Potato Cheese Bread
HB-15866 · Hand-built original · Korean
A soft pan-baked dough wrapped around mashed potato and mozzarella, cooked under a lid on the stove until both sides turn golden. Greek yogurt crowns the warm, cheesy bread.
KoreanBreadVegetarianEgg-free
Main ingredient: potato
Pairs well with: tomato soup, green salad, corn soup, milk
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3.5 oz bread flour
- 3 1/2 tablespoons milk
- 1 1/2 tablespoons melted butter
- A little salt
- 1 potato
- 2 teaspoons butter
- 2 tablespoons mayonnaise
- 3.5 oz mozzarella cheese
- Optional: 2 tablespoons Greek yogurt
Method
- Mix the bread flour, milk, melted butter and salt in a bowl until no dry flour shows.
- Knead the dough by hand for at least 5 minutes until it turns smooth, then refrigerate it to rest for 1 hour.
- Cut the potato small, add a little water, cover the bowl with wrap and microwave the potato for 3 to 4 minutes until soft.
- Mash the cooked potato with the 2 teaspoons of butter and the mayonnaise into a smooth filling.
- Roll the rested dough out thin with a rolling pin on a floured surface.
- Layer the mozzarella, the mashed potato and then more mozzarella down the center of the dough sheet.
- Gather the dough up around the filling into a round and seal the seam well so the cheese stays inside.
- Melt a little butter in a pan preheated over low heat, set the dough round in seam side down and cover the pan with a lid.
- Cook the bread for about 7 minutes, brush its top with butter, flip it and cook about 7 minutes more under the lid until both sides are golden.
- Top the finished potato cheese bread with the Greek yogurt if using.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).