Source: Crazy for Casseroles - James P. Villas

1 envelope active dry yeast
1 cup warm milk
1/3 cup vegetable shorting, at room temperature
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
3 cups all-purpose flour
1 cup mashed potatoes, at room temperature
1/2 cup extra-sharp shredded Cheddar cheese
1/2 cup freshly grated Parmesan cheese

Grease a deep round or oval 2-quart casserole and set aside.

In a large mixing bowl, sprinkle the yeast over the milk and let dissolve. Add the shortening, egg, salt, pepper and 1 cup of the flour and beat until smooth, about 2 minutes. Stir in the remaining 2 cups flour, the potatoes and Cheddar until well blended. Scrape the dough in the prepared casserole,  cover with plastic wrap, and let rise in a warm are until doubled in bulk, about 40 minutes.

Preheat the oven to 375 degrees F.

Sprinkle the Parmesan evenly over the top of the dough and bake until golden brown, about 45 minutes. Transfer the bread to a wire rack to cool,  then cut into slices.

Makes 1 loaf; 6 servings.