Golden Potato & Mozzarella Stuffed Bread Loaf

Experience the comforting aroma of freshly baked Potato & Mozzarella Stuffed Bread, a delightful fusion of tender yeast dough, creamy mashed potatoes, and melty cheese. Originating from rustic European home kitchens, this recipe transforms simple pantry staples into an irresistible loaf that’s perfect for breakfast, a satisfying snack, or alongside your favorite soup or salad. With its golden crust, pillowy interior, and savory potato–cheese filling, each slice offers a hearty, soul-warming bite that appeals to both family and guests.

Cooking Time

• Preparation time (mixing, kneading, filling): 30 minutes
• First rise: 60 minutes
• Shaping & second rise: 45 minutes
• Baking: 12–15 minutes
• Total time: Approximately 2 hours 30 minutes

Ingredients

For the Dough:
• 100 g warm water (about 40 °C)
• 12 g white sugar (≈1 tbsp)
• 3 g active dry yeast (≈1 tsp)
• 1 large egg
• 200 g all-purpose or bread flour (sifted)
• 3 g salt (≈½ tsp)
• 20 g melted unsalted butter

For the Filling:
• 1 medium potato (≈150 g), peeled and diced
• Water for boiling
• 1 tsp salt (for boiling)
• Freshly ground black pepper, to taste
• 80 g shredded mozzarella cheese

For Finishing:
• Reserved egg wash (≈10 ml)
• Extra melted butter, for brushing

Step-by-Step Cooking Directions

1. Activate the Yeast: In a small bowl, whisk together 100 g warm water, 12 g sugar, and 3 g active dry yeast. Stir gently, then let sit for 5 minutes until foamy and bubbling—an indicator of active yeast.

2. Mix the Dough Base: Crack 1 egg into the yeast mixture and whisk to combine. Reserve about 10 ml of this egg wash for later brushing.

3. Incorporate Dry Ingredients: In a large bowl, sift 200 g flour and 3 g salt together. Make a well in the center and pour in the yeast–egg mixture. Stir with a wooden spoon until a shaggy dough forms.

4. Knead the Dough: Transfer the dough to a lightly floured surface. Knead vigorously for about 5 minutes, gradually adding the reserved 20 g melted butter. Continue kneading until the dough is smooth, elastic, and no longer sticks to your hands.

5. First Rise: Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with a damp cloth and let rise at room temperature for 60 minutes, or until it has doubled in size.

6. Prepare the Potato Filling: While the dough rises, add diced potato to a saucepan and cover with water. Add 1 tsp salt and bring to a boil over medium–high heat. Cook for 15–20 minutes until potatoes are tender. Drain, then mash with a fork, seasoning with salt and pepper to taste. Allow to cool slightly.

7. Divide and Rest: After the first rise, turn the dough out onto a floured surface. Divide into two equal portions and shape each into a smooth ball. Cover and let rest for 15 minutes—this relaxation makes rolling easier.

8. Shape and Fill: Roll one dough ball into a rectangle roughly 25×15 cm. Transfer to a parchment-lined baking pan. Gently spread half of the mashed potato across the dough, leaving a small border. Sprinkle 40 g mozzarella over the potatoes.

9. Seal and Second Rise: Fold the dough edges over the filling and pinch to seal securely. Brush the top with reserved egg wash. Cover loosely and let rise for 30–35 minutes until puffy. Meanwhile, prepare the second loaf with the remaining dough and filling.

10. Bake to Golden Perfection: Preheat your oven to 190 °C (375 °F). Place the pan on the middle rack and bake for 12–15 minutes, or until the crust turns golden brown and sounds hollow when tapped.

11. Finish with Butter: Remove the loaves from the oven and immediately brush the hot crusts with melted butter for extra shine and flavor. Cool on a wire rack for 10 minutes before slicing.

Nutritional Information (per serving; yields 8 slices)

• Calories: 185 kcal
• Protein: 5 g
• Carbohydrates: 23 g
• Dietary Fiber: 1 g
• Sugars: 2 g
• Total Fat: 7 g
• Saturated Fat: 3.5 g
• Sodium: 170 mg

The Origins and Popularity of the Recipe

Stuffed breads have ancient roots across Europe and Asia, where home cooks sought portable, filling meals. In Eastern Europe, potato-stuffed breads like Ukrainian “pyrizhky” or Polish “pyzy” emerge from peasant traditions, making hearty use of humble tubers. The addition of cheese likely evolved as dairying became widespread, enriching the flavor profile. Today, potato & cheese breads are celebrated in bakery showcases and home kitchens alike, prized for their comforting familiarity and crowd-pleasing appeal.

Reasons Why You’ll Love the Recipe

• Satisfying Comfort: Creamy potato and melted cheese create a luscious filling.
• Homestyle Appeal: Feels like a warm, homemade embrace in every bite.
• Versatile Serving: Enjoy at breakfast, lunch, dinner, or as a snack.
• Kid-Friendly: Mild flavors and soft texture make it a hit with children.
• Impressive Yet Simple: Uses basic techniques to yield bakery-quality loaf.

Health Benefits

Potatoes provide potassium and vitamin C, while moderate use of butter and cheese delivers calcium and protein. Yeast-leavened dough offers B-vitamins and beneficial nutrients. By balancing portion size and pairing the bread with fresh salads or soups, you can enjoy this indulgent loaf as part of a nutritious meal plan.

Serving Suggestions

• Breakfast: Serve warm with a pat of butter and jam.
• Soup Companion: Pair with tomato or vegetable soup for dipping.
• Sandwich Base: Use slices as soft rolls for deli fillings.
• Picnic Staple: Pack whole loaves for on-the-go lunches or outdoor gatherings.

Common Mistakes to Avoid

• Underproofing: Failing to let the dough double will yield dense bread.
• Overfilling: Too much potato can break the crust; stick to the recommended amount.
• Baking Too Hot: Excessive heat can brown the crust before the interior bakes through.
• Skipping Rest: Allowing the divided dough to rest is key for easy shaping.

Pairing Recommendations

• Beverages: A warm cup of tea or coffee complements the mild flavors.
• Soups & Stews: Chunky lentil soup or creamy chowder make excellent partners.
• Cheese Board: Slice and serve alongside cured meats and pickles for a charcuterie twist.

Cooking Tips

• Water Temperature: Ensure water is around 40 °C to activate yeast without killing it.
• Consistent Dice: Uniform potato cubes cook more evenly.
• Room Temperature Ingredients: Use eggs and butter at ambient temperature for smooth incorporation.
• Egg Wash: Brush only once to avoid tearing the fragile crust.

Similar Recipes to Try

• Cheesy Bacon Pull-Apart Bread
• Spinach & Feta Filled Loaf
• Herb-Infused Garlic Knots
• Sweet Potato & Rosemary Focaccia
• Classic Cheese-Stuffed Pizza Dough

Variations to Try

• Garlic Mashed Potato: Mix roasted garlic into the potato filling.
• Spicy Kick: Stir chopped jalapeños into mashed potatoes.
• Herb Blend: Add fresh rosemary or thyme to the dough or filling.
• Vegan Option: Substitute dairy-free butter and cheese.
• Sweet Twist: Swap savory filling for cinnamon-sugar butter and raisins.

Ingredient Spotlight

Active Dry Yeast: The leavening powerhouse that transforms simple flour and water into light, airy dough. Proper activation and proofing ensure optimal rise and texture, making it the backbone of countless bread recipes worldwide.

Conclusion

This Potato & Mozzarella Stuffed Bread combines the rustic charm of homemade dough with a creamy, cheesy filling that satisfies cravings and brings warmth to any table. While the techniques are straightforward—proofing, kneading, filling, and baking—the result is nothing short of spectacular: golden, pillowy loaves bursting with flavor. Whether shared at family gatherings or enjoyed solo with a cup of tea, this recipe is destined to become a beloved staple in your baking repertoire.

FAQ

1. Can I use instant yeast instead of active dry yeast?
   Yes—reduce the amount to 2 g and mix directly with the flour.

2. How do I know if my yeast is still good?
   If the mixture doesn’t foam after 5 minutes, the yeast is inactive and should be replaced.

3. What if my dough is too sticky?
   Add small pinches of flour during kneading until it no longer sticks.

4. Can I freeze the dough before baking?
   Yes—after shaping, freeze on a tray, then store in a bag. Bake from frozen, adding 5 minutes to the bake time.

5. How do I store leftover bread?
   Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

6. Can I reheat slices in the microwave?
   It’s best to warm in a 160 °C oven for 5 minutes to maintain crust texture.

7. Is gluten-free flour an option?
   Use a 1:1 gluten-free flour blend with xanthan gum for structure; expect a different crumb.

8. How can I add more flavor to the dough?
   Incorporate 1 tsp garlic powder or Italian seasoning into the flour.

9. Can I make mini rolls instead of a loaf?
   Absolutely—divide dough into smaller portions, fill, seal, and bake for 10–12 minutes.

10. What other cheeses work well?
    Fontina, gouda, or a sharp white cheddar all complement the potato filling beautifully.