Irish Potato Bread
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!
Irish Potato Bread
Ingredients
- 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
Instructions
- 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.
Mary Bostow
Latest posts by Mary Bostow (see all)
- Sauteed Red Cabbage - 07/18/2019
- Garden Primavera with Ham or Chicken - 07/17/2019
- Pork Chops in Sour Cream Gravy - 07/16/2019
Arleen
Is this a light or dense bread?
bunny
I would say dense Arleen. It’s a quick bread and doesn’t use any yeast. But it’s a very very good bread.
Lynn
I misread the recipe and used mashed potatoes from last night and also put it in my cast iron dutch oven with no lid. Hope it turns out! Will know in 20 minutes..lol
bunny
Let me know how it turned out Lynn!
Erin
The only cast iron pan I own is 14 inches. Does the bread spread out as it cooks or can I mold it into a shape, place it in my cast iron pan, and trust that it wont become a flat mess? What alternate pan can I use? And would their be any problem if you lined the pan with parchment paper to keep it from sticking?
bunny
Erin the cast iron pan I used was 8 inch. I don’t see why you couldn’t use an 8 inch round cake pan to make it. The cast iron pan is black adds to the heat when baking but if you just check the bread at the end of the baking time with a toothpick to see if its done, you’ll know whether you need to let it bake a little longer.
Arleen
What about zestvfrom acidic gruit
bunny
Hi Arleen, I’m not sure what the question is sweetie? Are you asking if you can substitute and ingredient for zest? If so, there isn’t anything in this recipe that has any kind of fruit flavor in it.
bunny
I’d use an 8 inch baking pan Deb. You may have to bake it a little long. The black cast iron holds heat very well which I would guess makes it bake quicker. But I would think an 8 inch metal pan would do just fine. Just check with a toothpick for doneness at the recipe baking time and give it more time if needed.
JB
I made this yesterday using self-rising flour (omitting baking powder and salt) and instead of garlic powder and vegetable oil, I used roasted garlic infused olive oil. It turned out fantastic! I think to get it to perfection the next time I am going to use rosemary. Love that this is a quick bread. Thanks for sharing this recipe.
bunny
Wonderful JB! What a way to make it yours, I bet it was delicious!
jenny
in 5 minutes my potato bread comes out of the oven. Been watching it through the glass door. looks so good. Don’t know if I can wait for it to cool. thanks for sharing
bunny
Oh good grief I wish I was there, warm bread from the oven is my weakness, enjoy!