Brigitte’s Potato Bread (Kartoffelbrot)

1 package of Panni Shredded Potato Pancake mix (Kartoffelpuffer Mix)
1 1/3 lb flour (21.4oz)
3 packets Dr. Oetker Yeast
1 level teaspoon salt
1 cup lukewarm water
2 eggs
Rama Margarine – to grease pans

Prepare package of Shredded Potato Pancakes according to instructions. Add flour, yeast, salt, water & eggs. Let dough rise in a covered bowl for 2 hours (try to place it in a warm area). Pour dough into 2 4" x 8" greased loaf pans. Let the dough rise again until it touches the rim of the pan (for about an hour). Bake at 375 for 50 minutes. Let the bread cool before slicing.