Wednesday, November 9, 2011

Cheesy Potato Bread

3/4 c. water
1/2 c. potato, peeled and chopped
1/3 c. milk
1/3 c. cheddar, shredded
2 tsp. butter
3 c. bread flour
1 Tbsp. sugar
3/4 tsp. onion salt (you can substitute onion powder, but then also use 1/2 tsp. salt)
1/4 tsp. dried chives
1 tsp. active dry yeast
melted butter (optional)

In a small saucepan, combine the water and potato. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until the potato is very tender. Do not drain. Mash potato in the water. Measure potato mixture. If necessary, add water to equal 3/4 c. mixture. Discard any excess potato mixture. Cool slightly.

Add the potato mixture and remaining ingredients in a bowl. Mix together to form a dough (I had to add a bit more water at this step; just enough so that it will form a dough). Knead on a lightly floured surface about 10 minutes. Grease a large bowl, and place the ball of dough into bowl, making sure to grease the sides of the dough. Cover and let rise 40-60 minutes or until the dough has almost doubled in size. Knead again for several minutes, then roll out and shape into a loaf. Place in greased loaf pan; cover and let rise 30 minutes. Bake at 350 for 45 minutes (I checked mine at 40 minutes and it was done). Before you take it out of the pan, spread melted butter on the top of the bread with a pastry brush. Let bread cool a few minutes before removing it from the pan and placing it on a cooling rack.

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