Stuffed White Bread

Ingredients

• 250 g wheat flour
• 2 tsp whole grain sugar
• 100 ml lukewarm milk (3.5% fat)
• 1 packet dry yeast
• 100 g peeled potato
• 2 tbsp liquid butter
• 200 g wheat flour Type 1050
• 2 tsp salt
• 1 handful chives (10 g)
• 6 slices medium Gouda

Instructions

1. 1.

   Mix 100 g wheat flour with whole grain sugar, 100 ml lukewarm water, milk and yeast in a bowl and cover; let rise in a warm place for 30 minutes.

2. 2.

   Meanwhile peel potatoes and press through a potato masher. Knead the pre‑mix with potatoes, butter, remaining flour, wheat flour type 1050 and salt. Shape into a ball and place on a baking tray. Cover and let rise about 1 hour until doubled in volume.

3. 3.

   Bake the white bread in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for 30–40 minutes until golden brown. While it bakes, wash chives, dry and cut into rings. Cut cheese into small pieces.

4. 4.

   Let the stuffed white bread cool. Once cooled, cut deep grid‑shaped slits. Fill cuts with chives and cheese and serve immediately.