This sensational bread is even
better toasted the next day. The shredded cheese blends into the dough, but the diced pieces
create yummy pockets of melted cheese. Because some of the cheese is kneaded into the dough, this not ideal for bread machine preparation.
Yields 1 loaf
2 cups (1-inch) cubed peeled baking
1 tablespoon olive oil
potatoes (about ¾ pound)
1½ teaspoons salt
1 package dry yeast
1 teaspoon dry mustard
1 teaspoon sugar
¼ teaspoon ground red pepper
3½ cups bread flour, divided
Cooking spray
¾ cup (3 ounces) shredded sharp cheddar
½ cup (2 ounces) diced sharp cheddar
cheese
cheese
Cook potatoes in boiling water 10 minutes. Drain potatoes in a colander over a bowl, reserving 1 cup cooking liquid. Mash potatoes with a fork until smooth. Cool cooking liquid to 110 degrees. Dissolve yeast and sugar in cooled cooking liquid in a large bowl; let stand five minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2½ cups flour, mashed potato, shredded cheese, oil, salt, mustard and pepper to yeast mixture; stir until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic; add ½ cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; sprinkle with diced cheese. Knead dough until cheese is well blended, and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, pressing firmly to eliminate air pockets and pinch seam and ends to seal. Place roll, seam-side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 40 minutes or until doubled in size. Uncover dough. Bake at 375 degrees for 55 minutes or until loaf is browned on top and sounds hollow when tapped. Remove from pan; cool on a wire rack.
NUTRITION FACTS
Calories:
175 (23% from fat)
Fat:
4.4 g(sat 2.1 g, mono 1.5 g, poly .4 g)
Protein:
6.4 g
Carb:
26.9 g
Fiber:
0.5 g
Chol:
9 mg
Iron:
1.5 mg
Sodium:
203 mg
Calc:
70 mg
This recipe is from Cooking Light Annual Recipes 2000.
