I love bread! I could live without many things, but living without bread hardly seems worthwhile. I’ve been in both Northern Ireland and the Republic of Ireland, but somehow I never had this. And I have to try it real soon now….
For what it was worth, I was over there for about two weeks on a speaking trip and the whole time I stayed with residents. They made me a lot of Irish specialties but no one at any time ever made me Irish Soda Bread. Sigh. Alas, most of them are gone now. Life moves on.
A few weeks ago I was commenting on the fact that being of Polish heritage our family made a lot of Pierogi — but that the pierogi we made always contained a sizable amount of mashed potatoes in addition to the flour — and that I had seen a lot of supposedly “authentic” Polish Pierogi recipes that were made sans potato. I’m glad to see that this version of ‘bread’ from Ireland includes the hearty ‘tater and carries forward that part of their proud heritage — which is Peggy’s ancestral birthright.
- 3/4 cup cooked, mashed potato
- 3/4 cup raw, grated potato
- 1 egg
- 1 egg white
- 1/3 cup oil
- 3/4 cup milk
- 2 Tbsp chives, diced
- 1 tsp caraway seeds (or you can use sesame seeds)
- 3 cups flour
- 1/4 cup whole wheat flour
- 1 1/2 Tbsp baking powder
- 1 tsp sea salt
Preheat oven to 375. Lightly oil an 8 inch cast iron pan or spray with cooking spray. Set aside.
Mix the mashed potato with the grated potato. Stir in egg, egg white, oil, and milk until well combined.
In another bowl, stir together chives, caraway seeds, flour, whole wheat flour, baking powder, and salt.
Stir dry ingredients into wet ingredients until a soft dough forms.
Lightly flour a work surface. Turn the dough out onto the flour and knead 6 – 7 times. Place dough into center of prepared cast iron pan and gently press into an 8 inch circle. Use a sharp knife to cut an “X” into the top.
As you can see, I cut a star into the top instead of just an “X”. Either works fine!
Bake at 375 for about 45 – 55 minutes. It should be nicely browned and sound hollow when tapped.
Remove from oven and let sit on wire rack for 5 minutes before removing from pan. Let cool for at least an hour before slicing. or it will be rather crumbly to cut.
Simple yet looks so impressive.
Oh…yes…..it tastes AMAZING too. When I made a second loaf I threw in 1/2 cup of shredded Mozza cheese and it was crazy good.
It can be a little hard to tell when it is completely cooked. If in doubt…leave it in a few minutes longer. If, perchance, you remove it before it is not completely cooked through.
I’ve been there….done that…
What I do if this happens is slice the bread and toast it before serving it. Irish Potato Bread toast is just as tasty!