Stuffed Bread with Potato

Stuffed Bread with Potato is a delicious and filling snack that is perfect for any time of the day. With a crispy exterior and a flavorful potato and cheese filling, this stuffed bread is sure to be a hit with your family and friends.

Why Make Stuffed Bread with Potato

Stuffed Bread with Potato is a tasty and satisfying snack that is easy to make at home. Filled with a savory potato, pepper, and cheese mixture, and encased in a soft and fluffy bread, these stuffed breads are perfect for any occasion. Whether you serve them as a snack, a light meal, or as part of a larger spread, they are sure to be a hit with everyone.

How to Make Stuffed Bread with Potato

Prepare the Dough:

1. In a sizable mixing bowl, dissolve the sugar and yeast in the lukewarm water until fully dissolved. Let it rest for 5-10 minutes until foamy.
2. Add the warm milk, egg, and salt. Mix well.
3. Gradually add the flour, mixing until the dough comes together and is soft but not sticky. Adjust flour amount if needed.
4. Knead the dough on a floured surface for approximately 5-7 minutes until it forms a smooth texture.
5. Transfer the dough into a greased bowl, cover it with a cloth, and let it rise in a warm spot until doubled in size, about 1 hour.

Prepare the Filling:

1. While the dough is rising, boil the diced potato until tender, then drain and let it cool.
2. In a pan with a little oil, sauté the onions and peppers until soft.
3. In a bowl, mix the sautéed vegetables with the boiled potatoes, chopped parsley, and crumbled cheese. Set aside to cool.

Assemble:

1. After the dough has risen, punch it down and divide it into small balls (golf ball size).
2. On a floured surface, roll out each ball into a flat circle.
3. Place a spoonful of the vegetable and cheese filling in the center of each circle.
4. Fold the dough over the filling and seal the edges, forming a half-moon shape. Press the edges firmly to close.

Fry:

1. Heat the oil in a deep frying pan over medium heat.
2. Carefully place the stuffed breads in the hot oil, frying them until golden brown on both sides.
3. Remove them with a slotted spoon and place them on a paper towel to drain excess oil.

Serving Suggestions

Stuffed Bread with Potato can be enjoyed either warm or at room temperature. They are perfect for a snack, light meal, or as a part of a larger spread.

Storage Information

Store any leftover stuffed breads in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Some Techniques or Tips

• Make sure the dough is rolled out thin enough to encase the filling completely.
• Be sure to seal the edges of the stuffed breads tightly to prevent the filling from leaking out during frying.
• You can customize the filling with your favorite ingredients such as cooked ground meat, different vegetables, or alternative cheeses.

Variation

For a healthier alternative, you can bake the stuffed breads instead of frying them. Simply preheat your oven to 375°F (190°C) and bake the stuffed breads for 20-25 minutes, or until golden brown.

FAQs about Stuffed Bread with Potato

1. Can I freeze the stuffed breads?

• Yes, you can freeze the stuffed breads before frying them. Place the assembled but uncooked stuffed breads on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or container and store for up to 1 month. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.

2. Can I use a different type of cheese?

• Yes, you can use any type of cheese you like in the filling. Cheddar, mozzarella, or feta would all work well.

3. Can I make the dough ahead of time?

• Yes, you can prepare the dough ahead of time and store it in the refrigerator overnight. Just be sure to let it come to room temperature before rolling it out and assembling the stuffed breads.

RECIPE

Ingredients:

• 1 egg
• 200 ml (1 glass) warm milk
• 200 ml (1 glass) warm water
• 10 g (1 packet) dry yeast
• 20 g (1 tablespoon) granulated sugar
• 8 g (1 teaspoon) salt
• 540 g (4.5 cups) flour
• 1 potato, peeled and finely diced
• 1 red pepper, finely diced
• 2 green peppers, finely diced
• 1 onion, finely chopped
• A handful of parsley, finely chopped
• 80 g (1 cup) Tulum cheese (or any crumbly cheese you like), crumbled
• For frying:
  • 400 ml (2 cups) oil

Instructions:

1. Prepare the Dough:
   • In a sizable mixing bowl, dissolve the sugar and yeast in the lukewarm water until fully dissolved. Let it rest for 5-10 minutes until foamy.
   • Add the warm milk, egg, and salt. Mix well.
   • Gradually add the flour, mixing until the dough comes together and is soft but not sticky. Adjust flour amount if needed.
   • Knead the dough on a floured surface for approximately 5-7 minutes until it forms a smooth texture.
   • Transfer the dough into a greased bowl, cover it with a cloth, and let it rise in a warm spot until doubled in size, about 1 hour.
2. Prepare the Filling:
   • While the dough is rising, boil the diced potato until tender, then drain and let it cool.
   • In a pan with a little oil, sauté the onions and peppers until soft.
   • In a bowl, mix the sautéed vegetables with the boiled potatoes, chopped parsley, and crumbled cheese. Set aside to cool.
3. Assemble:
   • After the dough has risen, punch it down and divide it into small balls (golf ball size).
   • On a floured surface, roll out each ball into a flat circle.
   • Place a spoonful of the vegetable and cheese filling in the center of each circle.
   • Fold the dough over the filling and seal the edges, forming a half-moon shape. Press the edges firmly to close.
4. Fry:
   • Heat the oil in a deep frying pan over medium heat.
   • Carefully place the stuffed breads in the hot oil, frying them until golden brown on both sides.
   • Remove them with a slotted spoon and place them on a paper towel to drain excess oil.
5. Serve:
   • These can be enjoyed either warm or at room temperature. They are perfect for a snack, light meal, or as a part of a larger spread.