Irish Potato Bread
Jan. 13th, 2015 05:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksIrish Potato Bread
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 water to a boil over high heat in vegetable steamer or large saucepan fitted with portable vegetable steamer. Peel 1 potato and cut into eighths; steam pieces until tender when pierced with fork, about 15 minutes. Rice or mash pieces in large bowl; set aside to cool 15 minutes.
Position rack in center of oven; preheat oven to 375 degrees F. Lightly oil large baking sheet with canola oil dabbed on paper towel.
Peel other potato and grate it through large holes of box grater. Squeeze out any excess moisture; add to riced or mashed potatoes.
Stir in egg, egg white, oil, milk, chives and caraway seeds until fairly smooth. Add 31⁄4 cups flour, baking powder and salt; stir with wooden spoon until mixture forms soft but sticky dough.
Lightly flour clean work surface as well as your cleaned and dried hands. Turn dough out onto floured surface and knead 1 minute, adding flour in 1-tablespoon increments to keep dough from turning too sticky. Too much flour and dough turns tough; it should remain a little tacky but workable.
Shape into 8-inch circle; flatten slightly keeping loaf mounded at its center and place on prepared baking sheet. Use sharp knife to slash 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 1 hour on wire rack before slicing and serving.
Makes 1 16-slice loaf.
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 water to a boil over high heat in vegetable steamer or large saucepan fitted with portable vegetable steamer. Peel 1 potato and cut into eighths; steam pieces until tender when pierced with fork, about 15 minutes. Rice or mash pieces in large bowl; set aside to cool 15 minutes.
Position rack in center of oven; preheat oven to 375 degrees F. Lightly oil large baking sheet with canola oil dabbed on paper towel.
Peel other potato and grate it through large holes of box grater. Squeeze out any excess moisture; add to riced or mashed potatoes.
Stir in egg, egg white, oil, milk, chives and caraway seeds until fairly smooth. Add 31⁄4 cups flour, baking powder and salt; stir with wooden spoon until mixture forms soft but sticky dough.
Lightly flour clean work surface as well as your cleaned and dried hands. Turn dough out onto floured surface and knead 1 minute, adding flour in 1-tablespoon increments to keep dough from turning too sticky. Too much flour and dough turns tough; it should remain a little tacky but workable.
Shape into 8-inch circle; flatten slightly keeping loaf mounded at its center and place on prepared baking sheet. Use sharp knife to slash 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 1 hour on wire rack before slicing and serving.
Makes 1 16-slice loaf.
