Irish Potato Bread is a quick and easy bread recipe you make without yeast, Your going to LOVE it!
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. 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.
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?
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.
What about zestvfrom acidic gruit
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.
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.
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.
Wonderful JB! What a way to make it yours, I bet it was delicious!
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
Oh good grief I wish I was there, warm bread from the oven is my weakness, enjoy!
Is it possible to use sweet potatoes in place of regular potatoes?
I’ve never made this recipe using sweet potatoes. But I do have a quick bread sweet potato recipe that you can find here..https://wp.me/p4YNfD-2zG
Thank you, I will give that a try too. Cheers
Loaf is about gone with a side of Mississippi roast. I used leftover mashed potatoes and still worked great. I substituted olive oil for vegetable oil, still very tasty. Will make again.
I moved house recently and, due to having an extention built onto my kitchen, most of my kitchen goods are still in boxes. Building has now been suspended due to coronavirus so I don’t have my crock pot or bread tins available but I do have a large cast iron griddle. Could this bread be baked on the griddle pan or would it spread out?
NO Honey it can’t be made on a griddle, it has to be made in a pan.
could i use a rectangular loaf tin or does it need to be round for it to bake evently?
Tanja I haven’t made it that way but because the batter is spread out in a cast iron skillet instead of deeper in a loaf pan the time in the oven would change and you may have to think about the temp it’s being baked at too. Also the bake time would be more.
Really good receipe, without sugar or yeast. I have made 3 batches now generally using Wild garlic from my garden chopped into it, and an approximate volume of butter and cream cheese instead of oil & parmisan. I also used 2 eggs rather than 1 separated one, I am always in a hurry. Not sure how you dry grated potato but I mixed it all anyway and only added enough milk to make dough consistency right. The result is a little dense but very tasty, toasts well, and i most prob need to consider how my alterations have affected the science of the bake.
Thanks for a good starting point Nick
We ran out of bread during quarantine and so I decided to get creative with what I had. My loaf turned out so good!! I panicked because I accidentally put too much baking powder!! So I decided to add a splash of extra milk and flour. I also didn’t have enough parmesan so I used mozzarella in addition. Turned out delicious!!!
Wonderful Lauren, now you have to write down your changes so you can do it again. And then loose the recipe , no wait that’s me who does that LOL! It’s a great recipe to play with, I’m sure you’ll be very creative with it. Thank you for taking the time to comment , I appreciate it!
This bread recipe was the easiest one to make so far. It’s very moist and tasty. I did not use a cast iron pan. I used metal non stick pans. Worked perfectly.
So glad to hear it was easy to make!
This bread is delicious! Turned out beautiful. Great way to use up leftover mashed potatoes.
So glad you enjoyed the Irish Potato Bread!
Great recipe for potato bread! I followed recipe but used instead extra virgin olive oil with one extra tsp garlic powder and tsp onion flakes. I substituted all purpose flour, salt and baking powder with self rising flour. Wanted a more robust tatse and also used rosemary oil olive for dipping. Served with clam chowder. Thank you for sharing this easy to follow recipe, the whole house loved the bread!
So glad everyone enjoyed the Irish Potato Bread, thanks for sharing!
Thank you for sharing such a lovely recipe Bunny. I used a large cast iron pan (dough didn’t touch the sides) and it turned out just fine. I also forgot to add the oil until dry and wet ingredients had already been mixed but it seemed to integrate into the dough OK. Nice crispy crust. A fun quarantine bake when yeast cannot be found at the grocery stores!
It is so hard to find yeast, isn’t it?! I am so glad the Irish Potato Bread worked well!
Hiya! Brand new to bread making and have my Dutch oven white loaf perfected 🙂
Who doesn’t love potato bread?
Being new to the game I’m going to ask a potentially silly question and ask if my mashed potatoes need to be cool before working with them (I assume so as there is egg involved …)
Hi! Yes they need to be cooled first. And yes, you won’t want the hot potatoes mixing with the eggs because it will end up cooking them slightly and we don’t want that to happen. Hope that helps! Enjoy bread making!
Hi Bunny. I am going to use gluten-free flour for this as I am a coeliac. It sounds delicious! Karina