Cheesy Potato Bread Recipe
Two 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 packages (1/4 ounce each) active dry yeast
- 2 tablespoons sugar
- 1/2 cup warm water (110° to 115°)
- 1 cup half-and-half cream
- 5 tablespoons butter, melted, divided
- 1 tablespoon salt
- 1/8 teaspoon cayenne pepper
- 5-1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
- 2 cups finely shredded peeled potatoes
- 1 cup (4 ounces) shredded cheddar cheese
- In a large 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 the 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. Yield: 2 loaves.
Originally published as Cheesy Potato Bread in Taste of Home February/March 1995, p39
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