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 or even leftover bits of meat. Irish potato bread is wonderful with a hearty soup or lovely slathered with butter and jam to accompany a cup of tea.
This loaf, which I served with Beef 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 right for a blustery, rainy, March afternoon.
And now, the recipe.....
Irish Potato Bread
3/4 C mashed potatoes (leftover)
3/4 C raw, grated potato
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 the bread will crumble when you slice it).
|Left over mashed potatoes|
|Raw grated potato|
|Adding egg, egg white and milk|
|Adding the mozzarella|
|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 left over (highly doubtful!), it toasts beautifully, and is a sublime breakfast companion. Now you just have to think of something to have with mashed potatoes!