Cheesy Potato Bread (Print Version)
# Ingredients:
→ Dough
01 -
90 ml of milk
02 -
150 g of plain or wheat flour
03 -
1 g of salt
04 -
15 ml of butter (unsalted) or any cooking oil
→ Filling
05 -
200 g of potatoes, peeled
06 -
6 g of onions, minced finely
07 -
240–360 ml of mozzarella, shredded
08 -
15 ml of mayo
09 -
15 g of bacon bits
# Instructions:
01 -
Throw together the milk, salt, and flour in a bowl, giving it a good mix till little clumps form. Pop in the butter or oil and mix until there’s no dry powder left. Bring it together into a rough ball but don’t knead.
02 -
Wrap the dough in some plastic and stick it in the fridge for half an hour.
03 -
Chop the potatoes after peeling and boil till they’re soft. Mash them well with a fork.
04 -
Microwave bacon bits and onions for 30 seconds for extra flavor. Stir them into the mashed potatoes along with mayo, mixing until it’s all blended.
05 -
Once chilled, sprinkle flour on your countertop. Roll out the dough into a big, thin 30 cm circle, being careful not to tear it.
06 -
Spread mozzarella cheese in the center of your dough. Place the potato mixture neatly on top, forming a circle, then add another layer of cheese on top.
07 -
Pull the dough edges up around the filling like a pouch. Seal the edges well by pinching them together. Flatten slightly and roll gently to smooth it out.
08 -
Warm up a nonstick pan over medium-low heat. Pour a little oil in and brush it around so the surface is lightly coated.
09 -
Put the dough into the pan, brush some oil on top, and cover with a lid. Cook for about 3–5 minutes till the bottom side gets golden.
10 -
Flip the dough gently with two spatulas and let the other side cook under the lid till golden. Press down lightly to check if it’s puffed and done.
11 -
Cut the bread into slices and enjoy it right away while warm and gooey.
# Notes:
01 -
Make sure the dough edges are sealed tightly to avoid any filling oozing out during cooking.