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Quick tips & how to cook instructions & ingredient information 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: 5.0 116 people have voted Last Reviewed on 2019-02-23 2019 Cooking Recipes » Easy Bread Recipes » Swiss Cheese Potato Bread Saturday, Feb 23 2019 2019 Best Cooking Recipes New Recipes Grilled Turkey Shish Kabob 1 Nutty Rice Loaf Vegetable Latkes Lamb Patties with Vegetables Provencal Zucchini Sausage Skillet Doctor Zeus Zucchini Bread New Cooking Recipes Chile Tuna Sea Shells Recipe 6 Green chiles, skinned, Seeds removed, chopped 2 tb Prepared chile sauce 1 cn White tuna, drained and Flaked 1/4 c Mayonnaise 2 ts Prepared horseradish sauce 4 Green onions, chopped 1/4 c Green olives, sliced 1/2 lb Sea shell macaroni 1 Avocado, peeled, pit Removed, chopped 2 Sprigs cilantro, chopped Contributed to the echo by: Stephanie Dicamillo Originally from: The Whole Chile Pepper magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredi... 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