Tender Cheese Bread With Ancho Swirl Recipe

Directions:

1. 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.
2. Add cheese, garlic, oregano, sugar, salt, milk and water. Mash until it's a completely smooth, slightly thick liquid.
3. Pour into a large mixing bowl and set aside to cool slightly, about 5-6 minutes.
4. Meanwhile, in a medium bowl, whisk together yeast and flours.
5. When the potato mixture had cooled slightly, beat in the eggs, followed by the flour in small batches to form a soft, smooth dough.
6. Continue mixing fr 8-10 minutes, until all the flour is incorporated.
7. Turn onto a floured board and knead 10 minutes, until smooth and elastic.
8. Cover and let rest 40 minutes.
9. Deflate dough, divide in half.
10. Roll one half of the dough into a rectangle, spread half the ancho paste overtop.
11. 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.
12. Cover loaves and allow to rise 1 hour.
13. Preheat oven to 375F.
14. Bake the loaves for 15 minutes, then cover with foil and bake a further 20 minutes.
15. Turn out of pans immediately and cool on wire racks.
16. *Ancho chile paste is also made by Purcell Mountain Farms