Bakery
Potato Cheese Bread (No Oven, No Yeast, No Egg)
1 h 35 minServes 2Nutri-Score C€
C
1 h 35 min
1 h 35 minPotato Cheese Bread (No Oven, No Yeast, No Egg)
what you need
Ingredients
strong bread flourGrains90 g
milkDairy55 ml
unsalted butter (melted, 10 g for the dough and the rest for the pan and brushing)Dairy25 g
salt (a pinch)Spices1 g
potato (medium, boiled and mashed)Produce1 piece
mayonnaise (2 tablespoons)Pantry30 ml
mozzarella cheese (shredded)Dairy100 g
honey (for dipping)Pantry30 ml
per serving
Nutrition
453kcal
- Carbs
- 53 g
- Proteins
- 14 g
- Fat
- 21 g
what you’ll use
Tools
Mixing bowl
Frying pan
Rolling pin
Saucepan
Potato masher
step by step
Method
- Step 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.
- Step 2
Knead the dough
- Knead by hand until smooth.
- Step 3
Rest the dough in the refrigerator
- Cover the dough with cling film.
- Let it ripen in the refrigerator.
- Step 4
Boil and mash the potato
- Boil the potato in a saucepan until fully cooked.
- Mash it and mix in the mayonnaise.
- Step 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.
- Step 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.
- Step 7
Flatten gently
- Spread the filled bread gently with a rolling pin.
- Step 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.
- Step 9
Serve with honey
- Cut the bread and serve with honey for dipping.
most cooked first
