Cheddar-Asiago Potato Bread

Cheddar-Asiago Potato Bread
Photo by Photography: Karry Hosford


  • 3 cups cubed peeled baking potato (about 1 pound)
  • Cooking spray
  • 5 ½ cups all-purpose flour, divided
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup (4 ounces) shredded extrasharp cheddar cheese
  • ¾ teaspoon freshly ground black pepper
  • ¾ cup (3 ounces) grated Asiago cheese
  • + 1 more ingredients
    • 2 teaspoons salt

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1 1/4 cups cooking liquid. Cool liquid to 110°. Mash the potato with a potato masher to measure 2 cups; set aside. Combine warm cooking...

View full recipe at My Recipes


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