Irish Potato Bread Food

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.

FADGE - IRISH POTATO BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F/205 C/Gas 6. Place the mashed potato in a large baking bowl and add all the other ingredients. Mix the ingredients together to create a light, but sticky dough.
• Heavily flour your work surface of the board, if you don't use enough flour the dough will stick to the board.
• Roll out the dough to approximately ½ inch/1 centimeter thickness.
• Cut the dough into saucer-sized rounds. Score each round with a cross to mark 4 equal wedges. You can also make individual cakes by cutting with a round biscuit or scone cutter, the size you wish them to be.
• Grease a baking sheet with lots of butter. Carefully lay the rounds onto the sheet (they will be quite soft so you will need to handle carefully; a spatula helps).
• Bake the rounds in the center of the oven for 15 minutes or until golden brown and risen. Once cooked lay onto a cooling rack and allow to cool slightly. These delicious rounds need to be eaten while they are freshly cooked and warm.

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 BROWN BREAD (BREAD MACHINE)

Steps:

• Add the ingredients to the pan according to the order in the manufacturer's instructions.
• Set crust on medium and program for the Whole Wheat cycle; press Start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

IRISH POTATO BREAD

Steps:

• 1. Mix together the flour, baking powder and salt in a bowl, rub in the butter using the fingertips until the mixture resembles breadcrumbs.
• 2. Add in the scallions now if you are using them.
• 3. Stir in the mashed potato and enough milk to make soft but not loose dough.
• 4. Roll out onto a floured board into a round approx ½ inch thick and mark into quarters without cutting right through the potato farl.
• 5. Place on a greased baking tray and bake in the oven at 200 degrees for about 20 minutes.
• 6. Serve hot with plenty of butter.

SUSAN'S IRISH POTATO BREAD

Steps:

• 1. Boil potatoes until soft; drain, and mash as for mashed potatoes. You can save the drained water and use it for part of the warm water in the recipe. Stir butter, salt, milk, and flour into the mashed potatoes. Add in the egg, well beaten, if desired. Beat this batter until smooth and allow to cool to lukewarm.
• 2. In a stand mixing bowl, mix together the warm water, dry milk, sorghum, 1/2 cup of the whole wheat flour, and yeast. Let sit for 20 minutes.
• 3. With paddle beater, beat in the mashed potato mixture until smooth. Then beat in the rest of the whole wheat flour and the salt.
• 4. Using the dough hook, start blending and kneading in the bread flour, about 1/2 cup at a time. Add until the dough becomes very elastic, but is still sticky, not smooth. You would not want to knead it by hand at this point. The amount of flour this will take is totally dependent on the moisture in the potato mixture.
• 5. When dough is elastic but still sticky, cover and place in a warm place for 1-2 hours. I rest mine over a dishpan of hot water. Dough should double in bulk. Punch down and let rise a second time for 1 hour.
• 6. Partway through second rising time, grease 2 large bread pans (or you can use 8-9" dutch ovens with lids). At end of rising time, preheat oven to 375° for bread pans, or 450° for dutch ovens. Divide dough in half and turn into prepared pans. Let dough rise in warm place for 15 minutes while oven is preheating. If using dutch ovens, cover with lid.
• 7. To bake: For bread pans, bake for 30-35 minutes, until loaf sounds hollow when tapped. Remove immediately to rack to cool. For dutch ovens, bake covered for 30 minutes, then remove lid and bake 10 minutes longer. Turn out immediately onto rack to cool. Allow loaves to cool completely uncovered for best crust consistency.