Parmesan Potato Batter Bread
Nutrition
Calories: 280 kcalCarbohydrates: 25 gProtein: 6 gFat: 18 gSaturated Fat: 11 gCholesterol: 70 mgSodium: 310 mgFiber: 1 g
Ingredients
- 1 tablespoon Unsalted butter
- ¼ oz Active yeast dry
- ½ cup Warm water 110 to 115 degrees F
- 1¾ cup All purpose flour
- 1 tablespoon Sugar
- ¾ teaspoon Salt
- 2 each Garlic clove finely chopped
- 1 cup Shredded potatoes
- 4 tablespoon Unsalted butter room temperature
- 1 each Large eggs beaten
- ½ cup Parmesan cheese grated
- 2 tablespoon Cold unsalted butter diced 1/4"
Instructions
- 1. Thoroughly grease an 8-inch round pan with 1 tablespoon butter.
- 2. In a large bowl, stir yeast into water to soften. Add flour, sugar, salt, garlic, potato, 4 tablespoon butter, and egg. Beat vigorously for 3 minutes with either a wooden spoon or a stand mixer (batter is too thick to use a handheld mixer). Scrape batter into prepared pan.
- 3. Cover with a tightly woven cloth, such as a dishcloth, and let rise for 50 minutes; after 40 minutes, preheat oven to 375 degrees F. Just before baking, sprinkle surface with cheese and dot bread with 2 tablespoons cold butter. Bake for 30 to 35 minutes, until internal temperature reaches 190 degrees F on an instant read thermometer; surface should be golden. Cut into eight pie-shaped wedges. Serve immediately.
- Source: Hannaford fresh Magazine, January - February 2007