Parmesan Potato Bread

Parmesan Potato Bread takes roughly 45 minutes from beginning to end. This recipe serves 6 and costs 49 cents per serving. One serving contains 328 calories, 14g of protein, and 5g of fat. It is brought to you by Baked by Rachel. This recipe is liked by 882 foodies and cooks. A mixture of potatoes, all purpose flour, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is awesome. Try Best Au Gratin Potato Bread (Baked in Bread Machine), Parmesan Bread, and Parmesan Bread for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 1/4 tsp active dry yeast

3 - 3 1/2C all purpose flour

2 eggs

1 tsp and 1 Tbsp granulated sugar, divided

3/4C milk

1/2C plus 1 1/2 Tbsp Parmesan, divided

1C mashed potatoes

1 1/2 tsp salt

Equipment:

stand mixer

bowl

loaf pan

oven

Cooking instruction summary:

Heat milk to 115°F. Dissolve yeast and 1 tsp sugar in warm milk. Allow yeast to proof. To the bowl of a stand mixer add mashed potatoes, 3 cups flour, remaining 1 Tbsp sugar, salt, eggs and 1/2 cup Parmesan cheese. With mixer running on low, slowly add yeast mixture. Mix until dough comes together into a ball and pulls away from the sides of the bowl. If dough is still excessively sticky, add 1 Tbsp of flour at a time until dough is no longer sticky. Transfer dough to a lightly oiled bowl. Cover and allow to double in size, roughly 1 hour. Preheat oven to 350°F. Lightly grease an 8-inch loaf pan. On a lightly floured surface, roll out dough into a 14x7-inch rectangle. Starting at one of the short edges, roll up dough tightly, pinches the edges to seal along the way. Place rolled dough in prepared loaf pan. Sprinkle with remaining 1 1/2 Tbsp Parmesan cheese. Allow to rise for an additional 30 minutes, loosely covered in a warm location.Bake for 30 minutes or until golden and center reaches nearly 180°F. Allow loaf to cool prior to slicing. Store bread in an airtight container.

 

Step by step:


1. Heat milk to 115°F. Dissolve yeast and 1 tsp sugar in warm milk. Allow yeast to proof. To the bowl of a stand mixer add mashed potatoes, 3 cups flour, remaining 1 Tbsp sugar, salt, eggs and 1/2 cup Parmesan cheese. With mixer running on low, slowly add yeast mixture.

2. Mix until dough comes together into a ball and pulls away from the sides of the bowl. If dough is still excessively sticky, add 1 Tbsp of flour at a time until dough is no longer sticky.

3. Transfer dough to a lightly oiled bowl. Cover and allow to double in size, roughly 1 hour. Preheat oven to 350°F. Lightly grease an 8-inch loaf pan. On a lightly floured surface, roll out dough into a 14x7-inch rectangle. Starting at one of the short edges, roll up dough tightly, pinches the edges to seal along the way.

4. Place rolled dough in prepared loaf pan. Sprinkle with remaining 1 1/2 Tbsp Parmesan cheese. Allow to rise for an additional 30 minutes, loosely covered in a warm location.

5. Bake for 30 minutes or until golden and center reaches nearly 180°F. Allow loaf to cool prior to slicing. Store bread in an airtight container.


Nutrition Information:

Quickview
307k Calories
12g Protein
5g Total Fat
50g Carbs
14% Health Score
Limit These
Calories
307k
15%

Fat
5g
8%

  Saturated Fat
2g
16%

Carbohydrates
50g
17%

  Sugar
2g
3%

Cholesterol
63mg
21%

Sodium
750mg
33%

Get Enough Of These
Protein
12g
26%

Vitamin B1
0.68mg
45%

Selenium
28µg
41%

Folate
158µg
40%

Vitamin B2
0.52mg
30%

Manganese
0.44mg
22%

Vitamin B3
4mg
22%

Phosphorus
189mg
19%

Iron
3mg
18%

Calcium
151mg
15%

Vitamin B5
0.85mg
9%

Fiber
2g
8%

Zinc
1mg
7%

Vitamin B12
0.37µg
6%

Copper
0.12mg
6%

Magnesium
23mg
6%

Vitamin D
0.73µg
5%

Vitamin B6
0.09mg
5%

Potassium
149mg
4%

Vitamin A
193IU
4%

Vitamin E
0.23mg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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