This Loaded Potato Bread is packed with green onions, cheese, and crumbled bacon. The base is a potato bread base making it moist and delicious. It’s perfect on it’s own or used as a rustic sandwich bread.
Potatoes. Oh how I love thee! Let me count the ways.
I feel like Bubba in Forest Gump when it comes to potatoes. I don’t think there’s a potato dish I haven’t tasted. Well, maybe potato candy.
If you have two addictions, does that mean you have to go through 24 steps? Hello. My name is Christie and I’m addicted to potatoes AND bread! Oh yeah… Just look at this wholesome goodness.
Yup. In this “low carb” world, I’m not shying away from the carbs. It’s the fat… But just look at the tender crumb, tasty fillings. How can you NOT want to scarf this bread down in it’s entirety?”
Yes. This is lowfat bread. That’s 2% sharp cheddar and only fat free milk and nonfat yogurt went into this bread. The bacon? No. They’re regular bacon bits. BUT, if you weren’t lazy like me, you could crisp up some turkey bacon or even facon for the bits in the middle. But, for the love of all that is holy DO NOT use turkey bacon bits. It will ruin the bread. See the #fail post I did here. Sorry, Oscar Meyer. I refuse to use your turkey bacon bits ever again! No offense.
Heh. Thought I’d break it down for ya. I just couldn’t resist. It just looks so… YUMMY! And it’s so easy to throw together! The longest time is the double proofing. I mean, it’s TORTURE waiting for it to proof twice, but that increases the flavor of the dough. And it is flavorful! The mashed potatoes make it so tender and so delicious.
I missed the deadline for the GYCO challenge, but I wanted to share this bread none the less. It is so tasty and I can’t wait to use it for sandwiches. The crumb is that tender! The crust is not too crispy and has softened the longer it sits in the baggie. It would make excellent sammies or even some grilled sammies.
Mmm. I’m thinking a BLT on this bread? FABULOUS!
- 1 cup mashed potatoes
- 4 cups bread flour
- 1/2 cup heavy cream
- 1/2 cup nonfat yogurt
- 2 1/2 teaspoon active dry yeast
- 1 teaspoon salt
- 6 ounces sharp cheddar cheese, grated
- 1/4 cup fresh chives, chopped
- 1/2 cup crumbled bacon
- Combine mashed potatoes, 3 cups of flour and next 4 ingredients (cream through salt) in the bowl of a stand mixer with the dough hook attachment. Beat on medium speed until the dough forms a ball and begins to pull away from the sides; adding enough flour to keep the dough from sticking.
- Once the dough forms a ball and doesn’t stick, set the mixer on medium-high and knead 5 to 7 minutes or until it’s smooth and elastic.
- Turn the dough out onto a flour surface and knead a few times. Form into a ball and place in a proofing box, or a bowl coated with cooking spray. Toss to coat the dough, cover, and allow to rise an hour or until doubled in size.
- Punch the dough down, fold into thirds horizontally, then vertically; turning the dough into a ball again. Allow to rise again, until doubled; about an hour.
- Preheat oven to 425.
- Punch the dough down and roll out into a 13 x 9 rectangle. Sprinkle the cheese, bacon and chives evenly over the dough. Roll, starting from a short end, into a tight log and pinch the seam to close.
- Allow to rest 30 minutes then, using a sharp knife, make three slashes into the dough and bake at 425 for 30 to 45 minutes or until lightly brown and sounds hollow when rapped on the bottom.
- Cool completely before slicing and serving.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 300Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 29mgSodium 395mgCarbohydrates 38gFiber 2gSugar 2gProtein 11g