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Cheesy Potato Bread Recipe

Name: Cheesy Potato Bread
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 2
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 all-purpose flour; 2 cups finely shredded peeled potatoes; 1 cup shredded cheddar cheese

Taste of Home

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

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 all-purpose flour

2 cups finely shredded peeled potatoes

1 cup shredded cheddar cheese

Method

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.

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