My family cannot resist really delicious and warm homemade bread. So when I make this cheesy potato bread for them, I can always find them hovering in the kitchen. They cannot resist the smell, what more the taste? Freshly baked homemade bread is truly one irresistible food. You can eat it with anything even or eat it alone! It doesn’t matter. It still tastes good no matter how you like it.
One of our friends over at Dine And Dish has this to say about this bread recipe:
“This recipe for Cheesy Potato Refrigerator Bread is perfect for a beginner or an experienced baker. This is one loaf of bread that will be gone in a flash…as soon as your family smells the aroma of the fresh baked bread you are making; it’ll be gobbled up.”
This is true! Even the beginners can make this scrumptious bread. It’s not as difficult as other homemade breads. It’s easy to make and it’s easy to eat! You will find that it will be gone in seconds!
Ingredients
- 5 cups Gold Medal bread flour
- 2 envelopes Fleischmann’s® RapidRise™ Yeast
- 1 cup Borden milk
- ⅔ cup Great Value shortening
- 2 Eggland’s eggs
- ½ cup Domino sugar
- 1 tablespoon Morton salt
- ½ cup water
- 1 cup mashed potatoes
- 1 cup Sargento sharp cheddar cheese
Instructions
- Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat milk, water and shortening until very warm (120º to130ºF). Gradually add to dry ingredients.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Stir in mashed potato, eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover loosely with plastic wrap; refrigerate 2 to 24 hours.
- Punch dough down; divide into 2 equal portions. Roll each half to 12 x 7-inch rectangle.
- Spread 1 cup sharp cheddar cheese over the surface of the dough, then roll up tightly as for a jelly roll. Pinch seam and ends to seal and bake.
- Place seams side down, in greased 8-1/2×4-1/2 inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 375ºF for 30 to 35 minutes or until done. Remove from pans; cool on wire rack.
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Quick Tip: Instant mashed potatoes can be used if you don’t have homemade mashed potatoes.
Thanks again to Dine And Dish for this amazing recipe.
