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| 3/4 Tasse | water |
| 3 Tasse | white bread flour |
| 1 1/2 Esslöffel | milk dried |
| 1 1/2 Esslöffel | sugar |
| 1 1/2 Teelöffel | salt |
| 1/2 Tasse | sour cream |
| 2 1/2 Esslöffel | Potato flakes |
| 3 Esslöffel | Bacon bits |
| 3 Esslöffel | Chives |
| 3 Teelöffel | Yeast (active dry) |
| 1/2 Tasse | water |
| 2 Tasse | white bread flour |
| 1 Esslöffel | milk dried |
| 1 Esslöffel | sugar |
| 1 Teelöffel | salt |
| 1/4 Tasse | sour cream |
| 1 1/2 Esslöffel | Potato flakes |
| 1 1/2 Esslöffel | Bacon bits |
| 1 1/2 Esslöffel | Chives |
| 2 Teelöffel | Yeast (active dry) |
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If you are a meat and potatoes kind of person, this is the bread for you. Just add butter, and you have a potato loaf with all the trimmings! The velvety texture and rich flavor make this bread a wonderful companion to roasts, and a natural for meatloaf sandwiches. Served warm, it turns a bowl of vegetable beef soup into a memorable meal. Cheese may be added to the bread dough with other ingredients, if desired.
Per serving: 160 calories; 13% protein; 4.79mg cholesterol; 72% carbohydrates; 285mg. Sodium; 15% fat. (Based on 8 servings per regular loaf and 12 servings per large loaf).
_Success Hints_
o This dough will be very dry. Resist the urge to add water. O For best flavor, use real bacon bits. O For a taste treat, top with our Jezebel Jam. O This recipe can be baked with the regular or rapid bake cycles.
Opal Luna Saturnyne #22 @10000 from _Electric Bread_ Innovative Cooking Enterprises Isbn 0-9629831-3-6 pg 142
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