Potato cheddar “pierogi” bread
"This recipe is enough to feed 20 people!..."
INGREDIENTS
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2 cups and 2 tablespoons warm water (about 115F)
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1 package (2 ¼ teaspoon) instant dry yeast
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2 tablespoons cornmeal
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5 cups bread flour
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1 tablespoon salt
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2 tablespoons olive oil
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4 large yukon dold potatoes, peeled & diced
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¼ cup unsalted butter
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2 cups shredded cheddar cheese
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Salt and pepper
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1 egg with 2 tablespoons water, for brushing
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