This Swiss Cheese Potato Bread is a comforting, rustic loaf that combines the soft texture of potato-enriched dough with the nutty, savory flavor of Swiss cheese. The instant potato flakes keep the bread moist and tender, while the cheese adds a delightful richness. Perfect for breakfast, brunch, or as a side to soups and stews, this homemade bread offers a superior alternative to store-bought slices. It is easy to make with simple pantry staples and rewards you with a warm, fragrant aroma that fills the kitchen. Serve it fresh from the oven, lightly buttered, for a truly satisfying experience that brings a touch of homemade luxury to your table.
Swiss Cheese Potato Bread
Description
This Swiss Cheese Potato Bread is a comforting, rustic loaf that combines the soft texture of potato-enriched dough with the nutty, savory flavor of Swiss cheese. The instant potato flakes keep the bread moist and tender, while the cheese adds a delightful richness. Perfect for breakfast, brunch, or as a side to soups and stews, this homemade bread offers a superior alternative to store-bought slices. It is easy to make with simple pantry staples and rewards you with a warm, fragrant aroma that fills the kitchen.Ingredients
Directions
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Grease an 8-inch tube pan (such as a Bundt or angel food pan) and set aside.
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In a large mixing bowl, combine 1 1/2 cups of the flour, yeast, sugar, salt, potato flakes, and hot water.
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Beat the mixture by hand for 30 strong strokes, or mix on low speed for 1 minute.
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Add the melted butter, eggs, and grated Swiss cheese.
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Beat by hand for 100 strokes, or mix on high speed for 2 minutes.
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Gradually stir in the remaining 1 1/2 cups of flour, adding it 1/2 cup at a time, until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface.
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Knead the dough for 8 minutes, adding small amounts of flour if necessary, until smooth and elastic.
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Place the dough in a greased bowl, turning to coat. Cover tightly with plastic wrap.
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Let rise in a warm place until doubled in volume, about 1 hour.
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Punch down the dough and turn it out onto a floured surface. Let rest for 2 minutes.
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Roll the dough into a 20-inch rope. Place in the prepared pan, overlapping the ends slightly and pinching them together. Alternatively, flatten the dough, punch a hole in the center, and stretch it over the tube of the pan.
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Cover the pan loosely with foil or wax paper and let rise again until doubled, about 45 minutes.
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Preheat the oven to 375&# 194;°F (190ðC).
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Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
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Ten minutes before the end of baking, carefully turn the loaf out onto a baking sheet and return to the oven to brown the bottom.
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Remove from the oven and transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1247.7kcal
- % Daily Value *
- Total Fat 45.0g70%
- Saturated Fat 23.1g116%
- Cholesterol 179.2mg60%
- Sodium 5225.0mg218%
- Total Carbohydrate 158.7g53%
- Dietary Fiber 6.7g27%
- Sugars 3.4g
- Protein 50.1g101%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Equipment: An 8-inch tube pan (Bundt, angel food, or Gugelhupf) works best for this recipe. Ensure it is well-greased or use a non-stick spray.
Yeast Tip: If using fast-rising yeast or a warmer kitchen environment, you may need to reduce the rising times by approximately half. Check the dough frequently to prevent over-proofing.
Cheese Variation: Swiss cheese provides a mild, nutty flavor. You can substitute with Gruyère for a stronger taste, or Gouda for a smoother melt.
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Slice before freezing for easy individual serving.
Handling Hot Bread: When turning the loaf out of the pan for the final browning step, handle with care as the bread is fragile while hot. Use a spatula or oven mitts to assist.
