RECIPE 7.16
POTATO CHEDDAR CHEESE BREAD
STOUFFER STANFORD COURT HOTEL, S an Francisco , CA
Former Executive Chef Ercolino Crugnale
Yield: 7 Loaves, 1 lb. 4 oz. (600 g) each
Method: Straight dough
Fermentation: Approximately 2 hours.
Proofing: 45 minutes.
Former Executive Chef Ercolino Crugnale
Yield: 7 Loaves, 1 lb. 4 oz. (600 g) each
Method: Straight dough
Fermentation: Approximately 2 hours.
Proofing: 45 minutes.
- 1 Dissolve the yeast in the warm water and set aside.
- 2 Pass the potatoes through a ricer. Combine the riced potatoes with the flour, salt, pepper, butter and cheese in a mixer bowl. Blend on low speed 2 to 3 minutes.
- 3 Slowly add the room-temperature water and the yeast mixture. Knead on medium speed 8 to 10 minutes.
- 4 Allow the dough to ferment in a warm spot until doubled, approximately 2 hours. Punch down the dough and divide into seven equal loaves.
- 5 Proof in a flour-dusted banneton until doubled in size, approximately 45 minutes. Remove the proofed dough from the banneton and bake at 350°F (180°C) until brown, approximately 20 to 30 minutes.
Active dry yeast
2 oz.
60 g
2.7%
Water, warm (100°F/38°C)
8 fl. oz.
240 ml
11%
Potatoes, boiled and peeled
2 lb.
950 g
44%
Bread flour
4 lb. 8 oz.
2160 g
100%
Kosher salt
1.5 oz.
45 g
2%
Cracked pepper
1 oz.
30 g
1.4%
Unsalted butter, melted
3 oz.
90 g
4%
Cheddar cheese, grated
1 lb.
475 g
22%
Water, room temperature
1 pt.
475 ml
22%
Total dough weight:
9 lb. 7 oz.
4525 g
209%
2 oz.
60 g
2.7%
Water, warm (100°F/38°C)
8 fl. oz.
240 ml
11%
Potatoes, boiled and peeled
2 lb.
950 g
44%
Bread flour
4 lb. 8 oz.
2160 g
100%
Kosher salt
1.5 oz.
45 g
2%
Cracked pepper
1 oz.
30 g
1.4%
Unsalted butter, melted
3 oz.
90 g
4%
Cheddar cheese, grated
1 lb.
475 g
22%
Water, room temperature
1 pt.
475 ml
22%
Total dough weight:
9 lb. 7 oz.
4525 g
209%