Irish Potato Bread Recipe 445

IRISH POTATO BREAD (IRISH POTATO CAKES OR FARLS)

Steps:

• First, peel the boiled potatoes.
• Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
• Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
• Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
• Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
• These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in. Decadently delicious is all I can say!

IRISH POTATO FARLS

Steps:

• In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
• Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
• On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
• Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

IRISH POTATO BREAD (IRISH FARLS)

Steps:

• Peel and cut potatoes into quarters or large chunks. Add to a large pot of cold water.Bring potatoes to the boil, then reduce to a hard simmer. Cook potatoes until they are tender and cooked through.
• Strain potatoes into a colander and leave to cool.
• When the potatoes are cool enough to handle place in a potato ricer and rice/mash your potatoes into a large bowl.Alternatively use a potato masher and mash well making sure there are no lumps.
• Add the remaining ingredients to the bowl.If you are adding extra ingredients to spruce your Irish potato bread up, now is the time to do so. Further information above or in the recipe card's note section.
• Using a spoon mix ingredients together until it becomes difficult to keep mixing.
• Continue mixing the dough in the bowl with your hands.Check for dough consistency.If you find your dough a little too sticky to handle, add some more flour to make it manageable.
• Remove dough from bowl and place on a lightly floured surface. Give it a quick knead until smooth.If you still find the dough a little too sticky add some more flour while kneading.The dough is on the sticky side, but should be manageable with flour dusted hands.Divide the dough into six equal portions and shape into balls.
• Working one at a time place a ball of dough on a lightly floured surface.You can use a clean kitchen bench, or wooden board that has been covered with some baking paper.
• Lightly flour a rolling pin and roll out the dough ball to the desired thickness.3mm (one eighth of an inch) for thin, or half a centimeter (just under a quarter of an inch) for thicker bread.
• Cut the rolled out dough into quarters.Alternatively, you can cook them whole for larger pieces of Irish potato bread.
• Place a non-stick frypan over medium heat. Add a splash of olive oil and a dollop of butter.Once the butter has melted add pieces of dough to the pan.Fry on one side until golden, then turn them over with a spatular. Once the other side is golden and the bread is cooked through remove from the pan.
• Place the cooked Irish potato bread on a tray in the oven on low heat to keep warm. Make sure to cover the bread with aluminium foil to stop them from drying out. Continue cooking the rest of the dough. Add more butter and oil to the pan as needed.

IRISH POTATO BREAD

Steps:

• Please note the above ingredients are approximate. Potato Bread is best made while potatoes are still hot.
• Peel and boil potatoes until tender.
• While hot, mash potatoes well with salt and butter.
• Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable.
• Turn out onto floured surface and knead for about 1 minute.
• Divide and roll into a circular shape about 9" and 1/4" thick.
• Cut into 6 or 8 'farls' (wedges).
• Grill in a hot, greased griddle or pan until well browned on both sides.

IRISH POTATO BREAD RECIPE - (4.4/5)

Steps:

• Position rack in the center of the oven and heat to 375º F. Grease the inside of an 8″ cast iron skillet or baking dish and set aside. Mix together the mashed and grated potatoes. Add in egg and egg white, oil, and milk until well combined. In another mixing bowl stir together, green onion, caraway seed, flours, and salt. Stir dry ingredients into wet ingredients and mix well (dough will be shaggy and a bit sticky). Turn dough out onto a lightly floured board and knead 7 to 8 times until a soft ball forms. Place dough in the center of the prepared pan and gently pat to cover the entire pan evenly. Using a sharp knife cut an "X" into the top about ½" deep. Bake for 45 to 55 minutes or until top is nicely browned and bread sounds hollow when tapped. Remove from oven and let stand for 5 minutes before removing bread from the pan. Place bread on a wire rack to cool. Allow bread to rest for an hour before slicing to avoid crumbling.