Italian Cheese-Potato Bread

This bread machine loaf packs mashed potatoes and Monterey Jack cheese right into the dough for a dense, savory bread with a soft crumb and rich flavor. The potatoes add moisture and a slight creaminess that keeps the bread fresh longer than a standard white loaf, while the cheese melts into pockets throughout as it bakes.

Dried oregano gives it that Italian herb backbone, and two eggs enrich the dough so each slice has a tender, almost brioche-like quality despite being a hearty bread. Just load everything into the machine on the white bread setting and let it do its thing.

The result is a loaf that’s substantial enough to eat on its own with butter, and flavorful enough to stand up to soups, stews, or a thick sandwich.

Chef Tips

• Use leftover mashed potatoes if you have them. Freshly mashed works too, just let them cool to room temperature before adding so they don’t kill the yeast.
• Warm the milk to about 110°F (43°C). Too hot and it kills the yeast, too cold and the dough won’t rise properly.
• Shred the Monterey Jack rather than cubing it. Shredded cheese distributes more evenly through the dough.
• This bread is dense by design. Don’t expect a light, airy crumb. The potatoes and cheese weigh it down in the best way.

Variations

• Garlic herb: Add roasted garlic cloves and a teaspoon of dried basil alongside the oregano for a more complex herb flavor.
• Pepper jack swap: Use pepper jack cheese instead of Monterey Jack for a bread with a gentle kick of heat in every bite.