Irish Potato Bread - Featured Recipe -
Featured Recipes

Irish Potato Bread

Photo by TheLizardQueen
Categories: Breads, Irish, Vegetables, Vegetarian
Photo by TheLizardQueen
Step 1
2 • Russet potatoes (3/4-pound each)
1 • Large egg
1 • Large egg white
3 1/4 cups • Canola oil • plus extra for greasing
3/4 cup • Fat-free milk
2 tbsp • Chives • minced
1/2 tsp • Caraway seeds
3 1/4 cup • All-purpose flour • plus extra for kneading
1 1/2 tbsp • Baking powder
1 tsp • Salt
Bring 1 inch of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer. Peel one potato and cut into eighths; steam the pieces until tender when pierced with a fork, about 15 minutes. Rice or mash pieces in a large bowl; set aside to cool for 15 minutes.

Position the rack in the center of the oven; preheat the oven to 375ˆžF. Lightly oil a large baking sheet with canola oil dabbed on a paper towel.

Peel the other potato and grate it through the large holes of a box grater. Squeeze of any excess moisture; add to the riced or mashed potatoes.

Stir in the egg, egg white, oil, milk, chives, and caraway seeds until fairly smooth. Add 3 1/4 cups flour, baking powder, and salt; stir with a wooden spoon until the mixture forms a soft but sticky dough.

Lightly flour a clean work surface as well as your cleaned and dried hands. Turn the dough out onto the floured surface and knead for 1 minute, adding flour in 1-tablespoon increments to keep the dough from turning too sticky. Too much flour and the dough turns tough; it should remain a little tacky but workable. Shape into an 8-inch circle, flatten slightly keeping the loaf mounded at its center, and place on the prepared baking sheet. Use a sharp knife to slash an X in the top of the dough, cutting into dough about 1/2 inch.

Bake until golden brown, firm to the touch, and somewhat hollow sounding when tapped, about 55 minutes. Cool 1 hour on a wire rack before slicing and serving.

Makes 1 large loaf (16 slices).
Nutritional Analysis
Information is on a per portion basis.


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