I made some mashed potatoes with broccoli & cheddar cheese in them this past week, thinking I could sneak some vegetables past/into my extremely picky toddler. Nope. She spit them right out. So, my husband and I enjoyed them but were stuck with a bunch of leftovers. Hence this bread creation I am calling:
Broccoli & Cheddar Potato Bread
aka HUGE Mound of Cheesy Broccoli Bready Goodness
1 c. milk
2 T. unsalted butter
1 T. sugar
2 tsp. salt (use only 1 tsp. if your potatoes are seasoned like mine were)
2 1/2 tsp. active dry yeast
1/4 c. warm water
2 1/2 c. warm mashed potatoes (I used my broccoli & cheese mashers, heated in the microwave about 1 minute.)
5- 6 1/2 c. flour
1 c. chopped & cooked broccoli florets
1 1/4 c. shredded sharp cheddar
1 T. unsalted butter, melted
Combine the milk, 2 T. butter, sugar and salt in a small saucepan and heat until butter is just melted. Pour into a large mixing bowl. Dissolve the yeast in the warm water; add to milk mixture. Add mashed potatoes and 1 cup of flour. Mix until combined. Now slowly add the remaining flour - enough to form a soft dough. Mix in broccoli & 1 cup of the cheese. Dump out onto a floured surface, and knead for about 5 minutes, adding more flour as necessary, until you have a soft, pliable round of dough. Place in a large, oiled, bowl. Cover with a dish towel and left rise in a warm place for 1 hour or until doubled.
Punch down dough and knead several times. Form into a round loaf and place into a greased deep-pie pan or casserole dish.
Cover again and let rise for about 20 minutes or until doubled again. Bake at 350 for 1 hour. Brush with melted butter and sprinkle with remaining 1/4 cup cheese. Bake for 20 minutes more. Remove from pan to cool. 
This might be one of my favorite breads now.
Toast slices of it the next day and smear with cream cheese...
Use it for an amazing grilled cheese sandwich...
Watch in delight as your toddler devours it...
Haha! Mama was sneaky after all...
No comments:
Post a Comment