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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: 3.5 690 people have voted Last Reviewed on 2018-11-21 2018 Cooking Recipes » Easy Bread Recipes » Swiss Cheese Potato Bread Wednesday, Nov 21 2018 2018 Best Cooking Recipes New Recipes Banana Jumbos Frosted Lemon Treats Brown Sugar Filling Spicy Grilled SteakShawayuh Braised Buckwheat Kernels BranRaisin Muffins New Cooking Recipes Spicy Black Bean Stew Recipe 1/4 c Vegetable Broth (home made) 2 md Onion 2 md Pepper green 2 T Garlic clove minced 1 ea Celery stalk 1/2 c Carrots, cubed 15 oz Black beans canned 3 t Chili powder 8 oz V8 juice 8 oz Canned chilies In a skillet over medium high heat, bring broth to simmering add chopped onions and bell peppers and garlic. Cover and steam 3 minutes. Spoon into slow cooker. Add remaining ingredients. Cook on low for 6 to 8 hours until stew thickens. Serve over baked potato, rice or pasta. ... Cooking Magazines: Baked Potato Recipes » November 2018 Dish Of The Day Asparagi Fritti Al Prosciutto Recipe 16 Fat asparagus spears washed and trimmed (See NOTE) 1 ts Salt 6 tb Butter 2 Eggs beaten tog... read more Category: » Asparagus Recipes View more dishes Top 5 Cooking Categories Meatloaf Recipes Slow Cooker Chicken Recipes Crock Pot Recipes Vegan Recipes Cake Mix Recipes View More Categories
