Reuben Bread - cooking recipe

Ingredients

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

Preparation

In a
large bowl, sprinkle yeast over warm water;
stir until dissolved.\tBlend
in
potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut.
Gradually add flour to make a stiff dough.
Knead on floured surface until smooth, about 4 minutes. Place in
a greased bowl.
Cover; let rise in a warm place until double
in\tsize.
Punch
down;
shape into loaf. Place in greased loaf pan.
Cover;
let rise about 45 minutes. Bake at 350\u00b0 for 50 to 60 minutes.