Irish Potato Bread… I was all over this recipe when I found it on Pinterest! Thank you Jo and Sue for a fantastic savory bread recipe that doesn’t have yeast in it! That’s right, no yeast, no proofing and no waiting for rise times. A quick ,fantastic potato bread recipe you can make and enjoy for dinner in no time at all. The potato in the bread makes this very soft and moist, it’s also very versatile. I added Parmesan Cheese and a little garlic powder to the batter, check out Jo and Sue’s version made with caraway seeds and chives! This is versatile enough that you can eat it without flavorings or experiment with different spices, cheeses and seeds to make a different bread each time you make it.
After the Irish Potato Bread was cooled I sliced a few pieces up for Paul and I to taste. He asked me if I could wrap it up so he could share it with his buddies! There went my bread and a stick of butter! You know he loved it, time to make more. Homemade goodness from our house to yours, ENJOY!
- 3/4 cup cooked mashed potatoes ( boil potatoes and mash them to a mashed potato consistency)
- 3/4 cup raw grated potatoes (peel the skins, then grate, drain grated potatoes of liqiud)
- 1 egg
- 1 egg white
- 1/3 cup vegetable oil
- 3/4 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 Teaspoon garlic powder
- 3 1/4 cups flour
- 1 1/2 Tablespoons baking powder
- 1 Teaspoon salt
- Place the mashed potatoes and raw grated potatoes in a large mixing bowl, whisk together until well combined. Add the egg, egg white, grated Parmesan cheese, garlic powder, milk and oil to the bowl, whisk until completely incorporated.
- In a separate large bowl, combine the flour, baking powder and salt, stir to combine. Stir the dry ingredients, into the wet ingredients until a soft dough is formed. Lightly flour your counter top, place the soft dough on the floured counter top and kneed 6 -7 times. Gather the dough up and form a ball, place it in an oiled 8 inch cast iron pan. Using a serrated knife (a steak knife worked well) cut an x on the top of the dough. Bake at 375 degrees for 45-55 minutes. It should be golden brown on top. Cool on a wire rack about 10 minutes. Run a butter knife around the edges of the pan to release the bread , remove from pan, place on a cooling rack to cool completely before slicing.