Cheese And Potato Bread Recipes

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CHEESY POTATO BREAD



Cheesy Potato Bread image

Two crusty golden-brown loaves with terrific flavor and texture are what you'll get when you try this recipe. Potatoes and cheese make an unusual but delicious combination for a yeast bread. My family loves it served with soup or stew on cold days. -Deb Amrine, Grand Haven, Michigan

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
2 tablespoons sugar
1/2 cup warm water (110° to 115°)
1 cup half-and-half cream
5 tablespoons butter, melted, divided
1 tablespoon salt
1/8 teaspoon cayenne pepper
5-1/2 to 6 cups all-purpose flour
2 cups finely shredded peeled potatoes
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, dissolve the yeast and sugar in warm water; let stand until foamy, about 5 minutes. Add cream, 3 tablespoons butter, salt, cayenne pepper and 2-1/2 cups flour; beat on medium for 2 minutes. Stir in potatoes and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. (Dough will feel slightly sticky.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until almost doubled, about 1 hour. , Punch the dough down. Pat into a 1/2-in.-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 doubled, about 45 minutes. , Cut an X on top of each loaf; brush with remaining butter. Bake at 400° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 128 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 265mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CHEESE POTATO BREAD RECIPE



Cheese Potato Bread Recipe image

This cheese potato bread is the ultimate comfort food. It's cheesy, garlicy, delicious and very easy to make. This potato stuffed bread doesn't require oven, no yeast and no eggs in the dough. This cheesy potato bread is baked in the frying pan.

Provided by TheCookingFoodie

Categories     Bread Recipes     Side Dishes

Yield 6

Number Of Ingredients 9

1¼ cups (160g) Flour
1 tablespoon (15g) Butter
1/2 cup (120ml) Milk
1/2 teaspoon Salt
1 Potato, large
2 tablespoons Mayonnaise
2oz (60g) Mozzarella cheese, shredded
1 tablespoon Parsley, chopped (optional)
1 garlic clove, crushed (optional)

Steps:

  • Make the dough: in a large bowl, mix flour and salt, add milk and butter, mix until dough is formed. Knead until smooth. Cover with a plastic wrap and refrigerate for 1 hour.Make the filling: peel the potato and boil until fork tender.Place boiled potato in a large bowl and mash until smooth. Add salt, parsley, garlic and mayonnaise. Mix until combined and smooth.Take the dough out of the fridge and roll into a 22cm (9-inch) circle.Spread potato filling in the center of the rolled dough and sprinkle shredded cheese on top.Fold the edges of the dough over the filling as sown in the video. Pinch the dough to seal it.Using a rolling pin, roll the dough gently.Melt one tablespoon of butter in a large pan, place the bread in the pan and cook until golden, flip and cook until golden on the second side.Remove from heat and serve.

CHEESE, ROSEMARY & POTATO LOAF



Cheese, rosemary & potato loaf image

Making a big savoury scone loaf is a quick and tasty alternative to making bread with yeast

Provided by Jane Hornby

Categories     Lunch, Side dish, Snack

Time 55m

Yield Makes 8

Number Of Ingredients 12

2 tbsp olive oil
2 garlic cloves , thinly sliced
350g self-raising flour , plus more for dusting
¼ tsp salt
1 tsp baking powder
85g cold butter , cut into cubes
150g pot natural full-fat yogurt
4 tbsp full-fat milk
250g cooked new potato , sliced
1 tsp chopped rosemary , plus extra small sprigs
50g parmesan (or vegetarian alternative), grated
85g gruyère , half diced, half grated

Steps:

  • Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
  • Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
  • Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
  • Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.

Nutrition Facts : Calories 379 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium

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