Herbed Cheddar Potato Bread

[kirra]

Herbed Cheddar Potato Bread

Ingredients:

3 cups cubed peeled baking potato (about 1 lb.)
1 package dry yeast (about 2 1/4 tsp.)
1/4 cup dehydrated onions
2 tbs. butter, softened
1 tsp. oregano
1/2 tsp. chopped fresh cilantro
1/2 tsp. rosemary
1/2 tsp. chopped fresh basil
1/8 tsp. coriander
1 tsp. salt
3/4 tsp. freshly ground black pepper
5 1/2 cups all-purpose flour, divided
1 cup (4 oz.) shredded extra sharp cheddar cheese
3/4 cup (3 oz.) grated Parmesan cheese
1/8 cup grated jalapeno pepper

Preparation:

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 degrees. Mash the potato with a potato masher to measure 2 cups; set aside.

Combine warm cooking liquid, onions and yeast in a large bowl, and let stand 5 minutes. Stir in the mashed potatoes, butter and herbs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir in 5 cups flour, salt, and pepper to form a stiff dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Gently knead in cheddar, Parmesan and jalapeno.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degress), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with one portion at a time (cover the remaining dough to prevent drying), roll each portion into an 11-by-7-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets, and pinch seam and ends to seal. Place dough rolls, seam sides down, in 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Uncover dough; bake at 375 degrees for 1 hour or until loaves are browned on bottom and sound hollow when tapped. Remove from pans; cool on a wire rack. Yield: 2 loaves, 12 slices per loaf. Serves 24

Nutritional Info:
Calories 156
Carbs 31.5g
Total Fat 3.1g