Upside-Down Sour Cream and Onion Potato Bread

Ingredients (18)

• 1 pound russet potatoes, peeled and diced into 1-inch pieces (about 2 large potatoes)454 g
• 1 large onion, preferably Vidalian/a
• 2 tablespoons vegetable oil≈ 27 g
• 2 1/2 cups all-purpose flour (see Cook's Note)≈ 313 g
• 1 tablespoon baking powder≈ 14 g
• 1 1/4 teaspoons kosher salt≈ 5 g
• 1 cup whole milk≈ 244 g
• 1/2 cup sour cream≈ 115 g
• 1 large egg≈ 50 g
• 1 tablespoon dried chives≈ 15 g
• 2 tablespoons dried chives≈ 30 g
• 1 1/2 teaspoons dried buttermilk powder≈ 2.1 g
• 1 teaspoon onion powder≈ 4.9 g
• 3/4 teaspoon kosher salt≈ 3 g
• 1/2 teaspoon nutritional yeast≈ 1.6 g
• 1/2 teaspoon garlic powder≈ 2.5 g
• 1/2 teaspoon granulated sugar≈ 2.1 g

Toppings and extras

Listed, but not counted in the percentages below.

• 4 1/2 teaspoons sour cream and onion seasoning mix, recipe follows≈ 22 g

flour 313 gbatter 1282 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.

• Potato145% · 99th percentile · median 40%
• Liquid116% · 100th percentile · median 49%
• Fat8.7% · 51st percentile · median 8.5%
• Sugar0.7% · 32nd percentile · median 3.1%
• Egg16% · 80th percentile · median 6.8%
• Salt2.6% · 92nd percentile · median 2%
• Yeast0.5% · 18th percentile · median 1.4%

Oven

Temperature

450°F / 230°C

median 375°F

Time

20 to 25 minutes

median 30 minutes