Parmesan Potato Bread

Directions

Heat milk to 115 degrees F. Dissolve yeast and 1 tsp sugar in warm milk. Allow yeast to proof. To the bowl of a stand mixer add mashed potatoes, 3 cups flour, remaining 1 Tbsp sugar, salt, eggs and 1/2 cup Parmesan cheese. With mixer running on low, slowly add yeast mixture. Mix until dough comes together into a ball and pulls away from the sides of the bowl. If dough is still excessively sticky, add 1 Tbsp of flour at a time until dough is no longer sticky. Transfer dough to a lightly oiled bowl. Cover and allow to double in size, roughly 1 hour. Preheat oven to 350 degrees F. Lightly grease an 8-inch loaf pan. On a lightly floured surface, roll out dough into a 14x7-inch rectangle. Starting at one of the short edges, roll up dough tightly, pinches the edges to seal along the way. Place rolled dough in prepared loaf pan. Sprinkle with remaining 1 1/2 Tbsp Parmesan cheese. Allow to rise for an additional 30 minutes, loosely covered in a warm location. Bake for 30 minutes or until golden and center reaches nearly 180 degrees F. Allow loaf to cool prior to slicing. Store bread in an airtight container.