minutes. Bake at 350u0b0 for 50 to 60 minutes.

active dry yeast, warm water, instant mashed potato, brown sugar, salt, caraway seed, cooking oil, sauerkraut, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699095 (may not work)