1.5 cups potato leek soup- I used this recipe from Ina Garten
1.5 tsp yeast
2.5 cups all-purpose flour
1 cup shredded Irish Cheddar
Olive oil (for greasing the bowl and loaf pan)
Mix the potato leek soup, yeast, and 2 cups of flour in a bowl until well combined- add more flour as needed for the mixture to come together as a shaggy dough. Turn the dough out onto a floured surface and knead until smooth, about 5 to 10 minutes. Put dough in a lightly oiled bowl, cover with a damp kitchen towel and allow to rise until double in size, 1-2 hours.
Punch down the dough and roll out into a rectangle-ish (it doesn’t need to be perfect) about 15 inches long and 10 inches wide. Sprinkle the grated cheddar on the dough, leaving an edge of about 1/2 inch on each side. Roll length wise- when you’re done, you should have a 15 inch log. Pinch the seam down the length of the dough as well as the ends to seal in the cheese.
Grease a standard size loaf pan on the bottom and sides Form the log into a “S”shape to fit into the pan- seam side down. Let rise for another 45 minutes. Preheat oven to 375 and bake for 30 minutes until lightly golden on the top. Remove from the pan immediately and allow to cool for at least 30 minutes before slicing.
Makes one loaf.