Cheey potato bread
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Active dry yeast -- 1/4 oz |
| Each | ||
| 2 | tablespoons | Sugar |
| ½ | cup | Warm water |
| 1 | cup | Milk |
| 5 | tablespoons | Butter or margarine -- |
| Melted & divided | ||
| 1 | tablespoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| 5½ | cup | Flour -- or 6 |
| 2 | cups | Potatoes -- finely shredded |
| 1 | cup | Shredded cheddar cheese |
Directions
In a large mixing bowl, dissolve the yeast and sugar in warm water; let stand until foamy, about 5 min. Add milk, 3 tablespoon butter, salt, cayenne pepper and 2½ cups flour; beat on medium for 2 min.
Stir in potatoes and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic. (dough will feel slightly sticky.) Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until almost doubled, about 1 hr. Punch the dough down. Pat into a ½ inch 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 doubles, about 45 min. Cut an x on top of each loaf; brush with remaining butter. Bake at 400 deg. for 35 to 40 min. or until golden brown.
Remove from pans to cool. Yield: 2 Loaves. (about 40 sliced.) Recipe By : Taste Of Home