Brazilian recipe
Potato bread (Pão de batata)
This potato bread is a classic Brazilian delight, prized for its exceptionally soft crumb and irresistible cheese filling.
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Ingredients
2 cakes of fresh baker's yeast
1/2 cup of milk
100g of margarine
3 potatoes, boiled and mashed
2 eggs
Salt to taste
All-purpose flour, as needed to reach dough consistency
Queijo tipo prato for the filling
1/2 cup of milk
100g of margarine
3 potatoes, boiled and mashed
2 eggs
Salt to taste
All-purpose flour, as needed to reach dough consistency
Queijo tipo prato for the filling
Where to find ingredients
Find fresh produce and dairy products at local markets or supermarkets. For the 'queijo tipo prato', look for a mild, semi-soft cow's milk cheese; a good substitution would be a mild Havarti or a young Edam if the specific Brazilian variety is unavailable.
Preparation method
- Combine all ingredients in a large mixing bowl.
- Knead the dough thoroughly until it becomes smooth and pliable.
- Cover the dough and let it rest until it has doubled in volume.
- Divide the dough into small portions and shape into individual rolls.
- Insert a piece of cheese into the center of each roll and seal firmly.
- Arrange the rolls on a baking sheet and allow them to rise once more.
- Brush the surface of the rolls with an egg yolk.
- Bake in a preheated oven until they are golden brown.
Observations
A practical and homemade recipe, perfect for a mid-afternoon snack or coffee break. The secret lies in achieving the right dough consistency and allowing sufficient resting time to ensure the rolls turn out light and fluffy.
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