Irish Potato Bread
There’s something about the scent of a good, fresh-cooked roll of potato bread that brings back memories. In Ireland, potato bread is a common product. In potato bread, the potato replaces a portion of the regular wheat flour. Potatoes are a fat-free, cholesterol-free, and sodium-free food — but only in their raw form.
It’s best to cook with fresh, organic (and pesticide-free) potatoes. To keep sodium levels form skyrocketing, don’t salt the water when you boil them.
(Recipe created by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book)
- 2 3/4-pound russet potatoes
- 1 large egg plus 1 large egg white
- 1/3 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
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 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 off 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.
Recipe Courtesy Of The United States Potato Board (USPB)
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