Cheese Potato Bread (Italian) - cooking recipe

Ingredients

1 cake compressed or 1 pkg. dry yeast
1/2 c. scalded milk or 1/4 c. lukewarm water and 1/4 c. scalded milk
3 c. sifted enriched flour
1 tsp. sugar
1 tsp. salt
2/3 c. riced or mashed potatoes
1/3 c. melted butter or margarine
3 oz. (about 1 c.) shredded Gruyere cheese or other firm cheese (I've used Cheddar)
2 unbeaten eggs

Preparation

Soften compressed yeast in 1/2 cup scalded milk; cool to lukewarm.
If dry yeast used, dissolve in 1/4 cup lukewarm water as directed on package; decrease amount of scalded milk to 1/4 cup.
Let stand 5 minutes.
Sift together flour, sugar and salt. Combine potatoes, melted butter or margarine, cheese and eggs in a large bowl.
Beat until well combined.
Blend in yeast-milk mixture and dry ingredients; mix thoroughly.
Knead on well floured board until smooth and satiny, 5 to 8 minutes.
Place in greased bowl and cover.
Let rise in a warm place (85\u00b0 to 90\u00b0) until double in bulk, about 1 hour.
Punch down dough by plunging fist in center.
Knead gently on floured board about 2 minutes. Shape into a long roll and fit into well-greased 9-inch ring mold. Pinch ends together to seal.
Let rise in warm place until light, about 30 minutes.
Bake in 375\u00b0 oven 25 to 35 minutes.