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Potato Cheese Bread (No Oven, No Yeast, No Egg)
1 Std. 35 Min.Für 2Nutri-Score C€
C
1 Std. 35 Min.
1 Std. 35 Min.Potato Cheese Bread (No Oven, No Yeast, No Egg)
was Sie brauchen
Zutaten
strong bread flourGetreide90 g
milkMilchprodukte55 ml
unsalted butter (melted, 10 g for the dough and the rest for the pan and brushing)Milchprodukte25 g
salt (a pinch)Gewürze1 g
potato (medium, boiled and mashed)Obst & Gemüse1 Stück
mayonnaise (2 tablespoons)Vorräte30 ml
mozzarella cheese (shredded)Milchprodukte100 g
honey (for dipping)Vorräte30 ml
pro Portion
Nährwerte
453kcal
- Kohlenhydrate
- 53 g
- Eiweiß
- 14 g
- Fett
- 21 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Nudelholz
Stielkasserolle
Kartoffelstampfer
Schritt für Schritt
Zubereitung
- Schritt 1
Make the dough
- Combine the strong bread flour, milk, melted unsalted butter and salt in a bowl.
- Mix and bring it together into a lump.
- Schritt 2
Knead the dough
- Knead by hand until smooth.
- Schritt 3
Rest the dough in the refrigerator
- Cover the dough with cling film.
- Let it ripen in the refrigerator.
- Schritt 4
Boil and mash the potato
- Boil the potato in a saucepan until fully cooked.
- Mash it and mix in the mayonnaise.
- Schritt 5
Roll out the dough
- Take the rested dough and shape it into a round, flat disc.
- Roll it out to about 22 cm in diameter.
- Schritt 6
Fill the bread
- Place mozzarella cheese, then the mashed potato, then more mozzarella cheese on the dough.
- Close it well and pinch the wrinkled edges to seal.
- Schritt 7
Flatten gently
- Spread the filled bread gently with a rolling pin.
- Schritt 8
Cook in the frying pan
- Butter the frying pan and heat over low heat.
- Cook until the underside turns golden, then brush melted butter on top and flip.
- When the underside is golden again, flip it over once more.
- Schritt 9
Serve with honey
- Cut the bread and serve with honey for dipping.
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