Ingredients:
Instructions:
In a large mixing bowl, dissolve the yeast and sugar in warm water and let stand until foamy (about 5 minutes). Add the cream, 3 tablespoons of melted butter, salt, cayenne pepper and 2 1/2 cups flour and beat on medium with an electric mixer for 2 minutes. Stir in the potatoes and enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic (about 8-10 minutes). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1 hour. Punch the dough down and pat into a 1/2-inch thick rectangle. Spinkle the cheese evenly over the dough, then fold the dough over the cheese and knead into the dough. Shape into two round loaves and place in greased 9-inch round baking pans. Cover and let rise until doubled, almost 45 minutes. Cut an X on the top of each loaf and brush with the remaining butter. Bake at 400° for 35 to 40 minutes or until golden brown. Remove from the pans to cool on wire racks.