Delicious potato bread, flavoured with sour cream, green onion, cheddar cheese and crumbled bacon. It’s a loaded baked potato in bread form!
It’s been a while since I shared a bread recipe here, so I thought I would share this delicious Loaded Baked Potato Bread that I made last week.
I always love potato bread, as the added mashed potatoes make for such a lovely texture in the bread. I took this one a few steps further, by flavouring the dough with a bit of sour cream and some green onion. For the filling, I sprinkled with some old, white cheddar cheese and a bit of crumbled bacon.
This loaf is less about the filling, than the overall balance of flavours. It really does taste like a loaded baked potato in bread form!
Cook’s Notes for Loaded Baked Potato Bread
I shaped this the bread by twisting it together to prevent the dreaded gaps that can occur inside the bread when it has filling and is rolled jelly-roll style. That said, if you’d rather not twist it, you can simply roll it up jelly-roll style. If going the jelly-roll route, roll it up from the short side instead of the long side.
I put the chopped green with the filling, but with some hindsight, I think they’re better added to the dough, so they don’t end up on top of the loaf and scorch. The taste wasn’t bad, but maybe not the best look.
This bread freezes beautifully, if you want to make it ahead.
I used my favourite tea loaf pan to bake this loaf, which is longer than a typical loaf pan. It is 4 1/2 x 12 inches. If you don’t have this size loaf, go with a 9×5-inch loaf pan instead.
Video: Shaping the Bread
I made this video for my Cheese Bread recipe, to show how to shape it. This one is shaped exactly the same, only the fillings are different.
Loaded Baked Potato Bread
Potato yeast bread, flavoured with sour cream, green onion, cheddar cheese and bacon.
- 3/4 cup warm water about 110F
- 1 Tbsp instant or dry active yeast
- 1/2 cup mashed potatoes leftover, boiled and mashed or made from instant potato flakes
- 1/2 cup sour cream at room temperature
- 1 tsp salt
- 1/4 cup vegetable oil or canola oil
- 3 cups all-purpose flour
- 1/3 cup green onion fresh, diced
- 1/3 cup bacon cooked and crumbled, about 3 slices
- 1/2 cup cheddar cheese shredded and well packed, plus more for top before baking
To a large bowl or the bowl of a stand mixer fitted with a paddle attachment, add the warm water (about 110F). Sprinkle the yeast over-top and stir in. Let stand 5 minutes.
To the bowl, add the mashed potatoes, sour cream, salt, vegetable oil and 1 cup of the flour. Using a spoon or the paddle attachment of the stand mixer, mix to combine. If using stand mixer, switch from the paddle attachment to the kneading hook.
Add additional 1 cup of flour and mix in. Knead in the last cup of flour, together with the diced green onion, add flour a bit at a time, and adding only as much as needed to make a smooth and soft dough, that is moist, but not sticky. (You may need a bit more than 3 cups, as well). Remove the dough to a greased bowl, cover with plastic wrap and let rise until doubled, 45-60 minutes.
Preheat oven to 375F.
Remove dough to a floured work surface and roll into a 10-inch x 16-inch rectangle. Scatter shredded cheddar cheese and crumbled bacon evenly over-top.
For a 9x5-inch standard loaf: Roll up jelly-roll style, starting from the 10-inch (short) side. Pinch seam together and place into a greased 9x5-inch loaf pan.
For a 9x5-inch twisted loaf: Roll up jelly-roll style, starting from the 10-inch (short) side, then follow the shaping directions below.
For 12x4-inch twisted loaf: Roll up jelly-roll style, starting from the 16-inch (long) side.
Shaping Directions: (*There is a video of this shaping in the Cook's Notes above, if you need to see how it's done).
Set your jelly-rolled dough on a large cutting board and using a sharp knife, cut in half down the middle from one end to the other, to make two pieces. Rotate the slices so that the cut side is facing up, exposing the filling, placing the two pieces right next to each other. Pinch together the two pieces at the far end, then twist/braid the two pieces together, twisting about 3 times. Pinch together the end closest to you. Using a bench scraper or spatula, lift the twisted loaf into a greased loaf pan.
Cover with a clean tea towel and allow to rise until about doubled, a further 30-40 minutes.
Sprinkle a bit more shredded cheddar cheese over-top of loaf.
Bake in preheated 375F oven for about 40 minutes, checking after 30 minutes and loosely laying a sheet of aluminum foil over-top if loaf is browned enough, to prevent over-browning for the last part of baking.
Remove from oven and let stand in pan for 5 minutes, them remove from pan to a cooling rack to cool completely.
Be sure to read the "Cook's Notes" included with this post, where I share some valuable tips, options, substitutions and variations for this recipe!