The best potato bread recipes - 3 recipes
Chef Tips and Tricks
VIDEO: Chocolate Soufflé in a Mug
Make this delicious, melt-in-your-mouth chocolate soufflé for you and two friends!
Ingredients
- 3 mugs
- 1 cup milk
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chunks or chips
- 4 eggs
- Salt
- Butter
- Brown sugar
Method
- Preheat the oven to 350°F.
- Set your stove on a low heat setting.
- In a sauce pan, add the milk, powdered sugar, cocoa powder, and salt. Mix well over low heat.
- Once the mixture thickens to a doughy texture, remove from the heat.
- Add chocolate chunks and stir thoroughly.
- Separate the egg yolks and egg whites into two separate bowls.
- Add the egg yolks to the chocolate mixture. Stir thoroughly.
- In a mixing bowl, beat the egg whites into stiff peaks.
- Add the whipped egg whites to the batter and gently fold them in.
- Using a cube of butter in your fingers, line the mugs with a coat of butter, then top with a coat of brown sugar. Tilt and shake the mug until the sugar sticks to the butter in a consistent layer all over the inside of the cup.
- Pour the batter equally into each of the 3 cups.
- Put the cups on a baking tray and place in the oven for 20 minutes, or until an inserted toothpick comes out clean.
- Serve and enjoy!
Top rated Potato bread recipes
Refrigerator Rolls
By daleloida
Cream salt, sugar and shortening in large bowl
- 2 t Salt
- 1/2 cup Sugar
- 1/2 cup Shortening
- 1 cup Potatoes (mashed)
- 2 cups Potato Water
- 1 pkg Yeast
- 10 cups Flour
Sweet Potato Quick Bread
By Luvs2cook
Nutrition per serving: 261 calories 4g protein 10g fat (5g saturated) 40g carbohydrates 3G fibre 33mg iron
- 1tbsp oil
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 2eggs lightly beaten
- 1 1/2 cup leftover sweet potatoes mashed
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp ginger
- 1 tsp cinnamon
- 1/3 cup hot water
Bread Pakoda with stuffed potato
By Priyanka
Preparing the potato filling: Peel the boiled potatoes
- For the filling:
- 4-5 medium size boiled potatoes (leftover boiled or mashed potatoes comes in handy and works best, especially if you are a lazy person like me)
- 1 green chili, finely chopped
- 2 tbsp finely chopped cilantro/coriander leaves
- ¼ tsp or ½ tsp red chili powder
- 1 tsp amchur powder – add more if required
- ½ cup of mint coriander chutney (optional... you can also use chopped mint and instead about 1 tbsp added in the potato mixture)
- black salt or common salt
- For the outer crisp coating:
- 3 cups besan (chick pea flour/gram flour)
- a pinch of hing
- ½ tsp red chili powder
- ½ tsp garam masala powder
- ½ tsp ajwain/carom seeds
- 6 slices of Brown or White Bread
- water
- salt
- oil for frying
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