Pan-Fried Cheese Potato Bread

1. Prepare the Potato:

• Cook the potato until tender, either by boiling, microwaving, or baking. Once cooked, peel and mash it in a bowl. Let it cool down a bit.
• Mix in the mayonnaise with the mashed potato until well combined. This mixture will be used as part of the filling for the bread.

2. Make the Dough:

• In a mixing bowl, combine the strong flour and salt.
• Add the milk and melted butter to the dry ingredients, and mix until a dough forms. Knead it on a lightly floured surface until smooth and elastic, about 5 minutes.
• Let the dough rest for about 10 minutes, covered with a damp cloth to prevent it from drying out.

3. Assemble the Bread:

• Divide the dough into equal portions, depending on the size of bread you prefer.
• Roll out each portion into a small circle, about 1/4 inch thick.
• Place a spoonful of the potato and mayonnaise mixture in the center of each dough circle. Add a chunk or strips of mozzarella cheese on top of the potato filling.
• Fold the dough over the filling, sealing the edges by pinching them together, forming a sealed bread pocket. Make sure the filling is well enclosed to prevent it from leaking out during cooking.

4. Cook the Bread:

• Heat a non-stick pan over medium heat. You may lightly butter it if desired, though the dough already contains butter.
• Place the filled bread in the pan, and cook for about 3-4 minutes on each side or until golden brown and the cheese inside has melted. The bread should puff up slightly.

5. Serve:

• Enjoy your Cheese Potato Bread warm from the pan, ideally when the cheese is melty and gooey.
• Optional: Serve with a side of sour cream, or a dipping sauce of your choice for extra flavor.