Cheesy Potato Casserole Bread
Elevate your bread-baking game with this irresistibly rich and savory Cheesy Potato Casserole Bread! Combining the best of comfort food flavors, this recipe blends creamy mashed russet potatoes, sharp cheddar, and Parmesan cheese into a soft, pillowy dough that's baked to golden perfection. Infused with garlic powder and topped with a melty cheddar crust and fresh scallions, this bread delivers all the warmth of a classic potato casserole in sliceable, shareable form. Perfect as a side dish for hearty meals or a standalone snack, this unique potato bread recipe combines homemade flair with rich, cheesy goodness. Plus, it's a crowd-pleaser that's as delightful to make as it is to eat!
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Whole milk
- 2.25 teaspoons Dry active yeast
- 1 tablespoon Sugar
- 3.5 cups All-purpose flour
- 2 cups Shredded sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Sour cream
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Chopped scallions
Instructions
Peel the russet potatoes and cut them into cubes. Place the cubes in a pot of water and boil over medium-high heat for about 15 minutes, or until fork-tender. Drain and mash the potatoes until smooth.
In a small saucepan, melt the unsalted butter over low heat. Add the whole milk and heat just until warm (but not hot). Remove from heat and sprinkle in the dry active yeast and sugar. Stir gently and let sit for 5 minutes, or until frothy.
In a large mixing bowl, combine 2 cups of the all-purpose flour, mashed potatoes, the yeast mixture, 1 cup of shredded cheddar cheese, grated Parmesan cheese, sour cream, eggs, garlic powder, salt, and pepper. Mix until well combined.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
Grease a large bowl with butter or oil. Place the dough in the bowl, turning it to coat the surface in grease. Cover the bowl with a damp towel and let the dough rise in a warm, draft-free area for about 1 hour, or until doubled in size.
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Punch down the dough and transfer it to the prepared loaf pan. Spread it evenly and sprinkle the remaining 1 cup of shredded cheddar cheese on top. If desired, sprinkle the chopped scallions over the cheese for added flavor.
Place the loaf pan in the oven and bake for 40-45 minutes, or until the bread is golden brown on top and sounds hollow when tapped. If the cheese starts to brown too quickly, loosely cover the bread with aluminum foil during the last 10 minutes of baking.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 6012 mg | 261% | |
| Total Carbohydrate | 438.7 g | 160% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 32.0 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 2565 mg | 197% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2971 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
