Cheese and Potato Bread Recipe

1.  Prepare the Potato: Peel and chop the potato into chunks. Boil it in salted water until tender (about 10-12 minutes). Drain and mash it until smooth. Let it cool down to room temperature.

2. Activate the Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5-10 minutes until the yeast is frothy and bubbly.

3. Mix the Dry Ingredients: In a large bowl, combine the flour, salt, and black pepper (if using). Stir to distribute the dry ingredients evenly.

4. Combine Wet Ingredients: In another bowl, whisk together the mashed potato, egg, olive oil (or melted butter), and the yeast mixture.

5. Make the Dough: Gradually add the wet ingredients to the dry ingredients, stirring to combine. Once the dough begins to come together, knead it on a floured surface for about 8-10 minutes until it’s soft and elastic. If the dough is too sticky, sprinkle in a little more flour. If it’s too dry, add a splash of warm milk.

6. Add the Cheese: Once the dough is smooth, gently fold in the shredded cheese and herbs (if using). Knead it just a few more times to evenly distribute the cheese.

7. First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise for about 1 to 1.5 hours, or until it doubles in size.

8. Shape the Dough: Once the dough has risen, punch it down gently to release the air, then shape it into a loaf or divide it into rolls. Place it into a greased loaf pan or on a baking sheet.

9. Second Rise: Let the dough rise for another 30 minutes, covered with a towel, while you preheat the oven to 375°F (190°C). If you like a golden crust, brush the top with a little olive oil or melted butter before baking.

10. Bake: Bake the bread for 30-35 minutes (for a loaf) or 20-25 minutes (for rolls). The bread should be golden brown and sound hollow when tapped on the bottom. You can also insert a toothpick into the center—it should come out clean when done.

11. Cool and Serve: Let the bread cool for about 10 minutes before slicing. It’s best served warm so the cheese remains gooey and the potato keeps it moist.

Optional Additions:

• Garlic: Add some minced garlic to the dough for a savory twist.

• Different Cheeses: Experiment with adding a bit of cream cheese, goat cheese, or Gruyère for variety in flavor.

• Toppings: Top the bread with a sprinkle of Parmesan before baking to get a cheesy, crispy crust.

Serving Suggestions:

This cheese and potato bread goes well with soups, salads, or just as an appetizer with some olive oil and balsamic vinegar for dipping. It’s also great as a snack with a cold drink, or toasted for breakfast with butter.

Are you a fan of mixing different kinds of cheese, or do you prefer sticking to one for a classic flavor?