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Potato Bread
Potato bread doesn’t have to be complicated. Try our recipe and serve potato bread with your roasts and other dishes.
Ingredients
Potato Bread
Calculate the cost of this dish here:
Number of servings
−
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Price of the dish on the menu
Total cost of the ingredients
₱0.0
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Wet Ingredients Preparation
Unsalted Butter
/g
80.0 g
0%
White Sugar
/g
100.0 g
0%
Egg Yolk
/pc
2.0 pc
0%
Dry Ingredients Preparation
All Purpose Flour
/g
500.0 g
0%
Yeast, instant
/g
10.0 g
0%
Full Cream Milk Powder
/g
25.0 g
0%
Water
/ml
500.0 ml
0%
Iodized Salt
/g
8.0 g
0%
Knorr Potato Flakes 2kg
/g
100.0 g
0%
Bread Preparation
Egg wash (1 egg + 2 T water)
/pc
0.0 pc
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Wet Ingredients Preparation
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Unsalted Butter 80.0 g
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White Sugar 100.0 g
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Egg Yolk 2.0 pc
Dry Ingredients Preparation
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All Purpose Flour 500.0 g
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Yeast, instant 10.0 g
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Full Cream Milk Powder 25.0 g
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Water 500.0 ml
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Iodized Salt 8.0 g
Bread Preparation
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Egg wash (1 egg + 2 T water)
Preparation
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Wet Ingredients Preparation
- Preheat the oven to 400F
- Using the paddle attachment, at mixer speed 2, cream the butter until soft
- Add the sugar gradually
- Scrape the sides of the bowl
- Add the egg yolks and mix until well-combined
- Turn the mixer off
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Dry Ingredients Preparation
- Combine flour, Knorr Mashed Potato Flakes, yeast, and milk powder in a bowl
- Change the mixer attachment to the dough hook
- Turn mixer back on to speed 2
- Gradually add the dry ingredients alternatively with the water
- Repeat until all the dry ingredients and water have been included in the mixture
- Add the salt
- Continue to knead the dough for 5 to 8 minutes
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Bread Preparation
- Turn the mixer off and round the dough in the mixer bowl
- Let the dough rest for 1 1/2 hours or until it doubles in size
- Shape the dough into logs and portion into 40 g rolls
- Lay the rolls on a greased tray and let them proof for 30 to 45 minutes or until they double in size
- Brush the risen logs with egg wash then bake for 5 minutes
- Let the bread rest for 3 minutes before serving
