Potato bread: make it at home, it is soft and can be frozen

How about enjoying a soft, soft and warm stuffed potato bread at any time of the day? Find out how to prepare and freeze it to always have fresh bread.

How about enjoying a soft, soft and warm stuffed potato bread at any time of the day? Find out how to prepare and freeze it to always have fresh bread.

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:30 + dough resting time

Intermission: 02:10

TOOLS

1 cutting board(s), 1 pan(es) (optional), 1 potato masher, 2 bowls, 1 baking tray(s) (or more, if needed)

EQUIPMENT

traditional + mixer with hook whisk (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Potato bread ingredients:

– 320 g of potatoes (see recipe)

– 370 g of wheat flour

– 2 and 1/2 teaspoons of dry yeast (3 g for every 2 portions)

– 2 and 1/2 teaspoons of sugar

– 1 unit of eggs

– 50 ml of milk

– 90 g of unsalted butter at room temperature

– 1 teaspoon(s) of salt

Ingredients for the filling:

– 400 g of mozzarella cut into cubes

Ingredients FOR GREAKING

– oil to taste

Ingredients TO FINISH (WASH THE EGG):

– egg to taste, whole, beaten

– milk to taste

– salt to taste (pinch)

PREPARATION:

1. Start by cooking the potatoes.
2. Separate the utensils and ingredients for the recipe. This recipe is simpler if prepared in the mixer, with the hook attachment. Its yield is approximately 24 units of 50 g each (filled) for 4 portions – 1 entire recipe.
3. Divide the mozzarella into cubes: 1 cube per unit of bread weighing approximately 15 g each.
4. Grease the baking tray(s) with oil.
5. Sift the flour.

PREPARATION:

Potato bread (cooking potatoes):

1. Place the potatoes in a pan with cold water or cook them in the microwave in a transparent bag with holes for about 7 minutes or until soft.
2. When they are cooked, squeeze them while still hot into a bowl (normal or in the mixer) large enough to add all the ingredients of the dough.
3. Measure the quantity: you will need 125 g of boiled and squeezed potatoes for every 2 portions.
4. Continue pre-preparation (step 2).

Potato bread (dough preparation):

1. In a bowl (preferably a planetary mixer), add the sifted wheat flour, dry yeast and sugar and mix or beat well until all the ingredients are incorporated.
2. Then add the lightly beaten egg(s) and milk and beat/mix again.
3. Add the butter, mix or beat until incorporated into the dough and finally add the salt.
4. Work the dough until it becomes soft and well compact (and comes away from the mixer bowl, rolling it around the hook).
5. Place the dough in an oiled bowl and cover it with cling film.
6. Leave to rise for at least 1 hour or until the volume is 1.5 times greater than the original – the ideal growth temperature is 37°C, it is also fine to put it in the microwave (without turning it on).

Potato bread (dough division):

1. Divide the dough into equal sized portions – 12 units for every 2 portions – 1 whole recipe = 24 units. If you have a scale, weigh them with 35g each.
2. Form balls, leaving them very smooth.
3. Place on the greased baking tray(s) or on the greased surface.
4. Cover with cling film and leave to rest for 15 minutes.

Potato Bread (forming, filling and 2nd leavening):

1. On the greased surface, open a portion of dough with your hands, forming a disc.
2. Place a cube of cheese in the center and close it like a “bundle”.
3. Place it between your hands, greased with oil, smooth it well, flatten it.
4. Place seam side down, directly on the greased baking tray(s), leaving 3cm space for the bread to rise.
5. Repeat the process until all the sandwiches are formed and filled.
6. Cover the loaves with cling film and let them rise again for about 1 hour or until they are 1.5 times their original size.
7. Preheat the oven to 180°C (after approximately 40 minutes of rising).

Stuffed Potato Bread – Finish and Cook (Wash the Eggs):

1. In a bowl, beat the egg/s with the salt and a little milk.
2. Brush the bread with this mixture.
3. Place the bread in the oven preheated to 180°C and bake until risen and golden, about 25-30 minutes. If you plan to consume them on another occasion, freeze them, following the steps below.

Potato bread (frozen):

1. Cook them for half the time indicated above: they will still be white, but leavened and slightly golden on the sides.
2. Remove from the oven and leave to cool on a wire rack.
3. Once they have cooled, arrange them in a mold (without stacking them), one on top of the other, without touching them and place them in the freezer until they are completely frozen.
4. Then place them in plastic bags, close them and keep them frozen until ready to cook.

Potato bread (frozen):

1. Preheat the oven to 180°C.
2. Place them in a mold, still frozen, and cook again for 8-10 minutes (the time may vary depending on the oven) or until completely defrosted.

FINALIZATION AND ASSEMBLY:

1. Serve the potato bread(s). hot at any time of the day.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.