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Swiss Cheese Potato Bread

Swiss Cheese Potato Bread recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1247.7
Dietary: Vegetarian
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
  • 3 cup Bread or all-purpose flour
  • 1 package Dry yeast
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • 1/4 cup Instant potato flakes
  • 1 1/2 cup Hot water; 120-130 degrees
  • 1/2 cup Butter; melted
  • 2 Eggs
  • 4 ounce Swiss cheese; coarsely grated
Directions
  1. 1
    Grease an 8-inch tube pan (such as a Bundt or angel food pan) and set aside.
  2. 2
    In a large mixing bowl, combine 1 1/2 cups of the flour, yeast, sugar, salt, potato flakes, and hot water.
  3. 3
    Beat the mixture by hand for 30 strong strokes, or mix on low speed for 1 minute.
  4. 4
    Add the melted butter, eggs, and grated Swiss cheese.
  5. 5
    Beat by hand for 100 strokes, or mix on high speed for 2 minutes.
  6. 6
    Gradually stir in the remaining 1 1/2 cups of flour, adding it 1/2 cup at a time, until a shaggy dough forms.
  7. 7
    Turn the dough out onto a lightly floured surface.
  8. 8
    Knead the dough for 8 minutes, adding small amounts of flour if necessary, until smooth and elastic.
  9. 9
    Place the dough in a greased bowl, turning to coat. Cover tightly with plastic wrap.
  10. 10
    Let rise in a warm place until doubled in volume, about 1 hour.
  11. 11
    Punch down the dough and turn it out onto a floured surface. Let rest for 2 minutes.
  12. 12
    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.
  13. 13
    Cover the pan loosely with foil or wax paper and let rise again until doubled, about 45 minutes.
  14. 14
    Preheat the oven to 375&# 194;°F (190°C).
  15. 15
    Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
  16. 16
    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.
  17. 17
    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.

Keywords: swiss cheese bread, potato bread, yeast bread, homemade bread, savory bread, baking, comfort food, vegetarian, cheese loaf, soft bread, dinner side, brunch
Read it online: https://www.chefs-mate.com/recipe/swiss-cheese-potato-bread/