Italian bakers discovered that potato starch creates bread 40% moister than flour alone—this 1800s trick still works.
Pan Bread with Potatoes and Mozzarella
Indulge in this fluffy pan bread that combines the earthy goodness of potatoes with the creamy richness of mozzarella! With a simple mix of mashed potatoes and melty cheese, this delightful bread is perfect for any meal or as a snack. Get ready to elevate your bread game—your taste buds will thank you!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Petersilieoptional
- 500gr Kartoffeln (17.6 oz)
🥛Dairy & Eggs(2)
- 1 Ei
- 200gr Mozzarella (7.06 oz)
🫙Pantry Staples(2)
- 1TL Backpulver (5 ml)
- 200gr Mehl (1.6 cup)
🧂Spices & Seasonings(1)
- Salz
👨🍳 Instructions
- 1
Peel and boil the potatoes until soft.
- 2
Mash the potatoes and let them cool slightly.
- 3
Add flour, baking powder, and salt to the mashed potatoes.
- 4
Incorporate mozzarella and parsley into the mixture.
- 5
Add the egg and knead everything together until a soft, slightly sticky dough forms.
- 6
Flour a surface and shape the dough into a large ball, adding more flour as needed to prevent stickiness.
- 7
Roll out the dough to a medium thickness.
- 8
Fry the rolled dough in butter until golden brown.
💡 Pro Tips
- ✓Boil potatoes to exactly 205-210°F internal temperature (fork-tender but not waterlogged) because overcooked potatoes absorb excess water, making your dough too wet and preventing proper gluten development.technique205-210°F internal temp
- ✓Let mashed potatoes cool to 100-110°F before adding flour because hot potatoes will denature gluten proteins and create a gummy texture instead of tender bread.timing100-110°F
- ✓Use low-moisture mozzarella (45-50% moisture content) rather than fresh because excess moisture will make your dough sticky and cause steam pockets that create uneven cooking.ingredient45-50% moisture
- ✓Fry at medium heat (275-300°F pan temperature) to ensure the interior cooks through while achieving golden browning - higher heat will burn the outside before the potato-flour matrix sets properly.equipment275-300°F
- ✓Roll dough to exactly ½-inch thickness because thinner will cook too quickly and become crispy rather than tender, while thicker won't cook through evenly in the pan.technique½-inch thickness
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian bakers discovered that potato starch creates bread 40% moister than flour alone—this 1800s trick still works.
Pan Bread with Potatoes and Mozzarella
Indulge in this fluffy pan bread that combines the earthy goodness of potatoes with the creamy richness of mozzarella! With a simple mix of mashed potatoes and melty cheese, this delightful bread is perfect for any meal or as a snack. Get ready to elevate your bread game—your taste buds will thank you!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Petersilieoptional
- 500gr Kartoffeln (17.6 oz)
🥛Dairy & Eggs(2)
- 1 Ei
- 200gr Mozzarella (7.06 oz)
🫙Pantry Staples(2)
- 1TL Backpulver (5 ml)
- 200gr Mehl (1.6 cup)
🧂Spices & Seasonings(1)
- Salz
👨🍳 Instructions
- 1
Peel and boil the potatoes until soft.
- 2
Mash the potatoes and let them cool slightly.
- 3
Add flour, baking powder, and salt to the mashed potatoes.
- 4
Incorporate mozzarella and parsley into the mixture.
- 5
Add the egg and knead everything together until a soft, slightly sticky dough forms.
- 6
Flour a surface and shape the dough into a large ball, adding more flour as needed to prevent stickiness.
- 7
Roll out the dough to a medium thickness.
- 8
Fry the rolled dough in butter until golden brown.
💡 Pro Tips
- ✓Boil potatoes to exactly 205-210°F internal temperature (fork-tender but not waterlogged) because overcooked potatoes absorb excess water, making your dough too wet and preventing proper gluten development.technique205-210°F internal temp
- ✓Let mashed potatoes cool to 100-110°F before adding flour because hot potatoes will denature gluten proteins and create a gummy texture instead of tender bread.timing100-110°F
- ✓Use low-moisture mozzarella (45-50% moisture content) rather than fresh because excess moisture will make your dough sticky and cause steam pockets that create uneven cooking.ingredient45-50% moisture
- ✓Fry at medium heat (275-300°F pan temperature) to ensure the interior cooks through while achieving golden browning - higher heat will burn the outside before the potato-flour matrix sets properly.equipment275-300°F
- ✓Roll dough to exactly ½-inch thickness because thinner will cook too quickly and become crispy rather than tender, while thicker won't cook through evenly in the pan.technique½-inch thickness