Potato Bread with Cheese and Garlic
This is a soft potato bread filled with Kashkaval cheese, with a garlic-and-butter mixture made by roasting the garlic in the oven and brushing the pieces before and after baking. The dough is made with boiled potatoes, flour, eggs, yeast, and sugar; it is proofed twice, then baked at 220°C until puffed and browned.
A soft bread made with potato and filled or flavored with cheese and garlic.
Similar to stuffed bread or cheesy garlic rolls.
Ingredients
- 200 g Boiled potatoes
- 6 cups / 600 g Flour
- 1 tsp Salt
- 2 small eggs Eggs
- 1 tbsp Butter
- 1 cup / 200 ml Water
- 1/5 tsp / 7 g Yeast
- 2/5 Sugar
- 2 heads Garlic
- 1 tsp Olive oil
- mentioned without a quantity Salt
- mentioned without a quantity Pepper
- 50 g Butter for the garlic mixture
- 300 g Kashkaval cheese
- 1 tsp Oregano
Instructions
- Boil the potatoes in a pot until tender, then mash them while warm.
- Mix the flour and salt in a bowl.
- Add the mashed potatoes, eggs, warm water, yeast, and sugar to the bowl, then begin kneading.
- Add the softened butter to the dough in the bowl and continue kneading until the dough is soft and elastic.
- Place the dough in a bowl greased with a little oil or flour, then cover the bowl and leave it in a warm, dark place inside the oven until the dough doubles in size.
- Prepare the garlic on a baking tray or parchment paper, then add the olive oil, salt, and pepper, and wrap the garlic in the paper.
- Place the wrapped garlic in the oven until soft and roasted, then mash it with the butter designated for the garlic mixture.
- Roll out the dough on a floured surface to a thickness that is not too thin.
- Cut the dough into rounds using a cutter or a cup.
- Place the grated Kashkaval cheese inside the rounds, then seal them tightly.
- Arrange the pieces on a baking tray lined with parchment paper, or in a butter-greased Pyrex dish, or a butter-greased cheesecake pan.
- Cover the tray and leave the pieces to proof a second time in a warm, dark place inside the oven until doubled in size.
- Brush the tops with the butter-and-garlic mixture, then place the tray in the oven at 220°C with bottom heat first.
- Bake the pieces in the oven for 20 to 25 minutes until puffed, then turn on the top heat to brown the tops.
- Add an extra layer of garlic butter on top, then sprinkle with oregano.
- Serve the bread hot, straight from the oven.
- Use any leftover dough after cutting, then shape it into balls and roll it out again to use it.