Cheese and Potato Bread
[From "Cook's Library Potatoes" cookbook, Copyright Parragon 2003]

Serves 8

INGREDIENTS
1 tbsp butter, for greasing
1 cup diced mealy potatoes
2 envelopes active dry yeast
5 cups white bread flour, plus extra for dusting
2 cups vegetable bouillon
2 garlic cloves, crushed
2 tbsp chopped rosemary
1/4 cup grated Swiss cheese
1 tbsp vegetable oil
1 tbsp salt

DIRECTIONS
1) Lightly grease and flour a cookie sheet.  Cook the potatoes in a pan of
boiling water for 10 minutes or until softened.  Drain and mash.

2) Transfer the mashed potatoes to a large mixing bowl.  Stir in the yeast,
flour, and bouillon, and mix to form a smooth dough.  Add the garlic,
rosemary, and three-quarters of the cheese and knead the dough for 5
minutes. Make a hollow in the dough, then pour in the vegetable oil, add
the salt, and knead the dough again.

[Note: The KitchenAid with the dough hook makes this a lot easier.]

3) Cover the dough and let it rise in a warm place for 1.5 hours or until
doubled in size.

4) Knead the dough again and divide it equally into 3 portions.  Roll each
portion into a sausage shape about 14 inches long.

5) Press one end of each of the sausage shapes firmly together, then
carefully braid the dough, without breaking it, and fold the reamaining
ends under, sealing them firmly.

6) Place the braid on the prepared cookie sheet, cover and let rise for 30
minutes.

7) Sprinkle the remaining cheese over the top of the braid and cook in a
preheated oven, 375 F, for 40 minutes or until the bottom of the loaf
sounds hollow when tapped.  Serve warm.