Potato cheese bread is a soft, tender loaf enriched with mashed potatoes and studded with melty cheese throughout. The potato keeps the crumb moist and gives it a longer shelf life than a standard white bread, while the cheese adds a savory, golden crust and pockets of flavor in every slice. It’s a forgiving dough that works for both beginners and experienced bakers, and it makes fantastic sandwiches, toast, or just a warm slice with butter.
Ingredients
- 1 cup (240 ml) whole milk, lukewarm (about 110°F/43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 teaspoon (4 g) granulated sugar
- 1 cup (240 g) mashed potatoes, cooled to room temperature (plain, no butter or milk added)
- 2 tablespoons (28 g) unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 1/2 teaspoons (9 g) fine salt
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 1/2 cups (170 g) shredded sharp cheddar cheese (or your favorite melting cheese), divided
- 1 tablespoon (15 ml) olive oil or melted butter for greasing the bowl
Instructions
- In a small bowl, combine the lukewarm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook), combine the mashed potatoes, melted butter, egg, and salt. Mix until smooth.
- Add the yeast mixture and stir to combine.
- Add the bread flour, 1 cup (120 g) at a time, mixing until a shaggy dough forms. If using a stand mixer, knead on low speed for 5–7 minutes, or knead by hand on a floured surface for 8–10 minutes, until the dough is smooth and elastic. It will be slightly sticky but should not stick to your fingers.
- Gently knead in 1 cup (115 g) of the shredded cheese until evenly distributed.
- Shape the dough into a ball. Place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot (75–80°F / 24–27°C) for 1 to 1 1/2 hours, until doubled in size.
- Punch down the dough to release air. Turn it out onto a lightly floured surface and shape into a loaf (about 9 inches long). Place it in a greased 9×5-inch loaf pan.
- Cover loosely with plastic wrap and let rise again for 45–60 minutes, until the dough has risen about 1 inch above the rim of the pan.
- While the dough rises, preheat your oven to 375°F (190°C).
- Sprinkle the remaining 1/2 cup (55 g) of cheese over the top of the loaf.
- Bake for 30–35 minutes, until the top is deep golden brown and the internal temperature reads 190–200°F (88–93°C) on an instant-read thermometer. If the top browns too quickly, tent loosely with foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing (at least 1 hour).
Tips
- Use dry, starchy potatoes: Russet or Yukon Gold potatoes work best. Boil or bake them, then mash without adding butter, milk, or salt—extra liquid or fat can make the dough too sticky. Measure the mashed potatoes lightly, not packed.
- Don’t overheat the milk: If the milk is too hot (above 120°F/49°C), it will kill the yeast. Use a thermometer if you have one; otherwise, it should feel like warm bath water.
- Cheese choice: Cheddar, Gruyère, Gouda, or Monterey Jack all melt well. Avoid pre-shredded cheese with anti-caking additives—they can affect the texture. Shred your own for the best melt.
- Sticky dough? Don’t panic: Potato dough is naturally stickier than regular bread dough. Resist adding too much flour—just oil your hands and work surface lightly. Over-flouring makes a dry, dense loaf.
Serving Suggestions
Serve warm slices with butter or olive oil for dipping. It makes excellent grilled cheese sandwiches—the bread is sturdy enough to toast beautifully. Pair it with soups, stews, or salads for a comforting meal. It’s also great for breakfast toast with eggs or avocado.
Variations
- Herbed Potato Cheese Bread: Add 1 tablespoon of fresh rosemary, thyme, or chives to the dough along with the cheese.
- Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the dough.
- Garlic-Parmesan: Replace the cheddar with 1 cup (100 g) grated Parmesan and add 2 minced garlic cloves to the dough.
- Whole Wheat: Substitute up to 1 cup (120 g) of the bread flour with whole wheat flour. You may need to add 1–2 tablespoons more milk, as whole wheat absorbs more liquid.
Storage and Reheating
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days. The potato helps keep it moist longer than regular bread. For longer storage, slice and freeze in a zip-top bag for up to 3 months. To reheat, toast slices directly from the freezer or warm the whole loaf in a 350°F (175°C) oven for 10–15 minutes until crusty and warm.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. Use the same amount (2 1/4 teaspoons). You can skip the proofing step in Step 1—just mix the instant yeast directly into the flour. The rise times may be slightly shorter.
Can I make this bread without a stand mixer? Absolutely. Mixing and kneading by hand is fine, just expect a slightly longer kneading time (8–10 minutes). The dough is sticky, so keep your hands floured or oiled.
Why is my dough so sticky? Potato moisture varies. If the dough is too sticky to handle, add flour a tablespoon at a time until it comes together, but don’t overdo it—the dough should be soft and slightly tacky. If it’s too dry, add a splash of milk.
Can I use leftover mashed potatoes that have butter and milk in them? Yes, but reduce the butter in the recipe to 1 tablespoon and the milk to 3/4 cup (180 ml), since the mashed potatoes already contain moisture and fat. The texture may be slightly softer, but it will still work.
Why did my bread collapse in the oven? This usually happens if the dough over-proofed (rose too long) or if the oven wasn’t hot enough. Make sure the second rise doesn’t exceed 60 minutes, and bake at 375°F (190°C) without opening the oven door for the first 20 minutes.
Can I add more cheese? Yes, up to 2 cups (225 g) total. Too much cheese can make the dough greasy and heavy, so stick to the range given.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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