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About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Tuesday, June 1, 2010

Potato Cheddar Cheese Bread - Recipe

Good morning,

Here is one more of my bread recipes with images that I brought with me on my computer to work on while away from home for a few weeks.   I also have a recipe for sourdough pancakes coming soon.  Eventually, I will get all of these together in book form for my children, grandchildren, and anyone else who cares about them.  :)

Today you'll find below a recipe for Potato Cheddar Cheese Bread made with sourdough culture.  As always, if you don't have sourdough culture, I've listed the substitute for it in the ingredients and directions below.

What makes this one so good is the cheese that melts into the bread as it is baking.


Potato Cheddar Cheese Bread - Recipe


1 cup sourdough culture (If you don't have sourdough culture, substitute 1/2 cup water, 1/2/ cup flour, 1/2 t dry yeast in addition to the ingredients listed below.)

1 egg

2 T vegetable oil

2 t salt

2 T sugar

1 cup cheddar cheese cut in small cubes

1 cup mashed potatoes (warm, not hot)

1 cup warm water

3 cups bread flour

2 rounded t dry yeast

Place all ingredients in large capacity bread machine in order given. Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle finished, remove from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth. This batch required about 1 hour for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

Spray pans with vegetable oil.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

Shape dough into portions to fit in the pans you are using and place in warm place again for the second rise.

When it is finished rising the second time, bake at 350 F for 35 mins if using small pans similar to those in the images. If using 2 standard loaf pans, bake at 350 F for 45 mins.

Remove from oven, turn out to cooling racks immediately.

Click here for more of my bread recipes.



~*~ saskia ~*~ said...

O.K. I must try your recipe one fine day. The bread looks very delicious, Lois. Enjoy do enjoy to the last crumb!
Wishing you a happy Tuesday. xx

Diane at Crafty Passions said...

I can smell it from here .. yummo!! I will for certain give this a try!
I use to make bread all the time when my kids were little and its my son who is the bread baker now!

Montanagirl said...

Hi there - I see you've been visiting my blog often (thank you for all your encouraging comments)...so I thought I'd pop in and check out yours! It's very nice. I think I'd love the Cheddar Cheese bread. My husband hates cheese, but I have always loved it. I had an enjoyable visit at your blog.

Olive Knitting said...

yum! If I can't get cheddar, is there a viable substitute?

Lois Evensen said...

Hi everyone,

Yes, this one does smell and taste terrific.

Lynn, any cheese that is about the same consistency as cheddar and has a little tang would work well in this recipe. Whatever other cheese you use, just watch the consistency during that first mix/knead cycle and add a little more flour or water as needed so it looks like the pictures. Then it should be just fine.

Thank you, everyone, for stopping by. I really enjoy your blogs, too.

Very best,

ImplausibleYarn said...

That looks amazing! Combining two of my favorite things bread and cheese!