Cheey potato bread

40 servings

Ingredients

Quantity Ingredient
2 packs Active dry yeast -- 1/4 oz
Each
2 tablespoons Sugar
½ cup Warm water
1 cup Milk
5 tablespoons Butter or margarine --
Melted & divided
1 tablespoon Salt
⅛ teaspoon Cayenne pepper
5½ cup Flour -- or 6
2 cups Potatoes -- finely shredded
1 cup Shredded cheddar cheese

Directions

In a large mixing bowl, dissolve the yeast and sugar in warm water; let stand until foamy, about 5 min. Add milk, 3 tablespoon butter, salt, cayenne pepper and 2½ cups flour; beat on medium for 2 min.

Stir in potatoes and enough remaining flour to form a soft dough.

Turn onto a floured board; knead until smooth and elastic. (dough will feel slightly sticky.) Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until almost doubled, about 1 hr. Punch the dough down. Pat into a ½ inch 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 doubles, about 45 min. Cut an x on top of each loaf; brush with remaining butter. Bake at 400 deg. for 35 to 40 min. or until golden brown.

Remove from pans to cool. Yield: 2 Loaves. (about 40 sliced.) Recipe By : Taste Of Home

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