Robin DuPree Recipe

Cheese and Potato Bread

By Robin DuPree robdupree


Recipe Rating:
 1 Rating
Prep Time:

Robin's Story

This was a very easy and tasty bread to make that I got from my cookbook called, "Potatoes" too. I love the rosemary and Swiss cheese combination in this recipe..

Ingredients

1 c
diced mealy potatoes
2
7 g active dry yeast
5 c
white bread flour
2 c
vegetable bouillon
2
garlic cloves, crushed
2 Tbsp
chopped rosemary
1/4 c
gragted swiss cheese
1 Tbsp
vegetable oil
1 Tbsp
salt

Directions Step-By-Step

1
Light grease and flour a baking sheet. Cook the potatoes in a pan of boiling water for 10 minutes, or umtil soft. Drain and mash.
2
Transfer the mashed potatloes to a large mixing bowl. Stir in the yeast, flour, and bouillon, and mix to forn a smooth dough. Add garlic, rosemary, and 3/4 of the cheese and knead the dough for 5 minutes. Make a hollow in the dough, then pour in the oil, add the salt, and knead the dough again.
3
Cover the dough and leave it to rise in a warm place for 1 1/12 hours, or until doubled in size.
4
Knead the dough again, and divide it into 3 equal portions. Roll each portion into a sausage about 14 inches/35 cm long.
5
Press one end of the braids together, then carefully braid the dough, without breaking it, and fold the remaining ends, under, sealing them firmly.
6
Pllace the braid on the baking sheet, cover and leave to rise for 30 minutes.
7
Sprinkle the remaining cheese over the top of the loaf. Cook in a preheated oven for 40 minutes of until the bottom of the loaf sounds hollow at 375F/190C.

About this Recipe



  • Comments

  • 1-5 of 13
  • user
    Claudia McClaran cjmcclaran - Aug 7, 2012
    Hi Robin, this sounds like it would be good bread, but I think something went wrong with your ingredient list. It calls for 5 cups of vegetable bouillon and does not have flour on the list. It also only calls for only 1/4 cup cheese, but that doesn't seem to be enough to add to the dough and then sprinkle on top too. Please check on it, I would like to make it. Thanks.
  • user
    Robin DuPree robdupree - Aug 7, 2012
    Thanks for letting me know....
  • user
    Robin DuPree robdupree - Aug 7, 2012
    Corrected...
  • user
    Anne Heppding Annie721 - Aug 7, 2012
    Robin, I am on a gluten free diet so I will use rice flour instead of flour. I just need to know how much flour to use. You never mentioned flour in the ingredients.
  • user
    Robin DuPree robdupree - Aug 7, 2012
    I just corrected the recipe, however, it takes about 15 minutes for the corrections to show...It calls for 5 cups of bread flour and 2 cups of vegetable bouillon...