Sourdough Potato Cheese Bread Recipes

SOURDOUGH POTATO BREAD

Steps:

• Put the flours, salt, mashed potato and sourdough starter in a large bowl.Stir in the potato cooking water to make a wet dough, mixing very well to ensure everything is combined.Cover the bowl and leave overnight (12-16 hours).
• The dough should be well risen and very bubbly. Leave a little longer if necessary.
• Scrape the dough out of its bowl and onto a floured worktop.If making 2 small instead of 1 large loaf, divide the dough in half.Fold the dough several times to shape it to the proving basket(s) or tea towel-lined bowl(s).Cover and leave on the worktop to rest for 10 min.
• After 10 min, dust the proving basket(s) or tea towel(s) with fine polenta, cornmeal or flour and put the dough inside.Cover and leave for 1 hour - 1.5 hours until the depression left by a finger pressed into the dough slowly rather than quickly springs back.In the meantime: preheat the oven to its highest setting and put inside one or two cast iron pots or Dutch oven(s) including lids.
• When ready to bake, remove the pot(s) from the oven and carefully flip the dough from the proving basket(s) or bowl(s) into the pot(s).Slash the top(s), replace the lid(s) and place in the oven.Immediately turn the heat down to 240C/220C Fan/Gas 9.Bake for 30 minutes without removing the lid(s).
• After 30 minutes, reduce the heat to 220C /200 Fan /Gas 7.Remove the pot(s) from the oven, take the bread(s) out, then return to sit directly on the oven shelf. Bake for a further 10-15 minutes until the bread is cooked through (should sound hollow when tapped underneath).If necessary, reduce the oven temperature to stop the crust over browning before the bread is finished baking.
• Place on a wire rack to cool before eating.Bread should keep at least 3 days but can be successfully frozen.Tip: slice before freezing so you can just take out as much as you need.

EASY POTATO CHEESE SOUP

Steps:

• In a large stock pot add water, potatoes, onion, celery and season with salt and pepper. Bring to a boil, cover and simmer until potatoes and vegetables are tender.
• Once tender, mash soup with a potato masher, and add butter and cream.
• Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Serve while hot.

SOURDOUGH CHEESE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
• Melt the butter over low heat in a saucepan, and stir in the mustard, lemon juice, poppy seeds, seasoned salt, and onion until the mixture is well combined. Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.
• Bake in the preheated oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes. To serve, let guests pull the bread apart into individual squares.

SOURDOUGH POTATO-CHEESE BREAD

Steps:

• In a large mixer bowl, combine yeast, 2 1/2 cups flour, sugar and salt. To potatoes, add milk and butter, margarine or vegetable oil heat until warm (120° to 130° F). Add potato mixture, eggs and sourdough starter to dry ingredients beat 2 minutes at medium speed, scraping bowl occasionally. Stir in cheese. Add 1/2 cup flour and beat 2 minutes longer. Add remaining flour to make a stiff dough, about 1 1/2 cups. Place on a floured surface and knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free drafts, until doubled, 60 to 90 minutes. Punch down dough and divide into two portions. Form into balls and place in two well-greased 8-inch round pans. Cover and let rise in a warm place, free from drafts, until almost doubled, 45 to 60 minutes. Slash tops of loaves with a sharp knife. Brush with egg white which has been beaten with water sprinkle with poppy or sesame seed. Bake in a preheated 350° F oven for 35 minutes or until well browned.