Wednesday, 21 November 2012

Roti kentang keju (potato cheese bread)

Happy with the potato doughnut, I then baked this potato bread from the same recipe. I just reduced 1 egg yolk and 25 ml oil but add 50 ml warm water. The result was also very satisfying. Perfect to be in the school lunchboxes. My children love it...^^


Ingredients:

1 sachet instant yeast
50 ml warm water
2 egg yolks
500 gr potato, steamed and mashed
50 ml coconut oil
75 gr sugar
1/2 tsp salt
25 gr milk powder
350 gr bread flour
150 gr all purpose four

about 50 gr extra flour (use as needed)
Grated cheddar cheese for filling
Egg yolk for egg wash




Methods:
  • Dissolve yeast in water. Set aside until double in size, about 10 - 15 minutes.
  • Place egg, mashed potatoes, yeast mixture, sugar, and oil into the bread bucket of the breadmachine. Pour the milk powder and flour (flour should cover all the wet ingredients). Make a well in the centre. Pour the salt in the well. Select the dough menu and press start. Watch the dough, add some extra flour if it is too wet. Leave and wait until the machine beeps.
  • Remove the dough to a floured table top. Punch the dough. Divide into 35 gr each (use a knife to cut the dough). Roll each portion of the dough into a ball shape. Put them into the greased baking sheet. Cover and leave for 10 minutes.
  • Take one dough and roll it out into an oval shape. Sprinkle the grated cheese. Fold the dough in half lengthwise. Make some incisions on one of the length side of the dough with a knife. Coil the dough and tuck the end under to seal. Place it back on the baking sheet. Do the same for the rest of the dough. Cover and let them rise for about 40 - 60 minutes. Brush the surface with the beaten egg and sprinkle the grated cheese. (Please see the step by step at home baking)
  • Bake until golden brown.
  • Enjoy!
I submit this entry to ncc breadweek hosted by ncc