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Cheesy Potato Bread

 Cheesy Potato Bread
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
32 ServingsPrep: 30 min. + rising Bake: 35 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Cheesy Potato Bread (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 128 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 265 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.