Parmesan Potato Bread Recipe

Name: Parmesan Potato Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast; 2 cups warm water (about 110 degrees); 2 teaspoons salt; 1 tablespoon finely minced garlic; 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary; 1/4 cup olive oil; 2 cups coarsely shredded raw potato; 1 cup finely shredded or grated Parmesan cheese; 6 to 7 cups unbleached flour; Additional olive oil

Servings: persons

1
In a large bowl, stir yeast into water to soften.
2
Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour.
3
Beat vigorously for 2 minutes.
4
Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
5
Turn dough onto a floured work surface.
6
Knead, adding flour a little at a time, until you have a smooth, elastic dough.
7
Place dough into an oiled bowl.
8
Turn to coat the entire ball of dough with oil.
9
Cover with a tightly woven towel and let rise until doubled, about 1 hour.
10
Turn dough out onto a lightly oiled work surface and divide in half.
11
Shape each half into a ball and place onto a well-greased baking sheet.
12
Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
13
About 10 minutes before baking, preheat oven to 375 degrees.
14
Place a shallow pan on the bottom shelf of the oven.
15
Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top.
16
Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf.
17
Close the door quickly to prevent steam from escaping.
18
Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
19
Immediately remove bread from baking sheet and cool on a rack.

889

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast, 2 cups warm water (about 110 degrees), 2 teaspoons salt, 1 tablespoon finely minced garlic, and more.

Yes, Parmesan Potato Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Parmesan Potato Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions