Best Irish Potato Bread Recipes

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IRISH POTATO BROWN BREAD (BREAD MACHINE)



Irish Potato Brown Bread (Bread Machine) image

Make and share this Irish Potato Brown Bread (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 18m

Yield 1 1/2 pound loaf

Number Of Ingredients 10

1 1/4 cups water
3 tablespoons butter, cut into pieces
2 tablespoons honey
2 cups whole wheat flour
1 cup bread flour
1/4 cup instant potato flakes
1 tablespoon gluten, plus
2 teaspoons gluten
1 1/2 teaspoons salt
2 teaspoons rapid acting yeast (or 2 1/2 t. bread machine yeast)

Steps:

  • Add the ingredients to the pan according to the order in the manufacturer's instructions.
  • Set crust on medium and program for the Whole Wheat cycle; press Start.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.

Nutrition Facts : Calories 1767.8, Fat 40.7, SaturatedFat 22.9, Cholesterol 91.6, Sodium 3772.5, Carbohydrate 317, Fiber 35.2, Sugar 36.3, Protein 50.4

IRISH POTATO BREAD RECIPE - (4.4/5)



Irish Potato Bread Recipe - (4.4/5) image

Provided by christoph

Number Of Ingredients 12

3/4 cup mashed potatoes, room temp
3/4 cup grated raw potato
1 whole egg
1 egg white
1/3 cup vegetable oil
3/4 cup milk
3 Tablespoons green onion, thinly sliced
1 teaspoon caraway seed
3 cups all-purpose flour
1/4 whole wheat flour
2 Tablespoon baking powder
1 teaspoon salt

Steps:

  • Position rack in the center of the oven and heat to 375º F. Grease the inside of an 8″ cast iron skillet or baking dish and set aside. Mix together the mashed and grated potatoes. Add in egg and egg white, oil, and milk until well combined. In another mixing bowl stir together, green onion, caraway seed, flours, and salt. Stir dry ingredients into wet ingredients and mix well (dough will be shaggy and a bit sticky). Turn dough out onto a lightly floured board and knead 7 to 8 times until a soft ball forms. Place dough in the center of the prepared pan and gently pat to cover the entire pan evenly. Using a sharp knife cut an "X" into the top about ½" deep. Bake for 45 to 55 minutes or until top is nicely browned and bread sounds hollow when tapped. Remove from oven and let stand for 5 minutes before removing bread from the pan. Place bread on a wire rack to cool. Allow bread to rest for an hour before slicing to avoid crumbling.

IRISH FRIED POTATO BREAD AND IRISH BUTTER



Irish Fried Potato Bread and Irish Butter image

These delicious potato pancakes are a wonderful way to use up leftover taters. (My mom used this technique all the time when I was young... such great memories!) The Crew and I had a tough time getting the Irish butter to the proper consistency, so we substituted store-bought butter instead. The results were still terrific.

Provided by Colleen Sowa

Categories     Spreads

Time 25m

Number Of Ingredients 11

IRISH FRIED POTATO BREAD
8 large potatoes (peeled, boiled, mashed and cooled)
1 bunch scallions (fresh) (minced) (or green onions minced along with some garlic)
1 tsp sea salt (or to taste)
3 Tbsp irish butter
1 c milk
1 large egg (beaten well)
1 c flour
IRISH BUTTER
3 c 40% butterfat cream
1/2 - 1 tsp sea salt

Steps:

  • 1. Peel, boil and mash the potatoes. Set aside to cool in a large bowl. Mince the scallions, put in with potatoes. Add half the flour and and the butter together. Mix together with a wooden spoon. In a separate bowl: Beat the egg and milk together with a whisk. Add this to the potato mixture to bind the potatoes together like a dough. Add salt to taste. On a floured board, knead the dough a bit in flour and use some flour to roll out the mixture to about one inch thick. Cut into circles or Use dinner plate upside down on the potato dough and cut out a circle of dough using a knife and then cut into pie wedge shapes. (8 - 10) Place slices 1n a hot pan with butter (or on a grill)fry for about 3 - 4 minutes on each side until golden brown. Serve hot with butter.
  • 2. Irish Butter: 3 cups (40% butterfat) cream 1/2 - 1 teaspoon sea salt Churn in a butter churn or shake in a large ice cold jar for about 15 minutes. (You can use an ice cream machine or a hand mixer too). Strain this thick mixture into a cheese cloth covered bowl to separate the butterfat from the whey. then pour off the buttermilk-whey and drink it or save it for a recipe. Knead the butter until the color darkens and the liquid comes out of it. At this point you can add sea salt if you like... to taste... 1/2 tsp or more if you like. *** Irish butter is richer than American butter. American butter is only 30% - 35% butter fat. You can find Irish butter in some stores. You can use regular butter. *** Some people add a drop of yellow food coloring.

SUSAN'S IRISH POTATO BREAD



Susan's Irish Potato Bread image

I made this using the leftover half of Colleen Sowa's http://www.justapinch.com/recipes/side/potatoes/irish-fried-potato-bread-and-irish-butter.html dough. I have updated my recipe to include the mashed potato batter measurements, so it can be made without making her recipe first. The measurements are all approximate, because it...

Provided by Susan Feliciano

Categories     Savory Breads

Time 3h10m

Number Of Ingredients 15

MASHED POTATO BATTER
4 medium potatoes, peeled and cubed
1/2 tsp salt
2 Tbsp butter
1/2 c milk
1/2 c all purpose flour
1 egg (optional)
TO MAKE BREAD
1 1/2 c very warm water
1/3 c instant dry milk
1 Tbsp sorghum, honey, or molasses
2 1/2 c whole wheat flour
2 1/4 tsp rapid rise yeast (or one package active dry yeast)
1 tsp salt
1 1/2 c (approximate) bread flour

Steps:

  • 1. Boil potatoes until soft; drain, and mash as for mashed potatoes. You can save the drained water and use it for part of the warm water in the recipe. Stir butter, salt, milk, and flour into the mashed potatoes. Add in the egg, well beaten, if desired. Beat this batter until smooth and allow to cool to lukewarm.
  • 2. In a stand mixing bowl, mix together the warm water, dry milk, sorghum, 1/2 cup of the whole wheat flour, and yeast. Let sit for 20 minutes.
  • 3. With paddle beater, beat in the mashed potato mixture until smooth. Then beat in the rest of the whole wheat flour and the salt.
  • 4. Using the dough hook, start blending and kneading in the bread flour, about 1/2 cup at a time. Add until the dough becomes very elastic, but is still sticky, not smooth. You would not want to knead it by hand at this point. The amount of flour this will take is totally dependent on the moisture in the potato mixture.
  • 5. When dough is elastic but still sticky, cover and place in a warm place for 1-2 hours. I rest mine over a dishpan of hot water. Dough should double in bulk. Punch down and let rise a second time for 1 hour.
  • 6. Partway through second rising time, grease 2 large bread pans (or you can use 8-9" dutch ovens with lids). At end of rising time, preheat oven to 375° for bread pans, or 450° for dutch ovens. Divide dough in half and turn into prepared pans. Let dough rise in warm place for 15 minutes while oven is preheating. If using dutch ovens, cover with lid.
  • 7. To bake: For bread pans, bake for 30-35 minutes, until loaf sounds hollow when tapped. Remove immediately to rack to cool. For dutch ovens, bake covered for 30 minutes, then remove lid and bake 10 minutes longer. Turn out immediately onto rack to cool. Allow loaves to cool completely uncovered for best crust consistency.

IRISH POTATO BREAD



Irish Potato Bread image

This recipe is posted for play in Culinary Quest - Ireland and was found on website: http://www.yourirish.com/irish-potato-bread-recipe In Ireland, potato bread is also known as potato farl. No Irish breakfast would ever be complete without a piece or two of potato bread.

Provided by Baby Kato

Categories     Savory Breads

Time 25m

Number Of Ingredients 8

3 oz plain flour
1/2 teaspoon baking powder
pinch of salt
1 oz butter
8 oz mashed potatoes
2 tablespoons milk
butter to serve
handful of scallions if desired

Steps:

  • 1. Mix together the flour, baking powder and salt in a bowl, rub in the butter using the fingertips until the mixture resembles breadcrumbs.
  • 2. Add in the scallions now if you are using them.
  • 3. Stir in the mashed potato and enough milk to make soft but not loose dough.
  • 4. Roll out onto a floured board into a round approx ½ inch thick and mark into quarters without cutting right through the potato farl.
  • 5. Place on a greased baking tray and bake in the oven at 200 degrees for about 20 minutes.
  • 6. Serve hot with plenty of butter.

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