Northeast Gardening: Let's Talk Turkey - Year-End Edition, 1 by WNYwillieB

WNYwillieB wrote:
I didn't forget ya, Karen!! Here it is ......

Mashed Potato Three Cheese Country Bread

INGREDIENTS:

2 tsp active dry yeast
1/4 cup warm water (105ºF to 115ºF)
1/3 cup warm milk
1 egg
2 Tbsp softened butter
1 tsp salt
1/2 cup mashed potatoes
1/4 cup shredded Parmesan cheese
2-1/2 to 3 cups flour

CHEESE FILLING:

1/2 cup shredded Parmesan cheese
1 clove garlic, minced or pressed (I use more)
1 egg, beaten
1 jar pimento, drained (they are those tiny jars)
1/2 cup chopped, fresh parsley
1/3 cup cubed mozzarella cheese
1/3 cup cubed Swiss cheese (I use thinly slice Lorraine, two layers)
1 tsp oregano leaves (I use McCormick's Italian Seasonings)
1/4 tsp black pepper

PREPARATION:

• Dissolve yeast in warm water.

• In a mixing bowl, combine the milk, egg, butter, salt, potato and cheese. The mixture should be lukewarm when adding the dissolved yeast.

• Stir in the flour, half a cup at a time. Beat into a stiff dough.

• Knead until dough is smooth and elastic. Add more flour as needed.

• Let raise until doubled, 1 to 1-1/2 hours. Punch down. Let rest 10 minutes.

• Combine the filling ingredients.

• Roll out the dough into a rectangle, 1/2-inch thick. Spread with cheese mixture. Roll up the dough beginning at the wider side.

• Let rise, covered, on baking sheet until ALMOST doubled. About 30 minutes. BE CAREFUL not to let the loaf overrise during this second rising. The top will look shriveled and sink. It should not quite double in size. To test, press fingertip into top. The fingerprint should remain.

• With a sharp knife, cut a deep slash in top.

• Bake at 350ºF for 25 minutes until golden. Cool on a rack.

I used different herbs and cheeses depending on the entrée it accompanies.

Photo from recipe card, not one I took.