Galway Potato Bread


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Galway Potato Bread
Galway Potato Bread
Ingredients
2 (12- oz.) russet potatoes, peeled and 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

Serves: 10 to 12

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.

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Comments   To add your comments, please log in.

probably won't add the 1/2 tsp. caraway seeds

  Comment Number: 5805
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I may leave out the caraway seeds too, but may try to add some grated Asiago cheese instead.

  Comment Number: 6532
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Athumblefoot- That sounds like a wonderful substitute idea! Thank you for sharing!

  Comment Number: 6533
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