Parmesan Potato Bread

Ingredients

• 3/4 C milk
• 2 1/4 tsp active dry yeast
• 1 tsp and 1 Tbsp granulated sugar, divided
• 1 C mashed potatoes
• 1 1/2 tsp salt
• 2 large eggs
• 3 – 3 1/2 C all purpose flour
• 1/2 C plus 1 1/2 Tbsp Parmesan, divided

Directions

1. Warm the milk until it reaches 115 degrees F, then stir in the yeast and 1 tsp sugar until dissolved. Let the yeast mixture proof.
2. Add the mashed potatoes, 3 cups flour, the remaining 1 Tbsp sugar, salt, eggs and 1/2 cup Parmesan cheese to the bowl of a stand mixer. Turn the mixer to low and pour in the yeast mixture gradually. Keep mixing until the dough gathers into a ball and releases from the bowl sides. If it is still far too sticky, mix in flour 1 Tbsp at a time until the stickiness is under control.
3. Move the dough into a lightly oiled bowl. Cover it and let it rise until doubled, about 1 hour.
4. Preheat the oven to 350 degrees F. Lightly grease an 8-inch loaf pan.
5. Set the dough on a lightly floured surface and roll it into a 14x7-inch rectangle. Beginning with a short side, roll the dough up firmly, pinching the edges closed as you work. Transfer the shaped loaf to the prepared pan, then scatter the remaining 1 1/2 Tbsp Parmesan cheese over the top. Cover it loosely and let it rise in a warm spot for another 30 minutes.
6. Bake for 30 minutes, until the loaf is golden and the middle is close to 180 degrees F.
7. Let the loaf cool before you slice it. Keep the bread in an airtight container.