* Exported from MasterCook *
Bread, Traditional Irish Potato
Recipe By :Bruce Weinstein and Mark Scarbrough
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Hand Made
Low Fat Posted
Potatoes Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Two russet potatoes -- (3/4-lb)
1 large egg -- plus
1 large egg white
1/3 cup canola oil
3/4 cup nonfat milk
2 tablespoons minced chives -- or the green part of a scallion
1/2 teaspoon caraway seeds
3 1/4 cups all-purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
Ireland
Traditional Irish Potato Bread is the ultimate appetizer or side for
the season. An added bonus? This bread recipe needs no time to rise,
so you can spend less time cooking and more time enjoying your
homemade snack. "Boxty" is practically a national dish in Ireland. It
can be served as a potato pancake, a dumpling or, as here, in a
crunchy soda bread. And for a little extra fun this March 17th, serve
this Irish Potato Bread.
Prep: 65min
Cook: 55min
Total: 2 hrs
Bring 1" 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
375F. 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" 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".
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.
Source:
"The Ultimate Potato Book"
S(Internet address):
"<https://www.potatogoodness.com/recipes/irish-potato-bread/>"
Yield:
"1 lg loaf"
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Per Serving (excluding unknown items): 143 Calories; 5g Fat (32.5%
calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber;
13mg Cholesterol; 285mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0227