Parmesan Potato Bread
Food Network · foodnetwork.com · 2015 · 2 loaves
Against 100 potato bread recipes
More yeast than 90% of recipes and no sugar, unlike 69%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- More yeast than 90% of recipes: 2.3% of the flour weight against the typical recipe's 1.4%.
- No sugar at all, where 69% of recipes use some (most of those 2.7 to 13% of the flour weight).
- No egg at all, where 53% of recipes use some (most of those 10 to 20% of the flour weight).
Ingredients (10)
- 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast≈ 19 g
- 2 cups warm water (about 110 degrees)≈ 474 g
- 2 teaspoons salt≈ 12 g
- 1 tablespoon finely minced garlic≈ 15 g
- 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary≈ 15 g
- 1/4 cup olive oil≈ 55 g
- 2 cups coarsely shredded raw potato≈ 300 g
- 1 cup finely shredded or grated Parmesan cheese≈ 237 g
- 6 to 7 cups unbleached flour≈ 813 g
- Additional olive oiln/a
flour 813 gbatter 1938 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 100 recipes. Shaded: the middle half. Tick: the median.
- Potato37% · 42nd percentile · median 40%
- Liquid58% · 63rd percentile · median 49%
- Fat6.7% · 43rd percentile · median 8.5%
- Sugar0% · 16th percentile · median 3.1%
- Egg0% · 24th percentile · median 6.8%
- Salt1.5% · 25th percentile · median 2%
- Yeast2.3% · 92nd percentile · median 1.4%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 10 minutes
- median 30 minutes
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