Galway Potato Bread


St. Patrick's Day

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Celebrate with our favorite Irish- themed dishes. Try our Irish Corned Beef Stew or savor a taste of Dublin with our Corned Beef with Spiced Apple Mustard Galze. Sláinte! (That's cheers!)

 

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Galway Potato Bread
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. fresh chives or green onion tops snipped
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.
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probably won't add the 1/2 tsp. caraway seeds

  Comment Number: 5805
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