Potato Bread with Chives and Cheese
Healthy, because
Even smarter
Nutritional values
Gouda not only makes the filled white bread particularly tasty, but also provides us with important vitamin A. Each 100 grams contains about 250-310 micrograms of the vitamin we need for good vision at dusk.
If you prefer the cheese to melt, put the stuffed white bread in the oven again for a few minutes, let the cheese melt and only then pour the chive rolls over the bread. By the way,
other cheeses are also suitable for the stuffed bread. For example, it becomes spicier with mountain cheese, milder with butter cheese.
(Percentage of daily recommendation)
| Calorie | 2,505 cal. | (119 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 375 g | (250 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 20.6 g | (69 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 81.1 μg | (135 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 31.5 mg | (263 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 1,224 μg | (408 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 71.4 μg | (159 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 2,036 mg | (51 %) | ||
| Calcium | 1,353 mg | (135 %) | ||
| Magnesium | 210 mg | (70 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 43.1 g | |||
| Uric acid | 557 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 450 grams Pastry flour
- 2 tsps sugar
- 100 milliliters lukewarm milk
- 1 packet Dry yeast
- 100 grams Boiled potato
- 2 Tbsps melted butter
- 2 tsps salt
- 1 handful Chives
- 6 slices middle Aged Gouda
Preparation steps
Mix 100 gram (approximately 1/2 cup) of flour with the sugar and 100 ml (approximately 1/2 cup) of lukewarm water, milk, and yeast in a bowl. Cover and let rise in a warm place for 30 minutes.
In the meantime, peel the potatoes and press through a potato ricer. Knead the dough with the potatoes, butter, and salt. Shape into a ball and place on a baking tray. Cover and let rise for about 1 hour, until doubled in size.
Preheat the oven to 200°C (approximately 400°F). Bake until golden brown, about 30-40 minutes. Meanwhile, rinse the chives, shake dry, and cut into rolls. Cut the cheese into small slices.
Let the bread cool. Cut the top into a grid. Fill the sections with chives and cheese. Serve immediately.
