Sauerkraut Bread

1 (1/4 ounce) package dry yeast
3/4 cup warm water (110 to 115 degrees F)
1/2 cup potato flakes
3 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon caraway seed
2 tablespoons vegetable oil
1 (14 ounce) can sauerkraut, drained, and chopped
3 1/2 to 4 cups flour

In large bowl, sprinkle yeast over water. Stir until dissolved. Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut. Gradually add flour to make a stiff dough. Knead on floured surface for 4 minutes. Cover and let rise in warm spot until doubled in size, about 45 minutes to 1 hour.

Punch down and shape into loaf. Place in oiled 9 x 5-inch baking pan. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour.

Preheat oven to 350 degrees F.

Bake for 50 to 60 minutes or until deep golden brown.

Makes 1 loaf.