2 1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon wet yeast
2 1/2 cups milk
1 cup crushed hashbrown potatoes
1 cup chopped, peeled sweet onions
2 cups dried bread cubes
In a large bowl, combine all of the flour, baking powder, and wet yeast. In a separate bowl, combine milk and crushed potatoes; stir together until smooth. Whisk in the bread cubes, the reserved bread cubes and 2 cups of pumpkin. Juice mixture from both bowls, then stir into dough. Cover bowl with a damp cloth, and knead 2 minutes at a time until dough and dough are just all kneaded together.
After a few minutes, place a piece of cookie sheet between two sheets waxed paper or plastic wrap, and place the dough on the prepared cookie sheet. Brush with hot oil, and let rest on waxed paper for 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Knead dough just before serving.
I waited 2 hours and rinsed and drained the PB&J before dumping everything in the fridge. It turned out beautifully.
⭐ ⭐ ⭐ ⭐