Waitrose and Partners
Seeded Cheddar & potato bread

Seeded Cheddar & potato bread

For a hearty brunch, toast and top a slice of this crunchy loaf with mustardy cream cheese, roasted tomato and a poached egg 

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  • Serves6
  • CourseSide
  • Prepare20 mins
  • Cook45 mins
  • Total time1 hr 5 mins
  • Plusproving + cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 350g Essential Potatoes, peeled and cut into rough 2cm chunks
  • 50g Essential Unsalted Butter
  • 350g Doves Farm Organic Seedhouse Bread Flour, plus extra for kneading
  • 7g fast action yeast
  • 5g salt
  • ½ x 20g pack rosemary, leaves finely chopped
  • 100g Waitrose Duchy Organic Mature Cheddar, grated


  1. Bring a saucepan of water to the boil. Add the potatoes and boil for 15 minutes until soft. Drain, then return to the pan (off the heat) and mash with the butter. Put in a large bowl and leave to cool to room temperature.

  2. When cool, add the flour, yeast, salt, rosemary and Cheddar cheese. Use your hands to mix everything until it all comes together, then add 50ml lukewarm water and continue to mix – the dough will be quite dry and rough. Turn onto a lightly floured work surface and knead for 5 minutes – the texture will become smoother. Return to a clean, lightly oiled bowl, cover loosely with a clean tea towel and set aside for an hour or until doubled in size.

  3. Tip the dough onto the work surface and knead well to knock it back and remove any air bubbles. Smooth into a tight ball and place on a sheet of baking parchment. Cover with the upturned bowl and set aside to prove again for 20 minutes.

  4. Preheat the oven to 220°C, gas mark 7, with a large ovenproof casserole dish inside (lid on). Carefully remove the hot casserole dish and lower the parchment and bread inside. Bake with the lid on for 20 minutes, then remove the lid and bake for another 15-20 minutes until golden and hollow- sounding if the base is tapped.


Typical values per serving when made using specific products in recipe


1,009kJ/ 241kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating