Moist and dense is the best way to describe this traditional Irish Potato Bread. Reminiscent of a large biscuit, this baking powder skillet bread uses a combination of white and whole wheat flour for an added depth of flavor.
Course
Side Dish
Cuisine
Irish
Prep Time15minutes
Cook Time55minutes
Total Time1hour10minutes
Servings8Slices
Ingredients
¾cupmashed potatoesroom temp
¾cupgrated raw potato
1whole egg
1egg white
1/3cupvegetable oil
¾cupmilk
3Tablespoonsgreen onionthinly sliced
1teaspooncaraway seed
3cupall-purpose flour
¼cupwhole wheat flour
2Tablespoonbaking powder
1teaspoonsalt
Method
Position rack in the center of the oven and heat to 375º F.
Grease the inside of an 8″ cast iron skillet or baking dish and set aside.
Mix together the mashed and grated potatoes.
Add in egg and egg white, oil, and milk until well combined.
In another mixing bowl stir together, green onion, caraway seed, flours, and salt.
Stir dry ingredients into wet ingredients and mix well (dough will be shaggy and a bit sticky).
Turn dough out onto a lightly floured board and knead 7 to 8 times until a soft ball forms.
Place dough in the center of the prepared pan and gently pat to cover the entire pan evenly.
Using a sharp knife cut an “X” into the top about ½” deep.
Bake for 45 to 55 minutes or until top is nicely browned and bread sounds hollow when tapped.
Remove from oven and let stand for 5 minutes before removing bread from the pan.
Place bread on a wire rack to cool.
Allow bread to rest for an hour before slicing to avoid crumbling.
Cooks Notes
This recipe is a great use of left-over mashed potatoes. Allow the bread to rest for an hour after removing from the oven before slicing to avoid crumbling.