Potato Gorgonzola Bread

“pane di patate gorgonzola”


The Potato Gorgonzola Bread recipe below is adapted from a bread machine book I have. It’s delicious with a sharp flavor. It’s good served with any meal or used to make an Italian meat sandwich. It’s an easy fix using the bread machine; just dump all the ingredients in and let it knead.

I don’t let it finish baking in the machine, though. I use the dough cycle and then pull it out, shape it, let it rise again and bake it. It’s really quite delicious. Give it a try for your next meal.

potato_gorgonzola_bread_baked | paulasitaliankitchen.com


Potato Gorgonzola Bread
 
Prep time
Cook time
Total time
 
The Potato Gorgonzola Bread recipe below is adapted from a bread machine book I have. It’s delicious with a sharp flavor. It’s good served with any meal or used to make an Italian meat sandwich.
Author:
Recipe type: Bread/Pane
Cuisine: Italian
Serves: 1 loaf
Ingredients
  • 1¼ cups water
  • 1 egg
  • 1 tablespoon butter
  • 3 cups bread or all-purpose flour
  • ⅓ cup instant mashed potato flakes
  • ½ cup (2 oz.) crumbled gorgonzola or blue cheese
  • ¼ cup nonfat dry milk powder
  • 1 tablespoon sugar
  • ¾ teaspoon of salt
  • ½ teaspoon onion powder
  • 1 teaspoon active dry yeast or bread machine yeast
  • Don’t add this to machine, but reserve for brushing: 1 egg combined with 1 tablespoon water
Preparation
  1. Add all ingredients to your bread machine in order given.
  2. Select the dough cycle.
  3. Watch the kneading process carefully and add small amounts of flour (if too sticky) or water (if too dry).
  4. When kneading is complete, remove dough from pan.
  5. Shape dough into one large loaf and or separate dough into indivdual rounds to make rolls.
  6. Place loaf in a greased bread/loaf pan (or rolls on a greased baking sheet) and cover tightly. A greased container over the top of dough works best for me vs. plastic wrap or a towel. It will all depend on the warmth of your kitchen; experiment to see what works best for you if the above method doesn’t.
  7. Place on warm stovetop (oven is on at 300 degrees) and let raise for approximately one hour, or until doubled in size.
  8. When dough has doubled, place in 425 degree oven for 10 minutes. (Loaf 10 minutes; rolls 5 minutes).
  9. After 10 minutes, remove from oven and carefully brush with egg mixture and sprinkle with remaining cheese.
  10. Return to oven and bake for 10 more minutes or until golden brown.
  11. Cool thoroughly on wire rack before storing or freezing.
  12. As with most breads, I love to serve/eat Potato Gorgonzola Bread while it’s still warm!

Prep time: 2-3 hours

Makes one 1-1/2# loaf

Ingredients:

  • 1 1/4 cups water
  • 1 egg
  • 1 tablespoon butter
  • 3 cups bread or all-purpose flour
  • 1/3 cup instant mashed potato flakes
  • 1/2 cup (2 oz.) crumbled gorgonzola or blue cheese
  • 1/4 cup nonfat dry milk powder
  • 1 tablespoon sugar
  • 3/4 teaspoon of salt
  • 1/2 teaspoon onion powder
  • 1 teaspoon active dry yeast or bread machine yeast
  • Don’t add this to machine, but reserve for brushing: 1 egg combined with 1 tablespoon water

Preparation:

Add all ingredients to your bread machine in order given.

Select the dough cycle.

Watch the kneading process carefully and add small amounts of flour (if too sticky) or water (if too dry).

When kneading is complete, remove dough from pan.

Shape dough into one large loaf and or separate dough into indivdual rounds to make rolls.

Place loaf in a greased bread/loaf pan (or rolls on a greased baking sheet) and cover tightly. A greased container over the top of dough works best for me vs. plastic wrap or a towel. It will all depend on the warmth of your kitchen; experiment to see what works best for you if the above method doesn’t.

Place on warm stovetop (oven is on at 300 degrees) and let raise for approximately one hour, or until doubled in size.

When dough has doubled, place in 425 degree oven for 10 minutes. (Loaf 10 minutes; rolls 5 minutes).

After 10 minutes, remove from oven and carefully brush with egg mixture and sprinkle with remaining cheese.

Return to oven and bake for 10 more minutes or until golden brown.

Cool thoroughly on wire rack before storing or freezing.

As with most breads, I love to serve/eat Potato Gorgonzola Bread while it’s still warm!

Related posts