Latest revision as of 21:37, 2 March 2014

Makes: 1 loaf

Active Time: 30 minutes

Total Time: 1 hour 40 minutes

From: http://www.hannaford.com/recipe/Recipes/Fresh-Magazine/breads-rolls/Parmesan-Potato-Batter-Bread/pc/22280/c/28833/sc/28857/9237.uts#

Ingredients

1 tablespoon Unsalted butter

1/4 oz Active yeast, dry

1/2 cup Warm water, 110 to 115 degrees F

1 3/4 cup All purpose flour

1 tablespoon Sugar

3/4 teaspoon Salt

2 each Garlic clove, finely chopped

1 cup Shredded potatoes

4 tablespoon Unsalted butter, room temperature

1 each Large eggs, beaten

1/2 cup Parmesan cheese, grated

2 tablespoon Cold unsalted butter, diced 1/4"

Directions

Step 1

Thoroughly grease an 8-inch round pan with 1 tablespoon butter.

Step 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.

Step 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.