This potato bread combines the tender, moist texture of traditional potato loaf with a gentle blue cheese note. We baked it recently and served it alongside a rich, warming soup — a simple, satisfying pairing that highlights the bread’s subtle savory character.
Blue Cheese Potato Bread – Two Pound Loaf
Ingredients:
- 1½ cups milk
- 1 egg, beaten
- 4 cups bread flour
- ½ cup instant potato flakes
- 2/3 cup blue cheese crumbles (about 2½ ounces)
- 1 teaspoon salt
- 4 teaspoons sugar
- 4 teaspoons olive oil
- ¾ teaspoon garlic powder
- 1 teaspoon active dry yeast
Instructions:
Place the ingredients into your bread machine according to the manufacturer’s recommended order for wet and dry ingredients. I use the basic cycle with a medium crust setting.
Start the machine and watch the dough during the first few minutes of the kneading cycle. After five to ten minutes, the dough should have formed a smooth, round ball. If the dough appears too dry or too sticky, adjust by adding a teaspoon of water or flour at a time until the desired consistency is reached.
Allow the machine to complete its cycle. When the loaf is finished, remove it carefully and let it cool on a rack for at least 15–20 minutes before slicing. Cooling briefly helps the crumb set and makes slicing easier without compressing the loaf.
Serving suggestions:
- Serve warm with butter alongside hearty soups or stews to play up the bread’s creamy potato texture and mild blue cheese flavor.
- Use slices for sandwiches paired with roasted vegetables, smoked meats, or a simple green salad.
- Toast lightly and spread with a savory compound butter or olive oil for a flavorful appetizer.
Tips and variations:
- For a stronger blue cheese presence, increase the crumbles slightly, but be mindful that a little goes a long way.
- Swap olive oil for melted butter for a richer flavor and softer crust.
- If you don’t have potato flakes, substitute an equal weight of mashed, well-drained cooked potato, adjusting the liquid as needed to maintain dough consistency.
- For a fresher garlic note, substitute ½ teaspoon garlic powder with 1 teaspoon finely minced fresh garlic, but reduce if your blue cheese is particularly pungent.
This loaf is straightforward to make in a bread machine and yields a soft, flavorful bread that complements many meals. Enjoy experimenting with the balance of potato and cheese to suit your taste.