Delicious Potato Salad Bread
Delicious Potato Salad Bread
How to Make Potato Salad Bread Without an Oven
The creamy, savory potato salad inside is perfectly complemented by the slight crunch of finely chopped onion and the sweet-and-sour tang of diced pickles, making it incredibly delicious! For a crispy texture, enjoy it while warm, and for a chewier bite, let it cool down. This recipe yields approximately 6 servings (9-10 cm diameter).
For the Flavorful Potato Salad Filling- 200g boiled potatoes
- 20g finely chopped onion
- 20g finely diced pickles
- 50g sliced cheese
- 35g mayonnaise
- 10g sugar
- Pinch of salt (for seasoning)
- Pinch of black pepper (for aroma)
For the Chewy Bread Dough- 160g bread flour (high-gluten flour)
- 40g cake flour (low-gluten flour)
- 15g sugar (for subtle sweetness)
- 3g salt (enhances flavor)
- 4g instant dry yeast (for leavening)
- 120-130g warm water (adjust for dough consistency)
- 10g vegetable oil (adds softness)
- 160g bread flour (high-gluten flour)
- 40g cake flour (low-gluten flour)
- 15g sugar (for subtle sweetness)
- 3g salt (enhances flavor)
- 4g instant dry yeast (for leavening)
- 120-130g warm water (adjust for dough consistency)
- 10g vegetable oil (adds softness)
Cooking Instructions
Step 1
[Make the Potato Salad] Place the potatoes, cut into 8 pieces, into a pot. Pour in enough water to cover the potatoes completely. Add a pinch of salt, which helps season the potatoes from within, and boil over medium heat for about 20 minutes until tender. 
Step 2
It’s best to mash the potatoes while they are still hot. Use a fork or a potato masher to mash them thoroughly until smooth, without any lumps. Mashing them hot makes the process much smoother and easier.
Step 3
To the mashed potatoes, add all the potato salad ingredients (chopped onion, diced pickles, sliced cheese, mayonnaise, sugar, salt, and pepper). Mix everything well using a spatula or spoon until evenly combined. Ensure the cheese is well broken down and integrated.
Step 4
Divide the prepared potato salad into 6 equal portions and shape them into balls. Wrap each ball tightly in plastic wrap and refrigerate until ready to use. This helps firm up the filling for easier handling when assembling the bread.
Step 5
[Prepare the Bread Dough] In a large bowl, combine all the dough ingredients (bread flour, cake flour, sugar, salt, and yeast). Mix them lightly first. Then, gradually add the warm water while kneading with your hands or a mixer for 20-25 minutes until the dough becomes smooth and elastic. It’s crucial to knead until you achieve a smooth and supple dough texture. 
Step 6
Once the dough is ready, place it in a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it undergo its first fermentation (proofing) in a warm place (around 40°C or 104°F) for 50 minutes. The dough should rise to about 1.5 to 2 times its original size.
Step 7
This is the dough after the 50-minute first fermentation. If you poke it with a finger and the indentation remains, the fermentation has been successful.
Step 8
After the first fermentation, gently punch down the dough to release the gas. Divide it into 6 equal portions and shape each portion into a ball. Rounding the dough makes the surface smooth and easier to work with in the next step.
Step 9
Cover the rounded dough balls with plastic wrap or a damp kitchen towel and let them rest at room temperature for 10 minutes. This resting period, known as bench rest, allows the dough to relax, making it more pliable.
Step 10
After the bench rest, gently press down the dough balls with the palm of your hand to flatten them into discs. Be careful not to press too hard, as this can deflate the dough.
Step 11
Place a chilled ball of potato salad in the center of each flattened dough disc.
Step 12
Carefully bring the edges of the dough together to enclose the potato salad filling completely, ensuring no filling is exposed. Pinch the seams tightly to seal.
Step 13
Gently flatten the dough-covered filling with your palms until it forms a disc about 9-10 cm (3.5-4 inches) in diameter. Making the bread too thick can make it difficult to cook through.
Step 14
We will skip the second fermentation! Get ready to cook the buns on the pan.
Step 15
Lightly coat a non-stick pan with a thin layer of cooking oil. Then, heat the pan over medium heat. Be cautious, as a pan that’s too hot can burn the buns.
Step 16
Once the pan is heated, place the assembled buns onto it and reduce the heat to low. Cook for approximately 4 minutes. Cooking over low heat allows the inside to cook thoroughly without burning the outside.
Step 17
To prevent the buns from puffing up too much and to maintain their flat shape, immediately after placing them on the pan, gently press down on them with a hotteok press or a wide plate. Press a few times, then remove the plate and continue cooking.
Step 18
After about 4 minutes, once the bottom is golden brown, carefully flip the buns. Press down again with the plate to an appropriate level and cook for another 3-4 minutes until the other side is also a beautiful golden brown.
Step 19
The buns are done when both sides have a delicious golden-brown color! For a crispy texture, enjoy them warm right after cooking. If you prefer a chewier texture, let them cool completely before serving. Enjoy your delicious potato salad bread!
