Ingredients

How to make it

  • In a large saucepot, boil potatoes until very soft - about 25 minutes. Drain, reserving 1/2 cup water, and return to the pot over very low heat.
  • Add cheese, garlic, oregano, sugar, salt, milk and water. Mash until it's a completely smooth, slightly thick liquid.
  • Pour into a large mixing bowl and set aside to cool slightly, about 5-6 minutes.
  • Meanwhile, in a medium bowl, whisk together yeast and flours.
  • When the potato mixture had cooled slightly, beat in the eggs, followed by the flour in small batches to form a soft, smooth dough.
  • Continue mixing fr 8-10 minutes, until all the flour is incorporated.
  • Turn onto a floured board and knead 10 minutes, until smooth and elastic.
  • Cover and let rest 40 minutes.
  • Deflate dough, divide in half.
  • Roll one half of the dough into a rectangle, spread half the ancho paste overtop.
  • Roll dough up as you would for a cinnamon-raisin bread (jelly-roll style) and place in a greased loaf pan. Repeat for remaining dough and filling.
  • Cover loaves and allow to rise 1 hour.
  • Preheat oven to 375F.
  • Bake the loaves for 15 minutes, then cover with foil and bake a further 20 minutes.
  • Turn out of pans immediately and cool on wire racks.
  • *Ancho chile paste is also made by Purcell Mountain Farms
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Reviews & Comments 3

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    " It was excellent "
    midgelet ate it and said...
    love breads like this!
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    " It was excellent "
    bostyn ate it and said...
    Sounds great!!
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  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 134.3
    Total Fat: 2.9 g
    Cholesterol: 18.8 mg
    Sodium: 64.1 mg
    Total Carbs: 22.4 g
    Dietary Fiber: 1.9 g
    Protein: 4.7 g
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