Skip to main content
Tourism PEI

Cheese and Potato Sourdough Bread

Credit: One Potato, Two Potato cookbook by Janet Reeves
Yield: 2 loaves
Baking Time: 45 mins


  • 2 tbsp dry yeast
  • 1/2 cup lukewarm water
  • 1 tsp sugar
  • 1 cup sourdough starter
  • 2 cups lukewarm PEI Potato water*
  • 1 1/2 cups grated Dairy Isle cheddar cheese
  • 1/2 tsp baking powder
  • 2 tbsp vegetable oil
  • 2 tbsp granulated sugar
  • 2 tbsp salt
  • 2 cups mashed PEI Potatoes
  • 7 cups all-purpose flour (approximate)


  1. Combine yeast, water and sugar. Let stand 10 minutes.
  2. Mix remaining ingredients together (except flour). Mix well. 
  3. Add dissolved yeast and gradually add flour. Stir well after each addition. Add enough flour to make a firm dough. 
  4. Knead on a lightly floured surface until smooth and elastic, using additional flour if necessary.
  5. Lightly grease dough. Place in a warm bowl; cover and let set in a draft-free place to rise until doubled.
  6. Punch down, form into loaves. Let rise 2 hours in greased loaf pans.
  7. Preheat oven to 375°F and bake 45 minutes.

* Potato water is the water that potatoes have been boiled in. As cooked, PEI Potatoes release their starchy goodness into the water. Use potato water to make your bread deliciously moist.

Stock image of cheese sourdough bread