Potato, Rosemary and Cheese Bread

On the weekend, I had some families over for an afternoon tea.
Usually, I would bake a couple of cakes as well as biscuits for an occasion like that, but I knew that all the kids were going to attend a birthday party in the late afternoon and that they were most certain to overdose on sugar in those two hours.
That is why I baked only one cake and a couple of snacking bread.

For this one, I cubed and boiled some potatoes till just tender.  Once the potatoes were drained, I drizzled some extra virgin olive oil, garlic, rosemary, and a little salt over the potatoes, mixed them well and set aside.

I rolled out the bread dough, placed the cubed potato in a line at one end, sprinkled grated cheese all over, then rolled the dough from the potato end.  I then placed this roll on a baking tray lined with silicon baking sheet, shaped it into a horseshoe, snipped along it with a pair of kitchen scissors to create vents, and let it proof for 45 minutes or so before baking it in the 180 degrees celsius oven till golden brown. Approximately 30 minutes, but it depends on your oven.  Make sure the cheese is molten and bubbling.