Description
Prep time: 30 minutes Rise time: 85 to 130 minutes in total Bake time: 30 to 40 minutes Servings: 1 loaf, about 10 slices Course: Bread, side dish, snack Cuisine: International comfort food
Ingredients
Scale
Potato bread dough:
- 2 medium potatoes, peeled and boiled (about 1 cup mashed)
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup warm milk
- 1 large egg
- 3 tablespoons melted butter
- 1/2 teaspoon garlic powder
Cheesy filling:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons softened cream cheese (optional)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
Topping:
- 1 tablespoon melted butter
- 1/4 cup shredded mozzarella
- A pinch of garlic powder
- Dried parsley, for garnish
Instructions
- Boil the peeled potatoes until fork-tender. Drain thoroughly and mash until smooth, without adding milk or butter. Let cool until just lukewarm.
- In a large bowl, combine the flour, yeast, sugar, and salt. Add the mashed potatoes, warm milk, egg, melted butter, and garlic powder. Mix until a soft dough forms.
- Knead for 8 to 10 minutes until soft and elastic. If very sticky, add flour one tablespoon at a time.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 60 to 90 minutes, until doubled.
- Mix the mozzarella, cheddar, cream cheese, parsley, Italian seasoning, and black pepper in a bowl.
- Flatten the risen dough into a rectangle, spread the cheese mixture over it leaving a small border, roll into a loaf, and pinch the seam closed. Place seam-side down in a greased 9 by 5-inch loaf pan.
- Cover loosely and let rise for 25 to 40 minutes, until puffy. Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Brush the top with melted butter and sprinkle with mozzarella and a pinch of garlic powder.
- Bake for 30 to 40 minutes, until golden brown and cooked through. If the cheese browns too quickly, loosely cover with foil.
- Brush the hot loaf with extra melted butter and sprinkle with dried parsley. Rest for at least 15 minutes before slicing.