Cheese Potato Bread (Italian)

Soften compressed yeast in 1/2 cup scalded milk; cool to lukewarm.

If dry yeast used, dissolve in 1/4 cup lukewarm water as directed on package; decrease amount of scalded milk to 1/4 cup.

Let stand 5 minutes.

Sift together flour, sugar and salt. Combine potatoes, melted butter or margarine, cheese and eggs in a large bowl.

Beat until well combined.

Blend in yeast-milk mixture and dry ingredients; mix thoroughly.

Knead on well floured board until smooth and satiny, 5 to 8 minutes.

Place in greased bowl and cover.

Let rise in a warm place (85° to 90°) until double in bulk, about 1 hour.

Punch down dough by plunging fist in center.

Knead gently on floured board about 2 minutes. Shape into a long roll and fit into well-greased 9-inch ring mold. Pinch ends together to seal.

Let rise in warm place until light, about 30 minutes.

Bake in 375° oven 25 to 35 minutes.