Cheddar-Asiago Potato Bread

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Mashed potatoes make an especially tender bread that's great for sandwiches. This recipe makes two loaves. Keep one of yourself, and wrap the other in a pretty kitchen towel secured with a ribbon or raffia.

Ingredients

• 3 cups cubed peeled baking potato (about 1 pound)
• 1 package dry yeast (about 2 1/4 teaspoons )
• 5 1/2 cups all-purpose flour, divided
• 2 teaspoons salt
• 3/4 teaspoons freshly ground black pepper
• 1 cup (4 ounces) shredded extra-sharp Cheddar cheese
• 3/4 cup (3 ounces) grated Asiago cheese
• Cooking spray

Directions

1. Place potato in a saucepan; cover with water.
2. Bring to a boil.
3. Reduce heat; simmer 15 minutes or until tender.
4. Drain in a colander over a bowl, reserving 1 1/4 cups cooking liquid.
5. Cool liquid to 110°.
6. Mash potato with a potato masher to measure 2 cups; set aside.
7. Combine warm cooking liquid and yeast in a large bowl; let stand 5 minutes.
8. Stir in mashed potato.
9. Lightly spoon flour into dry measuring cups; level with a knife.
10. Gradually stir 5 cups flour, salt, and pepper into the potato mixture to form a stiff dough.
11. Turn dough out onto a lightly floured surface.
12. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
13. Gently knead in cheeses.
14. Place dough in a large bowl coated with cooking spray, turning to coat top.
15. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
16. Punch dough down; cover and let rest 5 minutes.
17. Divide dough in half.
18. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 11 x 7-inch rectangle on a floured surface.
19. Roll up each rectangle tightly starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
20. Place rolls, seam sides down, in 2 (8 x 4-inch) loaf pans coated with cooking spray.
21. Cover and let rise 45 minutes or until doubled in size.
22. Preheat oven to 375°.
23. Uncover dough; bake at 375° for 1 hour or until loaves are browned on bottom and sound hallow when tapped.
24. Remove from pans; cool on a wire rack.

Yield: 2 loaves, 12 slices per loaf (serving size: 1 slice)