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:
covered percent of daily need
