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..


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

Directions Step-By-Step

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.
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.
Cover the dough and leave it to rise in a warm place for 1 1/12 hours, or until doubled in size.
Knead the dough again, and divide it into 3 equal portions. Roll each portion into a sausage about 14 inches/35 cm long.
Press one end of the braids together, then carefully braid the dough, without breaking it, and fold the remaining ends, under, sealing them firmly.
Pllace the braid on the baking sheet, cover and leave to rise for 30 minutes.
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
  • 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...