Galway Potato Bread

Ingredients

2      (12-oz.) russet potatoes, peeled, divided
1      egg plus 1 egg white
3/4   cup fat-free milk
1/3   cup canola oil
2      tbsp. snipped fresh chives or green onion tops
1/2   tsp. caraway seeds
3¼   cups flour, plus additional for kneading
1½   tbsp. baking powder
1      tsp. salt

Directions

Prep: 20 minutes Cook: 1 hour, 10 minutes Stand: 1 hour Makes: 10 to 12 servings

1. Bring 1 inch of water to a boil over high heat in a medium saucepan fitted with a steamer basket. Cut one potato into eighths and add to pot; cover and steam for 15 minutes or until tender when pierced with a fork.

2. Mash with a potato masher in a large bowl; set aside to cool for 15 minutes. Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.

3. Coarsely grate remaining potato; squeeze out any extra moisture and add to mashed potatoes. Stir in egg, egg white, milk, oil, chives and caraway seeds until fairly smooth. Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough.

4. Turn dough onto a lightly floured board and knead for 1 minute, adding a little more flour if dough is too sticky. (Don't add too much or bread will be tough.)

5. Shape into an 8-inch circle and place on prepared baking sheet; flatten slightly, keeping the dough mounded in the center. Using a sharp knife, make an X in the top of the dough, cutting down 1/2 inch.

6. Bake for 55 minutes or until bread is golden brown and sounds hollow when tapped. Cool for 1 hour on a wire rack before slicing. Makes 10 to 12 servings.

Nutritional Information:

(based on 11): 260 calories, 7 g protein, 8 g total fat (.5 g sat., 0 g trans), 40 g carbohydrate, 2 g fiber, 1 g sugar, 25 mg cholesterol, 400 mg sodium, 5 points

Shopping List:

2 (12-oz.) russet potatoes, eggs, fat-free milk, canola oil, fresh chives or green onion tops, caraway seeds, flour, baking powder, salt


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Recipe Center Galway Potato Bread Ingredients 2 (12-oz.) russet potatoes, peeled, divided 1 egg plus 1 egg white 3/4 cup fat-free milk 1/3 cup canola oil 2 tbsp. snipped fresh chives or green onion tops 1/2 tsp. caraway seeds 3¼ cups flour, plus additional for kneading 1½ tbsp. baking powder 1 tsp. salt Directions Prep: 20 minutes Cook: 1 hour, 10 minutes Stand: 1 hour Makes: 10 to 12 servings 1. Bring 1 inch of water to a boil over high heat in a medium saucepan fitted with a steamer basket. Cut one potato into eighths and add to pot; cover and steam for 15 minutes or until tender when pierced with a fork. 2. Mash with a potato masher in a large bowl; set aside to cool for 15 minutes. Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray. 3. Coarsely grate remaining potato; squeeze out any extra moisture and add to mashed potatoes. Stir in egg, egg white, milk, oil, chives and caraway seeds until fairly smooth. Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough. 4. Turn dough onto a lightly floured board and knead for 1 minute, adding a little more flour if dough is too sticky. (Don't add too much or bread will be tough.) 5. Shape into an 8-inch circle and place on prepared baking sheet; flatten slightly, keeping the dough mounded in the center. Using a sharp knife, make an X in the top of the dough, cutting down 1/2 inch. 6. Bake for 55 minutes or until bread is golden brown and sounds hollow when tapped. Cool for 1 hour on a wire rack before slicing. Makes 10 to 12 servings. Nutritional Information: (based on 11): 260 calories, 7 g protein, 8 g total fat (.5 g sat., 0 g trans), 40 g carbohydrate, 2 g fiber, 1 g sugar, 25 mg cholesterol, 400 mg sodium, 5 points Shopping List: 2 (12-oz.) russet potatoes, eggs, fat-free milk, canola oil, fresh chives or green onion tops, caraway seeds, flour, baking powder, salt