Cheese And Potato Bread Food

CHEESE POTATO BREAD RECIPE

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

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.

CHEESE AND POTATO BREAD

Steps:

• 1. Light grease and flour a baking sheet. Cook the potatoes in a pan of boiling water for 10 minutes, or umtil soft. Drain and mash.
• 2. Transfer the mashed potatloes to a large mixing bowl. Stir in the yeast, flour, and bouillon, and mix to forn a smooth dough. Add garlic, rosemary, and 3/4 of the cheese and knead the dough for 5 minutes. Make a hollow in the dough, then pour in the oil, add the salt, and knead the dough again.
• 3. Cover the dough and leave it to rise in a warm place for 1 1/12 hours, or until doubled in size.
• 4. Knead the dough again, and divide it into 3 equal portions. Roll each portion into a sausage about 14 inches/35 cm long.
• 5. Press one end of the braids together, then carefully braid the dough, without breaking it, and fold the remaining ends, under, sealing them firmly.
• 6. Pllace the braid on the baking sheet, cover and leave to rise for 30 minutes.
• 7. Sprinkle the remaining cheese over the top of the loaf. Cook in a preheated oven for 40 minutes of until the bottom of the loaf sounds hollow at 375F/190C.

CHEESY POTATO BREAD

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.