Recipe by: Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book
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 along with corned beef and cabbage and a frothy green beer.
Two 3/4-lb 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
Prep Time: 65min | Cook Time: 55min
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 375âˆžF. 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-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.
Makes 1 large loaf (16 slices).
Charlotte Baynham 6 years ago
I made this today for a St. Patrick's day potluck & it was a huge hit! Easy to make. I thought...Read Full Review
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