IRISH #POTATO #BREAD

Irish Potato Bread… I was throughout this recipe whilst I discovered it on Pinterest!  Thank you  Jo and Sue for  a high quality savory bread recipe that doesn’t have yeast in it!  That’s right, no yeast, no proofing and no ready for rise times.  A speedy ,fantastic potato bread recipe you'll be able to make and get pleasure from for dinner in no time at all. The potato within the bread makes this very comfortable and moist, it’s also very versatile.  I extra Parmesan Cheese and a bit of garlic powder to the batter, test out Jo and Sue’s model made with caraway seeds and chives!  This is flexible sufficient that you'll be able to devour it with out flavorings or test with other spices, cheeses and seeds to make a other bread every time you make it.

After the Irish Potato Bread was cooled I sliced a number of items up for Paul and I to taste.  He requested me if I might wrap it up so he might share it collectively with his buddies!  There went my bread and a stick of butter!  You recognise he beloved it, time to make more.  Homemade goodness from our residence to yours, ENJOY!



Irish Potato Bread

Ingredients
3/4 cup cooked mashed potatoes boil potatoes and mash them to a mashed potato consistency
3/4 cup uncooked grated potatoes peel the skins, then grate, drain grated potatoes of liqiud
1 egg
1 egg white
1/3 cup vegetable oil
3/4 cup milk
1/2 cup grated Parmesan cheese
1/2 Teaspoon garlic powder
3 1/4 cups flour
1 1/2 Tablespoons baking powder
1 Teaspoon salt

Instructions
Place the mashed potatoes and uncooked grated potatoes in a huge blending bowl, whisk collectively till nicely combined. Add the egg, egg white, grated Parmesan cheese, garlic powder, milk and oil to the bowl, whisk till fully incorporated.
In a separate huge bowl, combine the flour, baking powder and salt, stir to combine. Stir the dry ingredients, into the rainy meals till a comfortable dough is formed. Lightly flour your counter top, region the comfortable dough at the floured counter best and kneed 6 -7 times. Gather the dough up and sort a ball, region it in an oiled 8 inch forged iron pan. Using a serrated knife (a steak knife labored well) cut an x at the best of the dough. Bake at 375 stages for 45-55 minutes. It have to be golden brown on top. Cool on a wire rack about 10 minutes. Run a butter knife round the rims of the pan to launch the bread , take away from pan, region on a cooling rack to cool fully earlier than slicing.

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