Swiss Cheese Potato Bread

* Exported from MasterCook *

SWISS CHEESE POTATO BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
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.
Beat by hand 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.
Kneading (8 minutes): Turn the dough onto a lightly floured work surface
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.
First Rising (1 hour): Place the dough in a greased mixing bowl and pat
with buttered or greased fingers. Cover the bowl tightly with plastic
wrap and leave at room temperature until the dough has doubled in volume,
about 1 hour. (If prepared with a new fast-rising yeast and at the
recommended higher temperatures, reduce the rising times by about half.)
Shaping (6 minutes): Punch down the dough, turn it onto the floured work
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.
Second rising (45 minutes): Cover the pan with a length of foil or wax
paper and let rise until the dough has doubled in volume, 45 minutes.
Preheat the oven to 375 degrees 20 minutes before baking. (If using a
convection oven, reduce heat by 50 degrees.) Place the pan in the
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.



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