Host An Unforgettable Book Club

Book Selection, Ideas, Food for Thought,
and More!

Follow Buttery Books on Facebook
Follow Buttery Books on Twitter
Follow Buttery Books on RSS Feed



Print this post Print this post    Email This Post Email This Post


Best Irish Potato Bread Recipe



This moist and packed full of flavor potato bread is one of my family’s favorite. The dough is refrigerated overnight to enhance the flavor and texture of this bread.

Adapted from the King Arthur Flour Potato Bread Recipe

Prep: 30 minutes (dough prepared 1 day in advance) + 4 hour to rise (day of baking) | Bake: 45 minutes Yield: 2 loaves

Irish Potato Bread

Ingredients

  • 2 medium russet potatoes, unskinned and whole
  • 1 1/2 cups of potato water (see instructions)
  • 1 tablespoon dry yeast
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 3/4 cup butter, softened to room temperature
  • 1 1/2 tablespoons salt
  • 2 eggs
  • 6 cups unbleached all-purpose flour (you may not use all the flour)
  • Flour, for dusting

Instructions

Day before baking:

  1. Boil unskinned whole russet potatoes until soft. Remove potatoes from water. RESERVE 1-1/2 cups of the potato water. Set aside the potatoes. When potatoes are cool enough to handle, peel then mash with a fork. Set aside.
  2. Check the temperature of the RESERVED potato water. The temperature needs to be 110°F (very important) so reheat or cool potato water, as needed. Pour the 110°F potato water in a large bowl or electric stand mixer bowl. Add the yeast and 1 tablespoon of sugar and stir until dissolved. Beat in the softened butter, remaining 1/2 cup sugar, salt, eggs and potato. Add 4 cups of flour and mix until combined. Add remaining 2 cups of flour 1/2 cup at time until the dough is suitable for kneading. (You may not need all 6 cups of the flour.)
  3. Lightly flour a work surface. Turn the dough out on the surface and knead until smooth and elastic, about 10 minutes. Or, knead with electric strand mixer with the dough hook attachment for 5 minutes.
  4. Place dough in a greased bowl, turning to coat all sides. Cover bowl and place in the refrigerator overnight up to 16 hours.

Day of baking:

  1. Remove dough from refrigerator and shape into 2 elongated loaves on baking stone or to fit into 2 greased 9 x 5-inch loaf pans. Dust loaves with flour and allow bread to rise until doubled, about 4 hours (dough is cold from refrigerator, and will take 4 hours to rise).
  2. Preheat oven to 375°F. Bake bread for 45 minutes, or until tooth pick inserted in center comes out clean. Remove from oven and cool on a wire rack.



Copyright © 2017 ButteryBooks.com All Rights Reserved.

Looking for Related Information on this Buttery Books Post?

Try Google Search

Custom Search


Author:   Category: vegetables, sides, bread  Tags: , ,  


Feel free to add your ideas, comments or book review below.

Comments:

Image Uploader

Add images to your comment before submitting. Upload each image (no larger than 500 kb) one at a time.