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Parmesan Potato Batter Bread
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Servings: Serves 8
Cook Time: 35 minutes
Prep Time: 60 minutes
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
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: |
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| 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%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |