Soft Potato Cheese Bread (Fluffy Homemade Bread Recipe)

This soft potato cheese bread is filled with creamy mashed potato and melted mozzarella cheese. The bread is fluffy and tender, while the savory filling makes every bite warm and comforting.

Ingredients

For the Dough

• 200 g all-purpose flour
• 3 g salt
• 100 ml warm milk
• 12 g sugar
• 3 g active dry yeast
• 1 egg
• 20 ml melted unsalted butter

For the Filling

• 1 medium potato
• 5 g salt, for boiling
• Salt and black pepper, to taste
• 80 g mozzarella cheese, grated

For Finishing

• Reserved beaten egg, for brushing
• Melted butter, for brushing after baking

Instructions

1. Cook the Potato

Peel the potato and cut it into small chunks.

Place it in a saucepan, cover with water, and add 5 g of salt.

Bring to a boil over medium-high heat and cook for 15–20 minutes, or until fork tender.

Drain well, then season with salt and black pepper. Mash until smooth and set aside to cool slightly.

2. Prepare the Dough

Sift the flour into a large mixing bowl. Add the salt and mix well.

In a separate bowl, combine the warm milk, sugar, and active dry yeast. Stir and let sit for 5 minutes until foamy.

Beat the egg and reserve about 10 ml for brushing later. Add the remaining egg to the yeast mixture and stir well.

Pour the yeast mixture into the flour. Mix with a silicone spatula until no dry flour remains and a soft, sticky dough forms.

Cover and let rest for 20 minutes.

3. Add the Butter and Let the Dough Rise

After resting, add the melted butter.

Knead by hand for about 3 minutes, or until the butter is fully incorporated and the dough becomes smoother.

Transfer the dough to a clean bowl, cover, and let rise until doubled in size, about 1½ hours.

4. Shape the Bread

Lightly flour your work surface and gently deflate the risen dough.

Divide it into two equal pieces and shape each piece into a smooth ball.

Cover and let rest for 15 minutes.

Roll one piece into a rectangle and place it on a parchment-lined baking tray.

Spread the mashed potato evenly over the dough, leaving a small border around the edges.

Sprinkle the mozzarella evenly over the potato.

Roll the second piece of dough into a matching rectangle and place it over the filling.

Press the edges firmly to seal.

5. Second Rise

Cover the filled bread and let it rise for another 30 minutes.

Brush the surface with the reserved beaten egg.

Using a plastic dough scraper or the back of a knife, gently press the surface into 12 equal portions. Do not cut all the way through the bottom layer.

6. Bake

Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, or until beautifully golden.

As soon as the bread comes out of the oven, brush the top with melted butter.

Transfer to a wire rack and let cool slightly before serving.

Enjoy warm while the potato filling is soft and the mozzarella is still melty!