Cheddar-Asiago Potato Bread

My list of favorite cheeses is getting rather long. I mean how many favorites can a girl have? It's like asking me to pick my favorite band (it depends on my mood) or my favorite pair of shoes (it depends on the occasion)- you can't ask me to choose just one. I won't do it. Asiago definitely makes the cheese list. Ever since my best friend Aubrey and I discovered Asiago cheese bagels at Panera during high school, I've been smitten. I haven't cooked/baked with Asiago much yet, but that should change!

This potato loaf bread is laced with ribbons of sharp Cheddar and piquant Asiago (and specked with black pepper). It's absolutely divine right out of the oven. When the bread is warm the melted cheeses form gooey pockets of pleasure. Since this makes two loaves, you'll surely have leftovers. Rewarm the bread in the microwave or toaster for a similar effect. In the meantime it will keep well in the freezer.

INGREDIENTS
1 lb. baking potatoes, peeled and cubed
1 1/4 cup warm potato cooking water
2 1/4 tsp. active dry yeast
1 cup all-purpose flour
4-4 1/2 cups white whole wheat flour
2 tsp. salt
3/4 tsp. freshly ground black pepper
1 cup (4 oz.) extra-sharp Cheddar cheese, shredded
3/4 cup (3 oz.) Asiago cheese, shredded

DIRECTIONS
1. Plate potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat and simmer until soft, about 15 minutes. Drain potatoes, reserving 1 1/4 cups of the cooking water. Set water aside to cool to 110 F. Mash potatoes with a potato masher until smooth.

2. Combine warm cooking water and yeast in a large bowl. Let stand 5 minutes until foamy. Stir in the mashed potato and all-purpose flour. Gradually stir in the whole wheat flour, salt, and pepper to form a stiff dough.

3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough remaining flour to prevent dough from sticking to hands. Gently knead in cheddar and Asiago.

4. Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover, and let rest 5 minutes. Divide dough in half. Form dough into two loaves. Place in loaf pans coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

5. Preheat oven to 375 F. Bakes loaves in preheated oven for 35-45 minutes (my loaf took 35 minutes and the rolls 15-18 minutes) or until loaves are golden brown and sound hollow when tapped. Remove from pans to cool on a wire rack.

Makes 2 loaves (I made 1 loaf and 8 sandwich rolls.)

(Adapted from Cooking Light)