Potato Bread with Rosemary and Cheddar Cheese
 
 
Makes 1 loaf
Ingredients
  • 1 small russet potato, cut into 1" pieces
  • 2 sprigs + 1½ teaspoons chopped fresh rosemary, divided
  • 1 tablespoon active dry yeast
  • 5 teaspoons sugar, divided
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 large egg
  • 1 teaspoon salt
  • ½ cup grated sharp cheddar cheese
  • 2½-2¾ cups all-purpose flour
Instructions
  1. Fill a small pot with about 1 cup water. Add the potato pieces and 2 sprigs rosemary, cover and bring to a boil. Then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, about 8 minutes. Drain, reserving ½ cup cooking water; let water cool until lukewarm. When the potatoes are cool enough to handle, remove and discard skins.
  2. In a large bowl, combine the lukewarm cooking water, yeast and ½ teaspoon sugar. Whisk together and let sit until foamy, about 10 minutes.
  3. Meanwhile, in a separate bowl, combine the cooked potato, remaining sugar, butter, olive oil, egg and salt. Mash up potato with a fork and stir mixture until smooth. Then fold in chopped rosemary and cheddar cheese.
  4. Add the potato mixture to the yeast mixture and stir to combine. Then add 2 cups flour and stir to combine. Continue adding flour, ¼ cup at a time, until dough comes together to form a shaggy ball; it should be tacky but not sticky. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, about 1 hour.
  5. After the dough has risen, deflate and gently and quickly shape dough into a ball by taking the ends of the dough and folding them into the middle. Place dough on a baking sheet lined with parchment paper. Lightly dust top of loaf with flour. Cover it (an inverted large bowl works well) and let it rise for 30 minutes.
  6. About 15 minutes before dough has finished rising, preheat oven to 350 degrees.
  7. Slash a square on top of the loaf with a floured knife about ½ inch deep.
  8. Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped. Remove bread from the oven and transfer to a wire rack to cool completely before slicing.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/potato-bread-rosemary-cheddar-cheese/