Cheese Potato Bread 4 Ways
Equipment
- 1 Mixing Bowl
- 1 20cm Frying - Pan
- 1 Rolling Pin
- 1 Spatula
Ingredients
Dough
- 240 g Strong Bread Flour
- 145 ml Milk
- 25 g Butter (room temperature)
- 2 g Salt (or ½ a teaspoon)
- 20 g Melted Unsalted Butter (for frying)
Cheese
- 200 g Supermarket Mozzarella - Grated (for bacon & curry filling)
- 100 g Fresh Block Mozzarella - Finely chopped (3 cheese fillings)
- 50 g Provolone Cheese - Grated (3 cheese fillings)
- 50 g Gruyère Cheese - Grated (3 cheese fillings)
Mashed Potato
- 2 Baking Potatoes (approx 360g)
- 40 ml Whole Milk
- 40 g Unsalted Butter
- 1 pinch Salt
Champ Filling
- 2 Green Onions (spring onions)
Bacon, Onion & Mushroom Filling
- 1 rasher Bacon - Diced
- 20 g Onion - Diced (⅛ medium onion)
- 20 g Chestnut Mushroom - Diced (1 mushroom)
- 1 tsp Cooking Oil (for frying)
Curried Apple Filling
- 1 tsp Curry Powder
- 40 g Apple - Diced (½ small apple)
- 20 g Onion - Diced (⅛ medium onion)
- 10 g Unsalted Butter (for frying)
- 1 pinch Salt
Instructions
Dough
- Ready a mixing bowl, add the strong flour and salt, mix it well. Next add the unsalted butter and milk mix it well then knead it for 3 - 5 minutes.
- Next roll the dough into a ball, put it on the work surface and divide into 4 equal pieces. Then roll each piece into a ball and put them into a tub or bowl then cover with wrap or lid and leave it to rest in the fridge for at least one hour.
3 Cheese Plain Filling
- Mix together 50g Finely Chopped Mozzarella, 25g Grated Provolone & 25g Grated Gruyère Cheese. This will cover the mashed potato.
3 Cheese Champ Filling
- Mix together 50g Finely Chopped Mozzarella, 25g Grated Provolone & 25g Grated Gruyère Cheese. This will cover the mashed potato.
- Finely chop the green onions and put aside for later.
Bacon, Onion & Mushroom Filling
- Over a low medium heat add a little oil to a frying pan. Add the bacon and fry it until it there are no raw bits and push it to the side of the pan. Next add the onion and fry it until it become soft and push it another side. Then add the mushroom fry it until the water comes out then mix all ingredient's together and mix well. Set to one side ready for later use.
Curried Apple Filling
- Add the unsalted butter into the frying pan over a medium low heat, once the unsalted butter has melted add the onion & the apple and cook them until soft. Next add the salt and curry powder mix all of them well, and put to one side for later use.
Base Filling
- Roughly chop the potato and boil them until they become very soft. Drain the potatoes and return to the pan, this will allow them to dry out a little. Next mash the potatoes and add the salt, milk and unsalted butter then mix it well.
- Divide the mashed potato into 4 equal portions. Then leave one plain, in the second add the chopped green onion. In the third add the bacon, onion & mushroom mixture, lastly in the forth add the curried apple mixture.
- Mix them well.
- Take the dough out from the fridge and use the rolling pin roll the dough into a circle approx 16cm in diameter.(If your dough is a little sticky, then sprinkle a little flour on the work surface first)
- For the 3 Cheese Plain & Champ Breads, place approx 50g of the mixed cheese on to the dough and spread around, leaving space around the edge.For the Bacon & Curried Apple Breads, place 50g of the Supermarket Grated Mozzarella on to the dough and spread around, leaving space around the edge.
- Add one portion of potato filling on top of the cheese, then flatten out the potato filling using a spatula.
- For the 3 Cheese Plain & Champ Breads, place the remaining mixed cheese on top of the potato and spread around, to cover the potato.For the Bacon & Curried Apple Breads, place the remaining Supermarket Grated Mozzarella on on top of the potato and spread around, to cover the potato.
- Gently pull either side of the dough and stretch it over the filling to meet in the middle. Turn the dough and repeat until all the filling is covered.
- Then pinch the dough together to seal the bread, gently push down to flatten out the seams.Then place the dough seal side down and using a rolling pin, roll the dough out to a circle approx 16cm in diameter. (be careful not to tear the dough)
- Place a frying pan over a low heat and using a silicon brush, brush melted butter over the surface of the pan. Put the bread in the pan and brush melted butter over the top of the dough. Once the bottom side has turned a nice golden brown colour, carefully flip it over and allow the top to cook and crisp up. Cooking time should be around 4 - 5 minutes per side.
- Enjoy your Cheese Potato Bread. I recommend drizzling a little honey over the 3 Cheese Breads, this really boosts the flavour.
