Irish Potato Bread
Photography Courtesy Culinary.net
Featured in March/April 2021
2 medium or large russet potatoes
1 egg white
⅓ cup canola oil
¾ cup milk
2 tablespoons minced green onion
½ teaspoon caraway seeds
3¼ cups all-purpose flour, plus additional for dusting and kneading
1½ tablespoons baking powder
1 teaspoon salt
- Preheat oven to 375°F. Peel potatoes. Slice one potato and boil in saucepan 15 minutes or until tender. Place potato in a large bowl. Mash potato.
- Grate second potato onto a cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, flour, baking powder, and salt. Stir with a wooden spoon until mixture is soft and sticky.
- Turn dough onto a floured surface. Adding flour as needed, knead dough to form an 8-inch round shape with a slight dome. Place dough onto a baking sheet lined with parchment paper. Cut a large “X” on top of dough about ½ inch deep.
- Bake 55 minutes or until golden brown. Cool on a wire rack for 1 hour before serving. Makes 1 loaf.
Recipe courtesy Culinary.net.