How to Make Irish Potato Bread

Irish potato bread is popular around Saint Patrick's Day, but is simple enough to make any day of the year. While some recipes call for mashed potato flakes, authentic Irish potato bread is made by cooking an Irish potato until soft and then using both the cooking water and the potato mash as part of the recipe. Any white potato will work, and potato bread is a good use of leftover boiled potatoes.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 small saucepans
• Small bowl
• 1 1/2 tbsp. butter
• 5/8 cup milk
• 1/4 cup potato water
• 1/3 cup plain mashed potato
• 1 1/2 tbsp. sugar
• 1 packet or 1 1/2 tsp. active dry yeast
• Small bowl or cup
• 3 to 5 cups all-purpose flour
• 1 1/2 tsp. salt
• Wooden spoon
• 2 large bowls
• Cooking oil
• Basting brush
• Clean dishtowel
• 2 bread pans

1. Cook 1 quartered Irish potato and 1/2 cup of water in a small saucepan, until the potato can be mashed easily with a fork. Reserve 1/4 cup of the cooking water and mash the potato in a small bowl.

2. Combine the milk with the butter in the second sauce pan. Heat over low heat until the butter is melted.

3. Mix together the yeast, 1 1/2 tbsp. of sugar and 1/4 cup of the potato water. Allow the yeast to double in volume in the cup.

4. Combine the flour and salt in a large bowl. Add the yeast mixture to the flour and stir using the wooden spoon until the mixture resembles large marbles.

5. Add the milk and butter mixture and 1/3 cup of the mashed potatoes. Stir with the spoon until the dough forms into a ball. If needed, add up to 1 additional cup of flour to form the dough ball.

6. Flour your work surface and turn the dough ball onto the work space. Knead the dough, adding more flour as necessary to keep the dough from sticking. Continue to knead by pushing the dough away from you with the palms of your hands, then turning and folding the dough before repeating the process. Knead until the dough loses its stickiness.

7. Place the dough ball into a large bowl and brush with oil on all sides. Cover the bowl with a clean dish cloth and allow the dough to rise until doubled in size.

8. Punch the dough down by using your fist to press the center of the risen dough ball. Place the dough back on your work surface and knead two or three times.

9. Divide the dough into 2 equal pieces and form into loaves. Place each into a greased loaf pan.

10. Bake in a pre-heated 350 degree F oven for 40 to 50 minutes or until golden brown.

11. Remove the loaves from the pans and cool on a wire rack.

Tips & Warnings

• If bread loaf pans are not available, form two round loaves with the dough and bake on a greased cookie sheet.

References

• Meal Master Recipe Software, Irish Potato Bread, 1998
• Southern Heritage Breads Cookbook, by the Editors of Southern Living Magazine, Oxmoor House, 1983

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