Potato, Cheddar Cheese, and Chive Bread

Potato Cheddar Cheese Chive Bread Crumb

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

Potato Cheddar Cheese Chives

For the Liquid Sourdough Starter:

IngredientsVolumeOuncesGrams
liquid starter (100% hydration)2.469
water, room temperature1/2 cup4.0114
unbleached bread flour3/4 cup + 2 tbsp4.0114

Liquid Sourdough Starter Directions:

  1. 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.
  2. 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:

IngredientsVolumeOuncesGrams
unpeeled potatoes, coarsely chopped1 to 2 medium8227
potato water, lukewarm3/4 cup6170
all of the liquid sourdough starter10.5298
unbleached bread flour4 cups18510
instant yeast2 tsp0.226
salt2 tsp0.514
fresh chives, chopped1/4 cup128
sharp cheddar cheese, thinly sliced4113

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.

Potato Cheddar Cheese Chive Bread Shaping

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.

Potato Cheddar Cheese Chive Bread Shaped

Preheat Oven. 450ºF / 230ºC

Score. 1 or 2 deep diagonal cuts, until you reach the layer of cheese inside the dough.

Potato Cheddar Cheese Chive Bread Scored

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.

Potato Cheddar Cheese Chive Bread
Crusty cheese or cheesy crust?

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48 Responses to “Potato, Cheddar Cheese, and Chive Bread”

  1. Manggy says:

    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 :)

  2. Christina@DeglazeMe says:

    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.

  3. Rosa says:

    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

  4. Girl Japan says:

    This looks gorgeous… p.s. do you use a razor to slit the middle… Everything you do, bake or cook is fabulous.

  5. utotmopink says:

    hmmm… i think, this is cheesy crust! looks really yummy served with kapeng barako.. hehehe..

  6. Caroline says:

    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 :)

  7. Mama JJ says:

    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.

  8. Caitlin says:

    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? :)

  9. kat says:

    I love potato bread & cheese is a perfect with it

  10. lisaiscooking says:

    Great job, as usual! Interesting to know how the potato water transforms the bread. And, it looks delicious.

  11. Joelen says:

    What a fabulous combo of flavors for bread!

  12. Susan/Wild Yeast says:

    That oozy cheese is definitely worth risking a crusty smoky oven mess!

  13. rainbowbrown says:

    Well I know what I’m doing this weekend. Thank you, sir.

  14. Y says:

    I’m all for pockets of cheese AND a cheesy crust! Yum!

  15. Leela says:

    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.

  16. katie says:

    Mmmm that looks good. A nice chewy crust and all soft and melty inside – yum.

  17. Gera @ SweetsFoods says:

    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

  18. The Duo Dishes says:

    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.

  19. cinzia says:

    I love cheddar and this bread is seriously scrumptious!!!
    It will fit perfectly in our pic-nic basket!
    Thanks for participating!

  20. MyKitchenInHalfCups says:

    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.

  21. noble pig says:

    As a resident potato lover thsi is absolutely wonderful, I love it!

  22. Natashya says:

    Cheesy crust! I want some – with the bacon.. and a tomato. :)

  23. Lorraine @NotQuiteNigella says:

    Oh yes I do love to see the appearance of cheese in a bread! :P

  24. grace says:

    fact: all you have to do to get my undivided attention is to say the word “cheese” closely followed by “ooze.” what glorious bread.

  25. Aparna says:

    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.

  26. sweetbird says:

    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.

  27. natalia says:

    Mamma mia ! Your bread is fantastic !!! As soon as I finish my job I will bake it !!!

  28. RebeccaC says:

    Wow. I’m still pretty new at bread, but this looks like it could be worth the challenge. Gorgeous as usual.

  29. courtney says:

    This post sings to me and reminds me that I need to make some bread this weekend. I love any sort of potato bread.

  30. bee says:

    there’s a reason i stopped visiting your blog. i’m on a low-carb diet and your breads are going to kill me :D

  31. Hannah says:

    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.

  32. Elizabeth - Cake or Death? says:

    Oh, those pockets of cheese look delicious!

  33. siri says:

    I love it- like a baked potato in loaf form.

    Great photos on top it all!

    Thanks for sharing,
    Siri

  34. maris says:

    This bread sounds like a meal in itself!

  35. katie says:

    My mother always made her bread with potato water… and it was excellent. But yours…. oozing cheese… Yum!

  36. zorra says:

    Yummie, great looking bread! Coincidentally I baked something with chive for BBD, too. ;-)

  37. Celeste says:

    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.”

  38. Kevin says:

    That bread looks really good. I like the pockets of cheese in it.

  39. Susan from Food Blogga says:

    Oh, I love the way the gooey, melted cheese is exposed in the sliced bread, Jude. This must have been fabulous.

  40. Lien says:

    This bread looks so good, I can almost smell it here… delicious

  41. 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.

  42. Elizabeth says:

    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!

  43. Madam Chow says:

    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.

  44. johnrings says:

    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

  45. Tilley’s Ultimate Man Bread « Toxo Bread says:

    [...] transformation of Potato, Cheddar Cheese, and Chive Bread from Apple Pie, Patis, and [...]

  46. 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.

  47. vegetable rack says:

    for sure a great imformation and dramatic post.I am going to copy this page.

  48. apotek dk says:

    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.

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