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
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min. YIELD:32 servings
- 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 all-purpose flour
- 2 cups finely shredded peeled potatoes
- 1 cup (4 ounces) shredded cheddar cheese
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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.
© 2014 RDA Enthusiast Brands, LLC