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Cheesy Potato Bread |
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Serves: 16 Print this RecipeTwo crusty golden-brown loaves with terrific flavor and texture are what you'll get when you try this recipe. Potatoes and cheese make an unusual but delicious combination for a yeast bread. My family loves it served with soup or stew on cold days. Deb Amrine Grand Haven, Michigan 2 (1/4-ounce) packages active dry yeast 2 tablespoons sugar 1/2 cup warm water (110° to 115°) 1 cup half and half cream 5 tablespoons butter or margarine, melted, divided 1 tablespoon salt 1/8 teaspoon cayenne pepper 5-1/2 to 6 cups all-purpose flour 2 cups finely shredded peeled potatoes 1 cup (4 ounces) shredded cheddar cheese In a large mixing bowl, dissolve the yeast and sugar in warm water; let stand until foamy, about 5 minutes. Add cream, 3 tablespoons butter, salt, cayenne pepper and 2-1/2 cups flour; beat on medium for 2 minutes. Stir in potatoes and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. (Dough will feel slightly sticky.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until almost doubled, about 1 hour. Punch dough down. Pat into a 1/2-in.-thick rectangle. Sprinkle cheese evenly over dough. Fold dough over the cheese and knead into dough. Shape into two round loaves; place in greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes. Cut an X on top of each loaf; brush with remaining butter. Bake at 400° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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