Potato Bread with Cheese

Into a bowl, start by adding the warm milk and the dry yeast powder, mix very well until combined. 

Add the sugar, the wheat flour and the salt, mix very well again. 

Now, add the melted butter and mix it by hand into a smooth dough. 

Cover the dough with plastic wrap and let it rest for 1 hour or until it doubles in size. 

While it rests, cut the peeled potatoes into small pieces, bring to a boil and after that, transfer them to a bowl and add salt and pepper to season them. 

Mash the potatoes very well.

Add the table cream and mix again, set aside.

During this time, the dough has risen. Place it on the table, cut it in half, and stretch one of the halves with a rolling pin into a round shape. 

Spread all the potato filling over this round dough, also add the mozzarella cheese.

Now stretch the other half of dough into a round shape and cover all the filling with it, sealing the bread with the dough at the bottom. Press down on it with your fingertips so that it’s well sealed. 

Transfer the bread to a non-stick baking sheet lined with parchment paper.

Cover the bread with a cloth and let it rest for 15 minutes.

Now, brush some milk over the dough and, with your fingers, press down on the surface of the dough then take it to a preheated oven at 180°C (356°F) for 30 to 40 minutes.

After this baking time, take it out of the oven, brush the bread with some melted butter and sprinkle with parsley to taste.

Serve.