Cheddar and Potato Bread

This hearty and crusty bread is great served with a meal or for making sandwiches.
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Cooking Time
30 mins


  • 2 heaped tsp. dry yeast
  • ¼ cup lukewarm milk
  • 2 medium size potato boiled and mashed
  • ½ cup of cheddar cheese, grated
  • 2 tbsp. fresh basil leaves, chopped
  • 2 spring onions, sliced
  • 120ml milk
  • 6 tbsp. of margarine planta
  • 500g bread flour
  • 2 tbsp. cumin seeds
  • 1 egg, beaten with a tbsp. of milk


  1. In a mixer, combine the yeast, potato, melted margarine and basil leaves.
  2. Slowly incorporate the milk, flour and cheese.
  3. Knead the mix for about 10 minutes on low speed.
  4. Remove the bread dough and put it into a greased bowl.
  5. Cover the dough and let it proof until the volume has doubled in size.
  6. Punch the dough down and leave it to rise for another 40 minutes.
  7. Divide the dough into 2-3 equal portions.
  8. Transfer the portions of dough into a grease loaf pan.
  9. Brush the top with egg wash.
  10. Sprinkle the top with cumin seeds.
  11. Bake for 30 minutes at 180°C.

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