Irish Potato Bread Recipe

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After it has cooled, slice and serve with butter or another delicious topping such as cream cheese.

Photo by Pixabay/ponce_photography

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Yields 16 slices SERVINGS

Ingredients

2-3/4-pound russet potatoes, divided
1 large egg plus 1 large egg white
1/4 cup canola oil, plus additional for greasing the baking sheet
3/4 cup fat-free milk
2 tablespoons minced chives or the green part of a scallion
1/2 teaspoon caraway seeds
3-1/4 cups all-purpose flour, plus additional for dusting and kneading
1-1/2 tablespoons baking powder
1 teaspoon salt

Directions

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 1 potato and cut into eighths; steam 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 rack in center of oven; preheat oven to 375°F. Lightly oil a large baking sheet with a little canola oil dabbed on a paper towel.

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

Stir in egg and egg white, oil, milk, chives and caraway seeds until fairly smooth.

Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough.

Lightly flour a clean work surface and hands.

Turn dough out onto floured surface and knead for 1 minute, adding additional flour in 1-tablespoon increments to keep dough from turning too sticky. Too much flour will turn the dough tough; it should remain a little tacky but workable.

Shape dough into an 8-inch circle; flatten slightly, keeping loaf mounded at its center, and place on prepared baking sheet.

Use a sharp knife to cut an 'X' in top of dough, cutting into dough about 1/2 inch. Bake until golden brown and firm to the touch, about 55 minutes.

Cool for 1 hour on a wire rack before slicing and serving. This recipe originally aired in the March 2008 issue of Heart of the Home.

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Ingredients

Directions

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