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cooking good in greene |
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St. Patrick's Day Favorite - Irish Potato
Bread
All materials courtesy of the
U. S. Potato Board |
 |
|
Makes 1 large loaf (16 slices). 16
Servings |
Ingredients:
Two 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 |
Nutrition information
per serving:
1 slice
Calories: 183
Carbohydrates: 30g
Fat: 5g
Fiber: 1g
Cholesterol: 14mg
Protein: 5g
Sodium: 298mg
Potassium:222mg
Vitamin C : 6mg |
Directions:
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.
Position the rack in the center of the oven; preheat the oven
to 375∞F. Lightly oil a large baking sheet with canola oil
dabbed on a paper towel.
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.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.
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.
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.
Cooking Good
in Greene Main Index |
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