These individual loaded baked potato loaves are a bowl of soup’s favourite sidekick! These mini loaves have all the flavours of loaded baked potatoes in little pull apart bread.
Are you a soup dipper? Do you live for fresh bread to dip into warm soup? Or is it just me :) Fall isn’t just the return of soup season for me it’s the return of fresh bread to dip in my soup season. These Individual loaded baked potato pull-apart breads have been an idea kicking around in my head for ages, and that finally became a reality this past week.
The bread itself is flavoured with potato flour (or instant mashed potato flakes) and sour cream. Inside the pull-apart layers is a mixture of cheddar cheese, green onions and bacon. I have to tell you, when I opened the oven door to check the bread when it was almost done, the smell that came out of the oven was definitely loaded baked potato!
Ingredients and substitutions
A few notes about the key ingredients …
Yeast – you can use Active Dry Yeast or Instant Yeast for these loaves.
Potato flour – Potato flour can be found at bulk food stores such as Bulk Barn in Canada or sometimes in with the special flours at the grocery store. Potato flour is not the same as potato starch. If you can’t find potato flour, you can use instant mashed potato flakes.
Dried milk powder – You can use regular or buttermilk dried milk powder. If you don’t have milk powder, you can substitute regular milk.
Making ahead, storing and freezing
These loaves are best enjoyed on the day they are baked. Store leftover in an airtight container for another day or so.
This bread will freeze well. Wrap tightly and freeze for up to 3 months.
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Get the Recipe: Individual Loaded Baked Potato Pull-apart Bread
Ingredients
For the bread:
- 3 – 3 1/2 cups all-purpose flour
- 2 tsp. instant or dry-active yeast
- 2/3 cup lukewarm water, divided
- 2 Tbsp. potato flour OR 1/4 cup instant potato flakes
- 3 Tbsp. dried milk powder, can omit, but replace 1/3 cup of the water with lukewarm milk
- 2 Tbsp. white sugar
- 1 1/2 tsp. salt
- 4 Tbsp. soft butter
- 1/2 cup sour cream
For the filling:
- 2 cups shredded cheddar cheese
- 1/2 cup finely chopped green onion, green part only
- 5 slices bacon, cooked, cooled and crumbled
Instructions
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine the yeast with 1/3 cup warm water and let stand 5 minutes. Add remaining 1/3 cup water (or milk, if you aren’t using dried milk powder). Add the potato flour, milk powder (if using), sugar, salt, soft butter and sour cream. Stir to combine well. Add 2 cups of the flour and mix until combined. Begin adding more flour 1/4 cup at a time, kneading, until dough comes together and is elastic and moist, but not sticky.
- Grease a large bowl and add dough to bowl. Cover with plastic wrap and set aside to rise until doubled, 60-90 minutes. While dough is rising, prepare the filling ingredients. Grease a 6-loaf mini loaf pan or a 9×5-inch loaf pan.
- Remove dough to a well-floured surface that you can cut on. Roll in to a 12-inch by 18-inch rectangle. Sprinkle dough with shredded cheddar cheese and press lightly in to dough. Sprinkle with crumbled bacon and chopped green onion.
- To make individual mini-breads: Using a sharp knife or a pizza cutter, with the shorter 12-inch side closest to you, cut dough into six 2-inch strips, cutting from top to bottom. Make one cut across the middle from right to left to make 12 strips total. Starting with the top 6 strips, carefully stack the strips one on top of the other. If some of the filling falls off, just pick it up and place back on top before adding the next piece. Repeat with the bottom 6 strips. You will now have two stacks, roughly 2-inches wide by 9-inches long. Using a sharp knife, cut each stack in to 3 even pieces, to make a total of 6 pieces of about 3-inches by 3-inches. Cut eat of these pieces in half, to make a total of 12 pieces. Place two pieces in to each mini loaf cup. Spray a piece of plastic wrap and place it sprayed side down over the mini loaf pan. Allow to rise until puffy, about 45-60 minutes.
- For one 9×5-inch loaf: Using a sharp knife or a pizza cutter, with the shorter 12-inch side closest to you, cut dough in to four 3-inch strips, cutting from top to bottom. Make one cut across the middle from right to left, to make 8 strips total. Starting with the top 4 strips, carefully stack the strips on on top of the other. If some of the filling falls off, just pick it up and place back on top before adding the next piece. Repeat with the bottom 4 strips. You will now have two stacks, roughly 3-inches wide by 9-inches long. Cut each stack in half, to make a total of 4 pieces that are 3-inches by 4 1/2-inches. Place stack pieces side by side in to prepared 9×5-inch loaf, with the wider side down. Spray a piece of plastic wrap and place it sprayed side down over the mini loaf pan. Allow to rise until puffy, about 45-60 minutes.
- When dough is about ready, preheat oven to 350° F. Bake in preheated oven until golden brown and they sound hollow when tapped on top, 25-30 minutes.
More pull apart bread recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I am stumped on the last step. I am making the the one large loaf pan. I have the 4 stacks of 4, but when I put them in the loaf pan do I turn them on their side? what stops all the toppings from falling to the bottom of the pan? Help?
Hi Kris, Yes, just place them on their side – side by side. They still have to do another rise and once they do, all the good stuff will be safe inside once that happens.
This recipe is a stroke of a genius, Jennifer! Everything I love in one little bite. I can skip soup altogether just to have these!
Thanks Julia :)
These look fantastic! I have been contemplating a bazillion different pull apart bread recipes and this one just moved to the top of the list!
Hope you enjoy them, Janet!
Please excuse me while I go wipe the drool off of my keyboard – this looks amazing! With a bowl of soup or just on its own -showstopping!!!
Thanks so much, Rachel!
Wow. Just wow! I like the flavor and fluffiness of potato bread. This recipe just brought that to a whole new level. My jaw dropped when I saw that first beautiful photograph by the way.
Thanks so much, Matt. I’m a potato bread lover, too. I think that’s where this idea started ;)
WOW! This looks FANTASTIC! I’m totally drooling at the photo of the bread pulled apart. Also, what the heck? How did I never think of savory pull-apart bread?!
Thanks Rachael!
Well if you weren’t already the Pinterest Queen, I imagine this will skyrocket you there :) Gorgeous loaves! This sounds really delicious!
Thanks Sophie. These were delicious! I’m pretty sure I’m not the queen of anything, though … except maybe bread eating ;)