Set aside some time to relax in the kitchen and make a homemade bread that will fill the house with an aroma that will be enjoyed almost as much as the fresh, flaky loaves. This cheesy herbed potato bread with caramelized onions makes a wonderful side for dinner and the best vessel for your favourite sandwich fillings.
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
- 1 cup (250 mL) cooled mashed Ontario Russet Potatoes
- 1/4 cup (60 mL) unsalted butter, softened
- 2 large eggs, lightly beaten
- 1/2 cup (125 mL) milk, heated to 110°F (42°C)
- 1/4 cup (60 mL) granulated sugar
- 1 pkg (8 g) quick-rise yeast
- 1 tsp (5 mL) salt
- 3 3/4 cups (925 mL) bread flour (approx.)
- 1 cup (250 mL) shredded aged Cheddar cheese
- 1 cup (250 mL) shredded Swiss cheese (such as Emmental or Gruyère)
- 1 tbsp (15 mL) olive oil
- 1 large Ontario Yellow Onion, diced
- 1 clove garlic, minced
- 2 tsp (10 mL) chopped fresh thyme
- 1 tsp (5 mL) chopped fresh rosemary
- 1/4 tsp (1 mL) each salt and freshly ground black pepper
- Onions: In large, nonstick skillet, heat oil over medium heat; cook onion, garlic, thyme, rosemary, salt and pepper, stirring often, for 20 minutes or until very soft, browned and caramelized. Let cool.
- Using a stand mixer fitted with paddle attachment, beat mashed potatoes with butter and eggs until smooth and well combined; add reserved onion mixture, milk, sugar, yeast and salt. Mix until fully incorporated. Replace paddle attachment with dough hook attachment. On low speed, add 3 cups (750 mL) of the flour, one cup at a time, until dough comes together and forms a ball around the hook.
- Knead for 5 to 10 minutes, adding enough remaining flour until no longer sticky, stopping to remove dough from hook intermittently. Continue kneading dough, adding 1 tbsp (15 mL) flour at a time, until dough springs back slightly when pressed with finger. Transfer to lightly floured surface; knead dough by hand until smooth and elastic. Form into smooth ball and place in greased bowl, turning until coated. Cover with plastic wrap and place in warm, dark area for 45 to 60 minutes or until doubled in size.
- Punch down dough 2 to 3 times or until deflated. Turn out onto lightly floured surface and divide into two portions. Knead 1/4 cup (60 mL) each Cheddar and Swiss cheese into each portion.
- Press or roll each portion into 11- x 8-inch (28 cm x 20 cm) rectangle. Starting at shorter end, roll up into cylinder; press seam to seal. Place in greased 9- x 5-inch (23 cm x 13 cm) loaf pan. Cover with clean kitchen towel; place in warm, dark area for 45 to 60 minutes or until each loaf has risen to just above the top of pan.
- Preheat oven to 375°F (190°C). Sprinkle half of the remaining cheese over each loaf. Bake on centre rack for 25 to 30 minutes or until golden brown on top and loaves spring back when lightly touched. (Tent top of loaves with foil if browning too quickly while baking.) Turn out onto wire racks; let cool completely, right side up.
- Save plain mashed potatoes from last night’s dinner to use in this bread recipe.
- Serve bread with soup, use to make a gourmet grilled cheese sandwich or simply smear with salted butter.
- Bread can be wrapped tightly in plastic wrap, then over-wrapped with foil and frozen for up to 1 month.