Swiss Cheese Potato Bread

SWISS CHEESE POTATO BREAD

1 Preparation Time :

Categories : Breads Yea Cheese Robin's col

Amount Measure Ingredient -- Preparation Method -- -- --

3 c Bread or all-purpose flour

1 pk Dry yeast

1 t Sugar

1 t Salt

1/4 c Instant potato flakes

1 1/2 c Hot water --

120-130 degrees

1/2 Butter or margarine -- melted

2 Eggs

4 oz Swiss cheese -- coarsely grate

Recipe by: Bernard Clayton - The Complete Book of Breads - Page 337

Equipment: One 8 tube pan (angel food, bundt, or guegelhupf), greased or Teflon; 1 baking sheet.

By Hand or Mixer: Measure 1 1/2 cups flour into a large mixing or mixer

bowl and stir in the yeast, sugar, salt, potato flakes, and hot water.

30 strong strokes, or for 1 minute in the mixer. Add the

melted butter or margarine, eggs, and Swiss cheese. Beat by hand 100

strokes, or for 2 minutes with the mixer turned to high. Stop the mixer.

Stir in the balance of the flour, 1/2 cup at a time, first with the spoon

and then by hand, or with the mixer flat beater and then dough hook. The

dough will be a rough, shaggy mass that will clean the sides of the bowl.

However, if it continues to be slack (wet), add small portions of flour.

8 minutes

and knead with the rhythmic motion of push-turn-fold. Add light sprinkles

of flour if necessary. In the mixer, with the dough hook, the dough will

completely clean the sides of the bowl and form a ball around the

revolving hook. The dough will be smooth and elastic. Knead by hand or mixer for 8 minutes.

1 hour

with buttered or greased fingers. Cover the bowl tightly with plastic

wrap and leave at room temperature until the dough has doubled in volume,

1 hour.

recommended higher temperatures, reduce the rising times by about half.)

6 minutes

surface, and let it rest for 2 minutes. It can be shaped in one of two

ways. One is to roll it under your palms to about 20 inches in length.

Lay the length of dough in the prepared pan. Overlap the ends slightly

and pinch together. Or, flatten the ball of dough and, with your fingers,

punch a hole in the center and widen this to slip over the tube. Either

way, push the dough firmly into the bottom of the pan.

45 minutes

paper and let rise until the dough has doubled in volume, 45 minutes.

375 degrees

20 minutes before baking.

50 degrees.

moderate oven. Bake until a metal skewer inserted in the center of the

loaf comes out clean and dry, about 45 minutes. Ten minutes before the

baking is done, carefully turn the loaf out of the pan onto a baking sheet.

Return to the oven. This will give the loaf a lovely overall brown that

it would not otherwise have. But handle it carefully. It is fragile when

hot. Take the bread from the oven. Slide the loaf off the baking sheet

onto a metal rack to cool before slicing. - - - - - - - - - - - - - - - - - -