Grandma's Potato Cheddar Bread
Grandma's Potato Cheddar Bread
Get this quick and easy potato cheddar bread recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
Ingredients
  • Dough:
  • 2 tablespoons warm water (105°F)
  • 1 tablespoon Dry Yeast
  • 2 tablespoons Cornmeal
  • 5 cups Bread Flour
  • 1 tablespoon Salt
  • 2 tablespoons Vegetable Oil
  • Potato Cheddar Filling:
  • 4 large Yukon Gold Potatoes, peeled
  • ¼ cup Unsalted Butter
  • 4 cups coarsely grated Cheddar Cheese
  • Salt and Pepper
  • Melted Butter or Olive Oil
Method
  1. For dough, stir water and yeast and let sit in the bowl of a standup mixer fitted with a dough hook attachment for a minute
  2. Add remaining ingredients and mix on low speed for 3 minutes. Increase speed to medium and knead for 8 more minutes - dough should clean the sides of the bowl but still be a bit sticky on the bottom
  3. Place dough into a large lightly greased bowl and cover with plastic wrap. Let rise in a warm place for an hour
  4. Meanwhile, boil potatoes in salted water until tender and drain. While still warm, mash with butter and stir in cheese. Season to taste and let cool to room temperature
  5. Turn dough out onto a lightly floured surface. With a rolling pin, roll dough into a rectangle 18-inches by 28 inches. Spread potato filling with a spatula evenly on half of the dough, leaving a few inches around the edges
  6. Slide dough onto a parchment-lined baking tray, cover dough with a tea towel and let rise for 30 minutes
  7. Preheat oven to 375°F. Dock the surface of the dough with a fork and bake for 40 minutes, until evenly golden brown. While still warm, brush with melted butter or olive oil
  8. Bread freezes very well

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