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Parmesan Potato Batter Bread

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Servings: Serves 8

Cook Time: 35 minutes

Prep Time: 60 minutes


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"


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

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 280 kcal (14%)
Calories from Fat 162
Total Fat 18 g (28%)
Saturated Fat 11 g (55%)
Cholesterol 70 mg (23%)
Sodium 310 mg (13%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 1 g (4%)
Protein 6 g (10%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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