Irish Potato Bread

Irish Potato Bread

  • Yield 16 servings

In Ireland, boxty, practically a national dish, can be  served as a potato pancake, a dumpling, or even as here: a crunchy, irresistible  soda bread.


United States Potato Board

Great for breakfast with smoked salmon, for lunch with hearty soup,  or for dinner with a roast, this easy, yeast-free bread demonstrates why the  Emerald Isle loves the spud so much.


2(3/4-pound)  russet potatoes
1 large egg, plus  1 large egg white
1/3 cup canola  oil, plus additional for greasing the baking sheet
3/4 cup fat-free  milk
2 tablespoons minced chives (or the green part of a scallion)
1/2 teaspoon caraway seeds
3 1/4 cups all-purpose flour, plus additional for dusting and kneading
1 1/2 tablespoons baking powder
1 teaspoon salt


  1. Bring 1 inch of water to a boil over high heat  in a vegetable steamer or a large saucepan fitted with a portable vegetable  steamer. Peel one potato and cut into eighths; steam the pieces until tender  when pierced with a fork, about 15 minutes. Rice or mash pieces in a large bowl;  set aside to cool for 15 minutes.
  2. Position the rack in the center of the oven;  preheat the oven to 375F. Lightly oil a large baking sheet with canola oil  dabbed on a paper towel.
  3. Peel the other potato and grate it through the  large holes of a box grater. Squeeze of any excess moisture; add to the riced or  mashed potatoes.
  4. Stir in the egg, egg white, oil, milk, chives,  and caraway seeds until fairly smooth. Add 3 1/4 cups flour, baking powder, and  salt; stir with a wooden spoon until the mixture forms a soft but sticky  dough.
  5. Lightly flour a clean work surface as well as  your cleaned and dried hands. Turn the dough out onto the floured surface and  knead for 1 minute, adding flour in 1-tablespoon increments to keep the dough  from turning too sticky. Too much flour and the dough turns tough; it should  remain a little tacky but workable. Shape into an 8-inch circle, flatten  slightly keeping the loaf mounded at its center, and place on the prepared  baking sheet. Use a sharp knife to slash an X in the top of the dough, cutting  into dough about 1/2 inch.
  6. Bake until golden brown, firm to the touch, and  somewhat hollow sounding when tapped, about 55 minutes. Cool 1 hour on a wire  rack before slicing and serving. Makes 1 large loaf (16 slices).
Recipe by Bruce Weinstein and Mark Scarbrough,  authors of The Ultimate Potato Book, for the United States Potato  Board.

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