Swiss Cheese Potato Bread

Potato bread earns its devoted following for one reason: that pillowy, almost-fluffy softness. Here, a scoop of potato flakes does the work, adding starch that traps moisture so the crumb stays tender and the loaf keeps longer than a plain white bread.

Swiss cheese folds in for a nutty, gently sharp savoriness that melts into the dough as it bakes, threading the loaf with little pockets of flavor.

It’s a true dump-and-go bread machine loaf: everything in the pan, press start, and walk away while the machine kneads, proofs, and bakes.

One caution worth heeding: the recipe calls for hot water to soften the potato flakes, but yeast dies in heat. Let the water cool to warm before it meets the yeast, or layer the yeast away from the hot liquid so your loaf actually rises.

Pro Tips

• Let hot water cool to warm before it touches the yeast, or the loaf won’t rise.
• Shred the Swiss yourself and add it late so it streaks through without fully dissolving.
• Measure flour by spooning and leveling; packed cups make a dense, heavy loaf.
• Cool completely before slicing so the soft crumb sets up.

Variations

• Swap the Swiss for Gruyère, sharp cheddar, or a smoked cheese.
• Add caraway seeds for a rye-bread-style aroma alongside the Swiss.
• Stir in cracked black pepper or chopped chives for a savory herb loaf.