Irish Potato Bread
In the past, I've shared my recipe for the Quintessential Survival Bread (Irish Soda bread), and this recipe is another take on that very simple, rustic quick bread.
Irish potato bread is a wonderful way to use up leftover mashed potatoes and the recipe is infinitely adaptable to whatever you happen to have on hand. You can keep things simple or add herbs, cheese,onions oreven leftover bits of meat. Irish potato bread is wonderful with a hearty soup orlovely slathered with butter and jamto accompanyacup of tea.
This loaf, which I served withBeef and Cabbage soup, had a handful of chives added, along with about a cup of mozzarella cheese. The results were divine - crusty on the outside, soft and savory on the inside - just rightfor a blustery, rainy, March afternoon.
Irish Potato Bread
3/4 C mashed potatoes (leftover)
3/4 C raw, grated potato
1 egg
1 egg white
3/4 C milk
2 T chives (optional)
3 1/4 C flour (whole wheat or all-purpose)
1 1/2 T baking powder
1 tsp. salt
Preheat oven to 375 degrees. Lightly oil an 8" cast iron pan. Set aside.
In a medium bowl, mix the mashed potatoes together with the raw, grated potato. Add the egg, egg white and milk. Mix together. Add extras, if desired, and mix well (cheese, sautéed onion, bacon bits, etc.).
In a large bowl combine the chives (if desired), flour, baking powder and salt.
Stir the wet ingredients into the dry ingredients until a soft dough forms.
Lightly flour a work surface. Turn dough onto the floured surface and knead 6 - 7 times. Place dough into the center of the prepared cast iron pan and gently press into an 8" circle. Use a sharp knife to cut an X into the top of the loaf.
Bake at 375 degrees for 45 - 55 minutes, or until it sounds hollow when you tap on the bottom of the loaf. If you are unsure, allow the loaf to bake for another couple of minutes. Remove from pan (after loaf has cooled for 5 minutes) and allow loaf to cool for an hour (or thebread will crumble when you slice it).
Raw grated potato
Adding egg, egg white and milk
Mixed together
Adding the mozzarella
Dry ingredients
Mixing the wet and dry ingredients
Ready to go into the oven
Just out - crusty, brown and warm!
Soft, savory and flavorful
______
This potato bread is moist and soft and perfectly wonderful! If you have any leftover (highly doubtful!), it toasts beautifully, and is asublime breakfast companion. Now you just have to think of something to have with mashed potatoes!