Name: Potato Cheese Bread (No Oven, No Yeast)
Prep time: 80 min
Cook time: 15 min
Total time: 95 min
Ingredients: 20 gram Melted Salted Butter; 1 medium size Potato; 60 ml Milk; 90 gram All purpose flour; null Mozzarella cheese; 20 gr Melted Salted Butter; 2 tbsp Mayonnaise

The Making of Potato Cheese Bread

In this recipe, I would use All purpose flour instead of bread flour. Bread flour indeed have more protein but all purpose flour would do the job just as well. Just kidding, actually I don't have bread flour and I am just experimenting with what I got, but hey! It's done! And delicious as well!

For the cheese I believe you can use some good cheese or whichever you prefer, but I use mozzarella since that's what left in fridge and also it's hard to find good cheese in my area.

We would also need butter, and since I use salted butter, I won't be using salt. When rolling the dough and spread it, it's better to make it around 20cm in diameter but be careful to not make it way to thin. If you are new to this like I am, it would need some effort to stitch up the hole because I rolled it to thin.

For the potato fillings, if you like potato texture rather than very soft liquidy results, you can boil the potato until just soft so that it would still have the body texture when you bite. If not then you can boil it long enough until it's very soft. In here we would be using medium size potato (weight around 170-210 gram). When mashing the potato, feel free to fiddle with seasoning of your preference to add flavour! Let's go~

ingredients

Potato cheese bread
- 20 grammelted salted butter
- 1 medium sizepotato(170-200 gram)
- 60 mlmilk
- 90 gramall purpose flour(can be substituted)
- mozzarella cheese(can be replaced with cheese of your preference)
- 20 grmelted salted butter(for cooking)
- 2 tbspmayonnaise

instructions

Potato Cheese Bread

In a bowl, put in 90 gr of flour, 60 ml of milk, and 20 gr of melted salted butter.
Mix them well with spatula until it form a body, then knead it with your hand.
Knead it for around 3-5 minutes and shape it like a ball.
Once it take ball shape, wrap it using plastic wrap and put it in refrigerator for 1 hour.
While waiting for the dough, let's proceed with the potato.
Peel of potato and wash off the starch with water, then proceed to boil the potato.
Normally, it would take around 30-40 minutes to make it soft, but since I like my potato to have a texture, I boiled mine for around 20 minutes.
Once potato boiled, pat dry with paper towel and mash it. If you like your potato texture extra fine, boil it for a long time and strain it through strainer after you mash it.
Season the potato with 2 tbsp of mayonnaise, mix it well.
After finish seasoning our potato let's wait until the dough is ready.
After an hour, Take the dough from the fridge, and start to roll it with rolling pin to make a circle shape. Around 20cm in diameter would be good, but be careful not to make it to thin.
Once it's flattened enough, proceed to add fillings.
Add in cheese on bottom part, and spread the mash potato on it's top.
Add another layer of cheese, on top of spread mash potato. I filled mine too much its a bit hard to close.
Take the outer side and pull it to the center gently. Repeat until you close it and pinch it gently and repetitively to close.
Flip the dough and with rolling pin, roll it just a bit and gently until its around 2 cm thick.
Brush half salted butter to frying pan surface over medium heat and put in the dough gently.
Let it be around 2-3 minutes and check the bottom part periodically. Wait until the bottom part starts browning, then brush the upper part and sides with butter and flip.
Let it be for around 3 minutes and flip it once again. repeat this until you brown it to your preference.
After it's done, cut into 8 sizes and serve while it's pipping hot. You can also sprinkle some sugar or cinnamon powder~ Enjoy~