Cheese and Potato Bread

Recipe Rating:
 1 Rating
Prep Time:

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

The Cook

Robin DuPree Recipe
x1
Cooked to Perfection
Coldspring, TX (pop. 853)
robdupree
Member Since Mar 2010
Robin's notes for this recipe:
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..
Make it Your Way...

Personalize This

Directions

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.
Comments

1-5 of 13 comments

Showing OLDEST First
(Switch to Newest First)
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...

footer
Gift Membership