Potato, Cheddar Cheese, and Chive Bread
If, in a cheese bread recipe, you were told to deeply cut into the proofed dough to allow the cheese to ooze out while baking, wouldn’t you be interested in seeing what happens? The potential for a crusty-smoky mess in the oven is high, but don’t let that keep you from trying this recipe out.
The water used for cooking the potatoes is the hydrating agent of choice, so don’t forget to reserve it afterwards. Potato water does magical things to bread. It noticeably softens the crumb and somehow makes the crust more thin and crackly.
With freshly chopped chives kneaded into the dough, the bread reminds me of a baked potato. It’s just begging to be served with a side of sour cream and bacon (probably not a good idea but worth a try).
recipe adapted from Peter Reinhart’s The Bread Baker’s Apprentice
Bread Baking Day #19: Spring Country Bread hosted by Cindystar
Yeastspotting at Wild Yeast Blog
Potato, Cheddar Cheese, and Chive Bread
(using a liquid sourdough starter)
makes 2 large loaves
For the Liquid Sourdough Starter:
| Ingredients | Volume | Ounces | Grams |
|---|---|---|---|
| liquid starter (100% hydration) | 2.4 | 69 | |
| water, room temperature | 1/2 cup | 4.0 | 114 |
| unbleached bread flour | 3/4 cup + 2 tbsp | 4.0 | 114 |
Liquid Sourdough Starter Directions:
- Place the liquid starter in a bowl. Pour the water over the starter and stir to dissolve. Add the flour and mix until thoroughly hydrated.
- Place in a bowl and cover. Let stand at room temperature for about 24 hours before using in the final dough.
For the Final Dough:
| Ingredients | Volume | Ounces | Grams |
|---|---|---|---|
| unpeeled potatoes, coarsely chopped | 1 to 2 medium | 8 | 227 |
| potato water, lukewarm | 3/4 cup | 6 | 170 |
| all of the liquid sourdough starter | 10.5 | 298 | |
| unbleached bread flour | 4 cups | 18 | 510 |
| instant yeast | 2 tsp | 0.22 | 6 |
| salt | 2 tsp | 0.5 | 14 |
| fresh chives, chopped | 1/4 cup | 1 | 28 |
| sharp cheddar cheese, thinly sliced | 4 | 113 |
Potato, Cheddar Cheese, and Chive Bread Directions:
Boil the Potatoes. In a medium saucepan, bring about 3 cups of water to a boil. Add the coarsely chopped potatoes and simmer until soft. Drain, reserving the water. Let the potatoes cool completely before continuing.
Mix. In a large bowl, mix together the sourdough starter, half of the flour, half of the lukewarm potato water, instant yeast, and the cooked potatoes until evenly incorporated. Try to mash the potatoes into the dough at this time.
Rest. 30 minutes
Mix. Add the rest of the flour, lukewarm potato water, and salt. Continue mixing until a shaggy ball of dough is formed.
Knead for 6 to 8 minutes, until the dough is only slightly sticky. Add the chives towards the end of kneading.
Bulk Ferment. 90 minutes at room temperature, or until about double its original size.
Prepare a sheet pan lined with a silicone mat or parchment paper.
Divide. 2 pieces
Preshape. Pat the dough into rectangles about 6 inches wide by 8 inches long. Layer the slices of cheese on the dough.
Shape. Roll the dough beginning from the 6-inch side to form a spiral of cheese within. Shape into tight ovals.
Final Proof. 60 minutes at room temperature, or until about 1 1/2 times its original size.
Preheat Oven. 450ºF / 230ºC
Score. 1 or 2 deep diagonal cuts, until you reach the layer of cheese inside the dough.
Steam. 1 cup of boiling water poured in a heavy steam pan (preferably cast iron).
Bake for 35 to 40 minutes at 450ºF / 230ºC, rotating the loaves halfway through baking if necessary. The loaves will register about 200ºF / 93ºC in the center. The cheese may ooze out of the cuts and form a crust.
Cool for at least 45 minutes before slicing and serving.
Crusty cheese or cheesy crust?
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April 22nd, 2009 at 9:00 pm
AWESOME technique! Anything that has cheese + ooze in the description is bound to be good. Hee, I remember that potato water tip you gave before
April 22nd, 2009 at 9:45 pm
Jude, I am amazed at your bread-making skill. Truly, I know few home cooks/bakers who are willing to go through the process of baking bread!! And cheesy bread at that… yum.
April 22nd, 2009 at 9:53 pm
OMG, that bread looks absolutely scrumptious! With that cheese oozing out and forming a wondeful crust on the top, it must be to die for!
Cheers,
Rosa
April 22nd, 2009 at 11:28 pm
This looks gorgeous… p.s. do you use a razor to slit the middle… Everything you do, bake or cook is fabulous.
April 22nd, 2009 at 11:48 pm
hmmm… i think, this is cheesy crust! looks really yummy served with kapeng barako.. hehehe..
April 23rd, 2009 at 12:56 am
Maybe this will be good for BLT? (since you mentioned bacon) but I would probably eat this as is — this looks so delicious! Love the scored loaf pic with the cheese is playing peek-a-boo
April 23rd, 2009 at 4:41 am
Potatoes in bread are wonderful! My favorite sweet dough recipe (I use it for donuts and sweetrolls) is a potato/milk/egg dough—so marvelously tender.
April 23rd, 2009 at 5:34 am
Cheese in bread is always a wonderful thing. And you know what? It’s actually calling out to me “Caitlin, top me with a fried egg!” Don’t you think I should listen?
April 23rd, 2009 at 6:58 am
I love potato bread & cheese is a perfect with it
April 23rd, 2009 at 7:03 am
Great job, as usual! Interesting to know how the potato water transforms the bread. And, it looks delicious.
April 23rd, 2009 at 7:38 am
What a fabulous combo of flavors for bread!
April 23rd, 2009 at 7:39 am
That oozy cheese is definitely worth risking a crusty smoky oven mess!
April 23rd, 2009 at 8:13 am
Well I know what I’m doing this weekend. Thank you, sir.
April 23rd, 2009 at 9:01 am
I’m all for pockets of cheese AND a cheesy crust! Yum!
April 23rd, 2009 at 9:37 am
Wow, the photos already got me half-convinced to try making this bread (I’m intimidated by “creative” yeast bread recipes), but the description in your third paragraph sealed the deal.
April 23rd, 2009 at 9:55 am
Mmmm that looks good. A nice chewy crust and all soft and melty inside – yum.
April 23rd, 2009 at 9:55 am
Jude crusty cheese or cheesy crust? I don’t know but it’s so elegant and most appetizing.
Never tasted bread with potato very interesting combination to experience with the cheese…savoury craziness
Cheers!
Gera
April 23rd, 2009 at 12:16 pm
The side of sour cream, bacon and a few extra chives is not a bad idea. In fact, it’s a great idea. We’ll take just that for dinner.
April 23rd, 2009 at 1:40 pm
I love cheddar and this bread is seriously scrumptious!!!
It will fit perfectly in our pic-nic basket!
Thanks for participating!
April 23rd, 2009 at 3:24 pm
Yes, I sure would cut deeply!
I used to save all the water from cooking mashed potatoes, well and I do still use it baking bread. But anymore I find I enjoy using it so much I’ve taken to cooking a potato and mashing it with water, then freezing it in cubes. Then I have a concentrated potato ice cube that I can dilute a little when a recipe calls for potato water or just when I want to use it. Good to use to thicken sauce or gravy too. Geesh, I never thought I be so homey like.
April 23rd, 2009 at 4:00 pm
As a resident potato lover thsi is absolutely wonderful, I love it!
April 23rd, 2009 at 4:19 pm
Cheesy crust! I want some – with the bacon.. and a tomato.
April 24th, 2009 at 1:02 am
Oh yes I do love to see the appearance of cheese in a bread!
April 24th, 2009 at 5:40 am
fact: all you have to do to get my undivided attention is to say the word “cheese” closely followed by “ooze.” what glorious bread.
April 24th, 2009 at 7:29 am
Most interesting, Jude. I really liked the picture od the scored, unbaked dough.
As long as there;s cheese and a crust, the bread has to be a winner.
April 24th, 2009 at 7:45 am
I should not have read this before breakfast. My stomach is audibly complaining now.
Can I have your lighting? It’s so much better than my own. You can even charge me rent.
Also, the Foodbuzz goodies require a fairly speedy reply to the e-mails, I think. I have to check my inbox practically by the hour, so I’m always very, very quick to respond to the calls for treats. I believe they are a first come, first served basis.
April 24th, 2009 at 8:20 am
Mamma mia ! Your bread is fantastic !!! As soon as I finish my job I will bake it !!!
April 24th, 2009 at 10:13 am
Wow. I’m still pretty new at bread, but this looks like it could be worth the challenge. Gorgeous as usual.
April 24th, 2009 at 10:27 am
This post sings to me and reminds me that I need to make some bread this weekend. I love any sort of potato bread.
April 24th, 2009 at 4:03 pm
there’s a reason i stopped visiting your blog. i’m on a low-carb diet and your breads are going to kill me
April 24th, 2009 at 9:30 pm
Sounds amazing! Next time I have some vegan cheese on hand, I may just have to try this… Potato bread is always so fantastically soft and delicious, too.
April 24th, 2009 at 10:53 pm
Oh, those pockets of cheese look delicious!
April 25th, 2009 at 2:43 am
I love it- like a baked potato in loaf form.
Great photos on top it all!
Thanks for sharing,
Siri
April 25th, 2009 at 8:02 am
This bread sounds like a meal in itself!
April 25th, 2009 at 12:46 pm
My mother always made her bread with potato water… and it was excellent. But yours…. oozing cheese… Yum!
April 26th, 2009 at 1:54 am
Yummie, great looking bread! Coincidentally I baked something with chive for BBD, too.
April 26th, 2009 at 7:45 am
I wish we were neighbors.
I would invite you for dinner and when you asked,
“what can I bring”…
I would certainly say, “some of your homemade bread.”
April 26th, 2009 at 12:30 pm
That bread looks really good. I like the pockets of cheese in it.
April 26th, 2009 at 4:29 pm
Oh, I love the way the gooey, melted cheese is exposed in the sliced bread, Jude. This must have been fabulous.
April 27th, 2009 at 7:53 am
This bread looks so good, I can almost smell it here… delicious
April 27th, 2009 at 9:34 pm
Girl Japan – Yup I use a razor. It’s mounted on a stick for better control.
utotmopink – Or maybe day old pan de sal
Caitlin – Don’t forget the bacon.
Tanna – That’s a good idea. I should start reserving the potato boiling water from now on.
April 29th, 2009 at 3:07 am
Tanna, you’re brilliant (but we knew that already). I too am going to start reserving potato boiling water.
This bread looks amazing, Jude. I love the idea of the cheese center!
April 29th, 2009 at 7:32 pm
This looks fabulous, Jude. I’ve been traveling and have just had the chance to catch up with your blog – as usual, I’m not disappointed! Wonderful job.
June 25th, 2009 at 3:52 pm
I’m a baker and your formula is fine however youroven temp was to high or your bread was in the oven to long(crust to dark and to thick) nice job looks great
July 3rd, 2009 at 11:47 pm
[...] transformation of Potato, Cheddar Cheese, and Chive Bread from Apple Pie, Patis, and [...]
July 12th, 2009 at 9:19 pm
John, you’re absolutely right. I have a bit of trouble adjusting Reinhart’s Formulas for my oven equipped with a baking stone. His temps and timing seem to be meant for sheet pans, and all of the BBA recipes need to be pulled much sooner in my setup with few exceptions.
August 24th, 2010 at 12:24 pm
for sure a great imformation and dramatic post.I am going to copy this page.
April 23rd, 2011 at 2:44 pm
Dette indlæg synger til mig og minder mig om, at jeg har brug for at gøre nogle brød i denne weekend. Jeg elsker nogen form for kartoffel brød.