Cheesy Potato Bread Recipes

Steps:

• In a large bowl, dissolve the yeast and sugar in warm water; let stand until foamy, about 5 minutes. Add cream, 3 tablespoons butter, salt, cayenne pepper and 2-1/2 cups flour; beat on medium for 2 minutes. Stir in potatoes and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. (Dough will feel slightly sticky.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until almost doubled, about 1 hour. , Punch the dough down. Pat into a 1/2-in.-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 doubled, about 45 minutes. , Cut an X on top of each loaf; brush with remaining butter. Bake at 400° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes for 3 mins to soften a little, then drain. When cool enough to handle, slice into 5mm pieces. Cook the onion in the butter in a pan until softened, about 5 mins, then pour over the wine, milk and cream and heat through. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese. Carefully stir until the potato slices are coated.
• Grease a large baking dish (about 20 x 30cm) with a little butter, then tip the potatoes in. Smooth over the top, scatter over the remaining cheese and season with black pepper. Cover with foil and cook for 30 mins, then uncover and cook 30-40 mins more until a fork slides in easily and the top is golden brown.

Steps:

• Make the dough the day before you want to make the monkey bread: In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, Parmesan, sugar, garlic powder, yeast and salt on low speed to combine, 15 to 20 seconds.
• Add the butter, mashed potato, water, egg and egg yolk. Mix on low speed for 4 minutes, then on medium speed until the dough is smooth, about 2 minutes.
• Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let the dough rise at room temperature for 1 hour, then punch the dough down and refrigerate overnight.
• When you're ready to make the bread, let the dough sit at room temperature for 45 minutes to 1 hour. Generously coat a 10-inch tube or Bundt pan with cooking spray.
• Divide the dough into 24 even pieces (about 2-tablespoon-sized balls at 48 grams each). Round each piece into a ball using your hands. If the dough is too sticky to handle, use a little flour. (Try to use as little flour as possible, as it can make the dough tough.) Cover the dough with plastic wrap on your work surface, and let rest for 15 minutes while you prepare the filling.
• Prepare the topping: In a small pot, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Transfer to a heatproof bowl and allow to cool for about 5 minutes.
• In a medium bowl, toss the Parmesan, white cheddar and pepper to combine. Working with one piece of dough at a time, dip the dough into the garlic butter, then roll it in the cheese mixture to coat.
• Transfer each ball to the prepared pan, arranging in even layers. Do not tightly pack. Drizzle the rolls with the leftover garlic butter and sprinkle with the remaining cheese.
• Cover the pan with plastic wrap and let rise in a warm place until increased in volume, 35 to 45 minutes. (The dough won't fully double in size, but it will look puffy and risen.)
• Toward the end of rise time, heat the oven to 375 degrees. Bake until the surface is golden-brown, 35 to 40 minutes. (It should have an internal temperature of 200 degrees. Be sure to take the temperature in the center portion of the dough.)
• Let cool 10 to 15 minutes before unmolding. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

Steps:

• Grease a deep round or oval 2-quart casserole and set aside.
• In a large mixing bowl, sprinkle the yeast over the milk and let dissolve.
• Add the shortening, egg, salt, pepper, and 1 cup of the flour and beat till smooth, about 2 minutes Stir in the remaining 2 cups flour, the potatoes, and cheddar till well blended, scrape the dough in the prepared casserole, cover with plastic wrap, and let rise in a warm area till doubled in bulk, about 40 minutes.
• Preheat the oven to 375°F.
• Sprinkle the Parmesan evenly, over the top of the dough and bake till golden brown, about 45 minutes.
• Transfer the bread to a wire rack to cool, then cut into slices.

Steps:

• Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
• Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
• Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
• Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.

Steps:

• Measure all ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease.
• Grease a baking sheet with a small amount of the bacon grease and place potatoes on the sheet. Smash potatoes with the bottom of a glass, then brush with more bacon grease. Repeat once more (smashing/brushing). Lightly salt potatoes.
• Roast potatoes in the preheated oven until crispy, about 15 minutes. Top with blue cheese and crumbled bacon. Bake until cheese is melted, about 5 more minutes.
• Top with green onions and serve.