Cheese Potato Bread (Italian)

1. 1

   Soften compressed yeast in 1/2 cup scalded milk; cool to lukewarm.

2. 2

   If dry yeast used, dissolve in 1/4 cup lukewarm water as directed on package; decrease amount of scalded milk to 1/4 cup.

3. 3

   Let stand 5 minutes.

4. 4

   Sift together flour, sugar and salt. Combine potatoes, melted butter or margarine, cheese and eggs in a large bowl.

5. 5

   Beat until well combined.

6. 6

   Blend in yeast-milk mixture and dry ingredients; mix thoroughly.

7. 7

   Knead on well floured board until smooth and satiny, 5 to 8 minutes.

8. 8

   Place in greased bowl and cover.

9. 9

   Let rise in a warm place (85u00b0 to 90u00b0) until double in bulk, about 1 hour.

10. 10

    Punch down dough by plunging fist in center.

11. 11

    Knead gently on floured board about 2 minutes. Shape into a long roll and fit into well-greased 9-inch ring mold. Pinch ends together to seal.

12. 12

    Let rise in warm place until light, about 30 minutes.

13. 13

    Bake in 375u00b0 oven 25 to 35 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.