Potato yeast bread, flavoured with sour cream, green onion, cheddar cheese and bacon.
3/4cupwarm waterabout 110F
1Tbspinstant or dry active yeast
1/2cupmashed potatoesleftover, boiled and mashed or made from instant potato flakes
1/2cupsour creamat room temperature
1/4cupvegetable oilor canola oil
1/3cupgreen onionfresh, diced
1/3cupbaconcooked and crumbled, about 3 slices
1/2cupcheddar cheeseshredded 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!