Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine


May 2019

Easy Bread Recipes

Lemon Cake Recipes

Exquisite Lemon Cake

Exquisite Lemon Cake Recipe
1/2 c Shortening 1 c Sugar 3 lg Eggs 1/2 c Milk 1/2 ts Vanilla e tract 2 c All purpose flour...

read more

Swiss Cheese Potato Bread Recipe

Swiss Cheese Potato Bread recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Swiss Cheese Potato Bread recipe  PDF

3 c Bread or all purpose flour
1 pk Dry yeast
1 ts Sugar
1 ts 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 Mi er: Measure 1 1/2 cups flour into a large mi ing or mi er 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 mi er. Add the melted butter or margarine, eggs, and Swiss cheese. Beat by hand 100 strokes, or for 2 minutes with the mi er turned to high. Stop the mi er. Stir in the balance of the flour, 1/2 cup at a time, first with the spoon and then by hand, or with the mi er 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 mi er, 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 mi er for 8 minutes. First Rising (1 hour): Place the dough in a greased mi ing 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 wa 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.

Swiss Cheese Potato Bread recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
268 people have voted
Last Reviewed on 2019-05-23

Thursday, May 23 2019 Download & Print Swiss Cheese Potato Bread recipe  PDF   Easy Bread recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Original Buffalo Wings

New Cooking Recipes

Blueberry Bundt Cake
Blueberry Bundt Cake Recipe

1 pkg yellow cake mi , 18 oz size 3 eggs 1/2 cup applesauce 1/2 pint lemon yogurt, lowfat 3 cups blueberries, fresh or frozen 2 tablespoons flour 1/4 cup chopped nuts 1/4 cup sugar 1 teaspoon cinnamon whipped topping, optional Combine cake mi , eggs, applesauce and yogurt in a large bowl mi well. In a small bowl, toss blueberries in flour to coat add 2 cups batter and mi well. Pour 1/2 of batter into greased and floured 10 inch tube pan top with remaining blueberries. Combine sugar, cinnamon and nuts in small bowl mi well. Sprinkle mi ture over blu...

Cooking Magazines: Best Cake Recipes » May 2019   Best Cake recipes RSS   New

Dish Of The Day

Eggs Curry

Eggs Curry Recipe
6 Eggs hard boiled 1/4 c Almonds slivered 2 tb Diet margarine 1 Onion 1/2 c Celery chopped...
read more

Category: » Low Carb Recipes

View more dishes