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Parmesan Potato Batter Bread

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    60 minutes
  • Cook Time:

    35 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"
Parmesan Potato Batter Bread


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 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