Cheese Potato Bread

Boil the peeled and cubed potatoes in salted water for about 10-15 minutes, or until fork-tender. Drain and mash them, then set aside to cool slightly.

Activate the Yeast:
In a small bowl, combine the warm milk (about 110°F), sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes foamy.

Make the Dough:
In a large mixing bowl, combine the flour and salt. Add the mashed potatoes, melted butter, and yeast mixture to the flour. Stir until the dough starts to come together, then knead for about 8-10 minutes until smooth and elastic.

First Rise:
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

Shape and Add Cheese:
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Fold in the shredded cheese, and knead gently until the cheese is evenly distributed throughout the dough.

Second Rise:
Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let it rise for another 30-45 minutes, or until the dough has risen above the top of the pan.

Egg Wash:
Preheat the oven to 375°F (190°C). Before baking, brush the top of the dough with a beaten egg to give it a golden, shiny finish.

Bake:
Bake the bread for about 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

Cool and Serve:
Allow the bread to cool on a wire rack for at least 10 minutes before slicing. Enjoy warm or at room temperature with butter, or serve alongside your favorite meal.

Serving and Storage Tips