• Position rack in the center of the oven and heat to 375º F.
• Grease the inside of an 8″ cast iron skillet or baking dish and set aside.
• Mix together the mashed and grated potatoes.
• Add in egg and egg white, oil, and milk until well combined.
• In another mixing bowl stir together, green onion, caraway seed, flours, and salt.
• Stir dry ingredients into wet ingredients and mix well (dough will be shaggy and a bit sticky).
• Turn dough out onto a lightly floured board and knead 7 to 8 times until a soft ball forms.
• Place dough in the center of the prepared pan and gently pat to cover the entire pan evenly.
• Using a sharp knife cut an “X” into the top about ½” deep.
• Bake for 45 to 55 minutes or until top is nicely browned and bread sounds hollow when tapped.
• Remove from oven and let stand for 5 minutes before removing bread from the pan.
• Place bread on a wire rack to cool.
• Allow bread to rest for an hour before slicing to avoid crumbling.

• Place the yeast in a small mixing bowl or ramekin. Add the warm water and allow the yeast to bloom for about 5 minutes.
• In a large mixing bowl add the flour, milk, sugar, and salt. Stir to combine.
• Add yeast and mix until a sticky dough ball forms.
• Turn dough out onto a lightly floured board. Knead dough only long enough for it to become smooth and elastic, 4 to 5 minutes, adding only enough flour to prevent sticking.
• Place dough in a lightly greased bowl and cover with a tea towel or plastic wrap. Place bowl in a warm location (75ºF to 85ºF) and allow to rise until doubled in size, about one hour.
• Position rack in the center of the oven and heat to 375ºF.
• While oven is heating, punch down dough and form into 8 equal sized balls.
• Place dough balls on a greased pie dish or cake pan.
• Cover and allow to rise again until doubled in size, about 30 minutes.
• Bake for 20 minutes.
• While rolls are baking, melt butter with garlic and herbs.
• At the end of 20 minutes, brush the top of the rolls with the garlic butter mixture.
• Return to the oven for another 5 minutes.
• Remove rolls from pan and place on a wire rack to cool.

Bread Dough

• Place 1 ¾ cups warm water (120°-130° F) in mixing bowl. Sprinkle yeast on top and allow to activate for about 10 minutes.
• Put the Salt and 2 cups of flour into food processor and pulse to mix (5 – 6 times).
• Pour in yeast and water mixture and pulse another 5 – 6 times.
• Add olive oil.
• Add remaining flour 1 cup at a time pulsing to mix, scrape the sides of the bowl and continue to pulse until well mixed.
• Turn dough out on to a lightly floured surface and knead until smooth and elastic.
• Place dough in an oiled bowl and turn to coat all sides. Cover with a tea towel and place in a warm location to rise until doubled in size, about 45 minutes to an hour.

Filling

• Mix all ingredients together in a small bowl and set aside

Form the Braid

• Punch down dough and divide into 3 equal balls.
• On a light floured surface roll out the dough one ball at a time to about a 12″ x 14″ rectangle. Lightly brush the dough with melted butter.
• Evenly sprinkle with a third of the spice rub, bacon, and cheese. Roll up and pinch the seam shut. Repeat with the other two balls of dough, to form three ropes.
• Brush the sides and tops of the ropes with butter, and sprinkle with more of the spice rub. Pinch the ends of the three ropes together, and braid to create one loaf.
• Transfer into a large lightly greased loaf pan.
• Top with diced jalapeno’s if desired.
• Cover pan with a tea towel and allow bread to rise again for another 45 – 60 minutes.
• Heat oven to 375°F.
• When bread has completed its final rise, place in the oven for 50 to 55 minutes or until top is golden and loaf sounds hallow when lightly tapped.
• Allow bread to cool in the pan before removing.
• Place on a wire rack to completely cool and develop.

Serve

• Enjoy as a side to any dinner. Bread also makes an unforgettable sandwich.

• Heat oven to 375°F.
• Prepare a 7″ x 3″ loaf pan with cooking spray.
• In a large mixing bowl sift together all dry ingredients.
• Create a well in the center of the flour mixture, open the beer and pour. Mix the beer into the flour to create a thick batter. Stir only enough to make sure all of the flour is moistened. Over mixing will create a tough bread.
• Spread dough into the prepared pan, and pour the melted butter over the top.
• Bake in the oven for 50 – 60 minutes or until a toothpick comes out clean and the top has formed a golden crust.
• Remove from the oven, and allow bread to stand in the pan for 5 minutes before removing to a wire rack to cool.

• Position the rack in lower portion of your oven and heat to 450°F.
• Generously grease a 6-cup popover pan with a tablespoon of butter and set aside.
• Place all ingredients in a food processor.
• When the oven is up to temperature, slide the empty popover tin in the oven for 5 minutes. While the pan is heating, process the ingredients for 30 seconds, just long enough to make a smooth batter. Do not over-process.
• Transfer the batter into a measuring cup or something that will be easy to pour from. Remove the heated tin from the oven and divide the batter equally between the six cups, filling them about half to two-thirds full.
• Place the pan in the oven and bake for 15 minutes. Lower the temperature of the oven to 350°F and bake for another 25 minutes. Keep the door closed during the baking.
• Remove the popovers to a cooling rack and using a sharp knife pierce the top of each to create a steam vent.

Serve

• Serve warm with fresh butter and some Strawberry Jam.