The Ultimate Gouda and Roasted Potato Bread (Incredibly Soft & Chewy!)
Imagine pulling a rustic, golden-brown loaf of bread from your oven, the crust crackly and crisp, giving way to an impossibly soft, chewy, and tender crumb. Now, imagine that perfect crumb is studded with creamy roasted potatoes and pockets of smoky, melted Gouda cheese. That, my friends, is the pure, soul-warming magic of this incredible…
Imagine pulling a rustic, golden-brown loaf of bread from your oven, the crust crackly and crisp, giving way to an impossibly soft, chewy, and tender crumb. Now, imagine that perfect crumb is studded with creamy roasted potatoes and pockets of smoky, melted Gouda cheese. That, my friends, is the pure, soul-warming magic of this incredible Gouda and Roasted Potato Bread. This isn’t just a loaf of bread; it’s an event, a centerpiece, and the most delicious thing you will bake all year.
I promise you, there is no greater feeling than slicing into this warm loaf and seeing those beautiful pockets of melted cheese and tender potato. The aroma that fills your home as it bakes is absolutely intoxicating. It’s a bread that is hearty enough to be a meal in itself, yet it’s the perfect companion to a warm bowl of soup or a charcuterie board.
Get ready to create a truly special, bakery-quality loaf that will have everyone asking for your secret.
Why This Will Be Your Favorite Artisan Bread!
You are going to be completely amazed by the incredible texture and flavor of this homemade loaf. It’s a must-bake for so many good reasons:
- Impossibly Soft and Moist Crumb: The roasted potatoes are the secret! They add starch and moisture to the dough, resulting in a bread that is unbelievably soft, tender, and stays fresh for days.
- Packed with Savory Flavor: The combination of sweet, creamy roasted Yukon Gold potatoes and the rich, smoky flavor of Gouda cheese is a match made in heaven. Every slice is a flavor bomb.
- A Beautiful, Rustic, Artisan Loaf: The steam-baking technique creates a gorgeous, crackly, golden-brown crust that looks and tastes like it came from a professional bakery.
- A Fun and Rewarding Baking Project: From roasting the potatoes to kneading the soft dough, this is a wonderfully satisfying, hands-on recipe that yields impressive results.
- Incredibly Versatile: This bread is amazing on its own, toasted with butter, served alongside a hearty stew, or used as the base for the most epic grilled cheese sandwich of your life.
Recipe Snapshot
| Prep Time | 45 minutes |
| Rise Time | 1 hour 45 minutes |
| Cook Time | 40 minutes |
| Total Time | 3 hours 10 minutes |
| Servings | 16 pieces |
| Calories | 101 kcal per piece |
| Course | Bread, Side Dish |
| Cuisine | American / European |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for This Artisan Loaf
This recipe uses simple, wholesome ingredients to create a truly spectacular loaf of bread.
→ For the Bread
- ½ pound Yukon Gold potatoes, chopped → About ¾ cup. Their creamy, buttery texture is perfect for this bread.
- 1 ½ teaspoons olive oil → For roasting the potatoes.
- 1 ½ teaspoons salt, divided → To season the potatoes and the dough.
- 1 package (¼ ounce) active dry yeast → The leavening for our beautiful loaf.
- 2 ½ to 3 cups all-purpose flour → Plus more for kneading.
- 1 cup warm water (120° to 130°F) → The perfect temperature to activate the yeast.
- ½ cup shredded smoked Gouda cheese → For those incredible pockets of smoky, melted cheese.
Let’s Bake Bread! Your Step-by-Step Guide
Ready to create a beautiful, bakery-quality loaf at home? Let’s get our hands a little floury!
Part 1: The Dough
- Roast the Potatoes: Preheat your oven to 425°F. Toss the chopped potatoes with olive oil and ½ teaspoon of salt on a baking pan. Roast for 20-25 minutes, until tender and lightly golden. Let them cool.
- Activate the Yeast & Mix Dough: In a large bowl, mix the yeast, the remaining 1 teaspoon of salt, and 2 cups of flour. Add the warm water and beat with an electric mixer on medium speed until a smooth, wet dough forms. Stir in enough of the remaining flour by hand to form a soft, sticky dough.
- Knead the Dough: Turn the dough out onto a floured surface. Knead for 6-8 minutes, until the dough becomes smooth and elastic.
- Add the Goodies & First Rise: Gently knead the cooled roasted potatoes and the shredded Gouda cheese into the dough until they are just distributed. Place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.
Part 2: Shape, Rise, and Bake
- Shape and Second Rise: Punch down the risen dough. Shape it into a 7-inch round loaf (a boule) and place it on a parchment-lined baking sheet. Cover it with a kitchen towel and let it rise in a warm place for about 45 minutes, until it has expanded to about 9 inches.
- Prepare the Oven for Steam: While the loaf rises, adjust your oven racks. Place one rack at the lowest setting and the second in the middle. Place an old, oven-safe skillet on the bottom rack. Preheat the oven to 425°F and bring 2 cups of water to a boil in a teakettle.
- Slash and Steam: Using a very sharp knife or a lame, make a quick, confident ¼-inch-deep slash across the top of the risen loaf. Place the bread on the middle oven rack. Carefully pull out the bottom rack and pour the boiling water into the hot skillet (pour away from you!). Quickly slide the rack back in and close the oven door to trap the steam.
- Bake!: Bake for 10 minutes. Then, reduce the oven temperature to 375°F and carefully remove the skillet with the water. Continue to bake the bread for 30-35 minutes longer, until it’s a deep golden brown and sounds hollow when you tap the bottom.
- Cool Completely: Transfer the beautiful loaf to a wire rack to cool completely before slicing. This is a crucial step!
Gouda and Roasted Potato Bread
Ingredients
Equipment
Method
- Preheat oven to 425°F. On a baking pan, toss potatoes with oil and 1/2 tsp salt. Roast for 20-25 minutes until tender. Let cool.
- In a large bowl, mix yeast, remaining 1 tsp salt, and 2 cups flour. Add warm water and beat until smooth. Stir in enough remaining flour to form a soft, sticky dough.
- Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Gently knead in the cooled roasted potatoes and Gouda cheese.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and shape into a 7-in. round loaf. Place on a parchment-lined baking sheet. Cover and let rise for about 45 minutes, until expanded to about 9 inches.
- While rising, place an oven-safe skillet on the bottom oven rack and preheat oven to 425°F. Boil 2 cups of water.
- Slash the top of the loaf. Place bread on the middle rack. Carefully pour the boiling water into the hot skillet on the bottom rack to create steam and close the oven door quickly.
- Bake for 10 minutes. Reduce oven to 375°F, carefully remove the skillet of water, and bake for 30-35 minutes longer until deep golden brown. Cool completely on a wire rack before slicing.
Notes
WiseRecipes’ Top Tips for Perfect Artisan Bread
These are the little secrets that take this homemade bread from good to truly spectacular.
- The Potato is the Secret. Don’t skip it! The starches from the potato create an unbelievably moist, soft crumb and help the bread stay fresh for longer. Make sure the potatoes are cooled before you knead them into the dough.
- The Steam Bath is a Game-Changer. This is the professional baker’s secret to a crispy, crackly, artisan-style crust. The initial blast of steam keeps the outside of the dough moist for the first few minutes of baking, allowing the bread to expand fully (this is called “oven spring”).
- Be Careful with the Steam! When you pour the boiling water into the hot skillet, a huge plume of steam will erupt. Work quickly and confidently, and always pour the water away from your face and body.
- Knead Until Smooth and Elastic. Don’t skimp on the kneading time. This is what develops the gluten structure that gives the bread its beautiful, chewy texture. A properly kneaded dough will be smooth, supple, and will spring back when you poke it.
- Cool Completely Before Slicing. This is the hardest part, I know! But it’s essential. The bread is still cooking internally as it cools. Slicing into a hot loaf will release steam and can result in a gummy, dense texture. Let it cool on a wire rack for at least an hour for the best result.
Keep It Fresh! Storing Your Homemade Bread
This bread is so delicious, but here’s how to store it if you have any left!
- Room Temperature: The best way to store this artisan bread is to keep it at room temperature. You can place it cut-side down on a cutting board or store it in a paper bag for up to 3 days. Avoid plastic bags, which can trap moisture and make the crust soft.
- Freezing: This bread freezes beautifully! Once completely cool, you can slice it and place it in a freezer-safe bag. It will keep for up to 3 months. You can then pull out individual slices and toast them directly from frozen.
FAQs: Your Potato Bread Questions, Answered!
Can I use a different kind of potato?
Yukon Gold potatoes are ideal for their creamy, buttery texture. However, a starchy potato like a Russet would also work well. I would avoid waxy potatoes like red potatoes, as they may not break down as nicely in the final bread.
Can I use a different kind of cheese?
Absolutely! The smoky flavor of Gouda is fantastic, but a sharp cheddar, a nutty Gruyère, or even a spicy pepper jack would all be delicious substitutes.
I don’t have an oven-safe skillet for the steam. What else can I use?
Any sturdy, shallow metal baking pan (like an old broiler pan or a metal cake pan) will work. Just be sure not to use a glass dish, as the extreme temperature change from the boiling water can cause it to shatter.
Can I make this dough in a stand mixer?
Yes, you can. Use the dough hook attachment. Mix on low speed until the dough comes together, then increase the speed to medium-low and let it knead for about 5-7 minutes, until the dough is smooth and clears the sides of the bowl. Knead in the potatoes and cheese by hand for the last minute.
Final Thoughts: Your Own Artisan Bakery
There is nothing more satisfying than the process of creating a beautiful, rustic loaf of bread from scratch. The smell, the feel of the dough, and the final, glorious result are all part of the magic. This Gouda and Roasted Potato Bread is a true celebration of those simple joys. It’s a special, comforting, and incredibly delicious loaf that I hope fills your home with warmth and happiness. Happy baking!
