Author Topic: Cyprus Potato & Garlic Cheddar Cheese Bread. (Read 832 times)

gazza1960 · « **on:** March 04, 2012, 17:58:15 »

Still toying with whether to buy a bread machine or stick with fingers N board for the time being,anyway,this was contrived after reading about a Russian Bread based on the Ingredients,so here we go.

8oz Cooked and cooled mashed potato
4oz Garlic Cheddar Cheese grated
7g easy blend yeast
12oz White bread flour
4oz Wholemeal Bread Flour
1/2 tsp salt
1oz soft butter

Cook ,cool and rice potato(reserve 1/4 pint of potato cooking water)

Grate Cheese

Mix yeast,bread flours,and salt in a bowl,add butter and rub in.

Mix reserved Potato and potato water into dough and work till its soft,then add grated cheese and work on a floured surface for a nice elastic consistency.

Put into bowl and cover with oiled cling film for an hour in a warm room.

Then knock back and knead gently on a floured surface,form a loaf shape and sprinkle with wholemeal flour.

Recover for a further 30 mins,meanwhile warm fan oven to 200 degrees adding a tray containing 1/2 a pint of warm water in bottom of oven.

make slashes across loaf surface and put into hot oven.

Let steam from water tray crisp loaf with a nice crust,then after 10 mins remove water tray and lower heat to 180 degrees for further
25 mins.

Remove bread from oven and cool on tray for 30 mins,or as long as your hunger pangs can resist it.

Slice and enjoy with soft butter,its really tasty with cold meats.

Enjoy

Gazza

Basfordlad · « **Reply #1 on:** March 04, 2012, 18:09:51 »

I had a bread machine and hated it.

I use a.Kenwood mixer with a dough hook.and does a great job

lottie lou · « **Reply #2 on:** March 04, 2012, 18:22:04 »

I had a bread maker. Mae absolutely rubbish bread but lovely bricks!!

small · « **Reply #3 on:** March 04, 2012, 18:55:03 »

I like the look and the sound of that. Can you actually taste any potato, or does it just affect the texture, do you think?
And I'm glad to see someone else uses Tesco flour - great results every time here!

goodlife · « **Reply #4 on:** March 04, 2012, 18:56:34 »

I've had bread machine for 10yrs now..same one but had to buy new tin inside once. I'm really happy with mine and use it for many different types of bread..but, I do make with hands too, but those tend to be sourdough and other heavier dough type breads.

I looove cheese in bread..but found that 'normal' cheese doesn't always give very strong cheesy flavour so I add some 'cheese sauce' powder to flour.. ;) I've also used some dried soup powders into bread dough too..onion soup is nice and strong and makes really yummy bread to eat with something bland like potato soup...OHHH....I must make some soon, mouth is already 'leaking'.. ;D

Basfordlad · « **Reply #5 on:** March 04, 2012, 18:57:21 »

The is something very satisfying about making and shaping your own loaves

gazza1960 · « **Reply #6 on:** March 04, 2012, 19:24:57 »

Like all things,small,its all in your own taste buds.

As was mentioned strong mature cheese gives it a nice pungent smell,ok today I happened to have some Garlic
cheddar left over and it worked fine giving a nice flavour....mild..but flavour.
as for the spuds,I really dont think they change the bread consistency too much,the article mentioned that in harder times Russia had a deluge of spuds and not much flour so a combination was introduced more out of necessity than being "all things Gourmet".

anyway,it tastes great and ive already had jude moan cos ive scoffed a few slices before dinner tonight.... ::)

Gazza

saddad · « **Reply #7 on:** March 04, 2012, 19:30:11 »

Looks great... but not for the lactose intolerant... :'(

goodlife · « **Reply #8 on:** March 04, 2012, 19:42:18 »

You can always make with some cheese that doesn't have any lactose in it.. ;)
http://www.britishcheese.com/facts/cheese_myths-3
http://www.foodsmatter.com/allergy_intolerance/lactose_intolerance/articles/low_lactose_cheese.html
Emmental has great nutty taste, its strong and suitable for lactose intolerants.

saddad · « **Reply #9 on:** March 04, 2012, 19:50:01 »

I've tried those... but I'm really intolerant... (as anyone who has met me knows.. ;D )

jesssands · « **Reply #10 on:** March 04, 2012, 23:26:50 »

this looks lovely and I will try it. I havn't a potato ricer, do you think it be ok if I just mashed it?

gazza1960 · « **Reply #11 on:** March 05, 2012, 09:58:12 »

absolutely no reason jessands,its only habit that I use the ricer instead of using a fork and elbow greese.

Ive just made jude and I some sarnies for todays lunch with it,and it smells even more cheesy this morning... ;)

Gazza

Melbourne12 · « **Reply #12 on:** March 05, 2012, 10:18:59 »

I'm just about to make a batch of bread. Probably a dozen loaves, which we'll store in the freezer. I might just make a couple of cheese'n'garlic ones.

Mashed potato, or potato flour, or instant mash all are usable ingredients. Bread made with potato makes fabulous toast. I normally use it in simple white bread, although when our children were young there were very partial to bread made with 500g strong white, 500g wholemeal, and one sachet of instant mash. Additional water to make up the mash, but on the dry side.

Toast made with the resulting bread remains slightly moist and chewy inside after toasting, and soaks up unhealthy but delicious amounts of butter.

jesssands · « **Reply #13 on:** March 06, 2012, 13:59:21 »

Just had another read of this... wondering, garlic cheddar cheese?? Is that cheese you buy with garlic already in it OR garlic and cheddar that you mixed yourself?

gazza1960 · « **Reply #14 on:** March 06, 2012, 17:17:18 »

http://www.postacheese.com/

We found this Cheese company at a food fair last year and I fell in luv with the Garlic Cheddar,its a medium strength
cheddar and the Garlic isnt too over powering and I like to use it in this bread recipe......its also tasty as a welsh rabbit topping.....only 145grm package @ £2.50 each,it aint cheap but a tasty treat now and again.

We like the smoked cheddar too NOW that is morish !!!!!!!!!!!! ;)

Gazza

jesssands · « **Reply #15 on:** March 13, 2012, 00:16:03 »

Tried this out... was lovely

gazza1960 · « **Reply #16 on:** March 13, 2012, 09:46:15 »

Looks great Jessands,glad you enjoyed it..... ;)

Gazza

MissBaritone · « **Reply #17 on:** March 14, 2012, 08:57:34 »

I'm another one who got rid of the bread machine and just use the dough hook on the kenwood. Saves all the muscle kneading but I can make the loaf any shape I want it and I don't have that horrible hole in the base where the paddle of the breadmachine baked into it. I don't have to find somewhere to store a breadmaker and I use the kenwood for loads of other things too

Debs · « **Reply #18 on:** March 16, 2012, 20:13:18 »

Instead of garlic cheese why not try using garlic powder which is readily available from Asian supermarkets - or possibly in supermarkets these days. . . Tesco stocks a good range

Debs x

Allotments 4 All · « **Reply #18 on:** March 16, 2012, 20:13:18 »

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Author Topic: Cyprus Potato & Garlic Cheddar Cheese Bread. (Read 832 times)

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