Irish Potato Bread
This was the bread that started it all! I’m pretty sure I made it for the first time when I was around 15 years old, and it was such a success that I have never stopped!
This bread is versatile, and can be made without any special equipment, i.e. bread machine (I have instructions for a stand mixer, but it can easily be kneaded by hand). It can be made as a single loaf, or as two small rounds.
If you’re looking for a fluffy sandwich bread with a bit more substance to it, and a chewy crust, this is the one for you.
Equipment I use:
As an Amazon Associate I earn from qualifying purchases.
Enjoy my recipes and patterns and want to support my site? Want to get a gift for yourself or others at the same time? Check out my Shop! New patterns, supplies, and jewelry added regularly.
Irish Potato Bread
Ingredients
- 1¼ c water lukewarm
- 1 Tbsp sugar
- 1 Tbsp active dry yeast
- 3½ c bread flour
- ½ c mashed potatoes
- 2 tsp salt
Instructions
Preparing the Dough
- If not yet made, prepare mashed potatoes: Peel and chop the potatoes, and boil until softened. Drain water and mash finely. Allow to cool before using in the dough.
- In the bowl of a stand mixer with dough hook attachment (or medium sized bowl) add water, sugar, and yeast. Allow it to rest until the yeast has bloomed.
- Add bread flour, mashed potatoes, and salt to the bowl. Mix ingredients until incorporated. Mix (or knead) on medium speed for about 6 minutes. It should be smooth and hold together.
- Remove the dough from the dough hook, place in the bowl, and cover with a clean cloth. Allow it to rest for one hour.
- Transfer the dough to a lightly floured surface. Follow the instructions below depending on your preferred baking method.
For Two Round Loaves
- Lightly punch down the dough, and divide into two loaves. Shape into rounds. Let them rise for at least 50 minutes.
- Bake at 400° for 30 minutes. Allow to cool before serving.
For a Loaf
- Gently roll out the dough into a rectangle slightly longer than your loaf pan, and approximately double the width. You want to dough to still be 1-2" thick, so do not press to thin. Roll the dough width-wise (so that you're matching the length of the loaf pan) and tuck the ends underneath. Place the dough in the loaf pan and allow to rise for at least 40 minutes.
- Bake at 375° for 40 minutes.
Notes
- Note: This bread does not rise a significant amount in the oven, so be sure to allow it to rise sufficiently, preventing a dense bread.
- Depending on how thoroughly you mash the potatoes, you may have chunks of potato in the bread. While this isn’t an issue, you should strive for a smoother potato.
You May Also Like
Nobody Exists on Purpose
Black Bean and Avocado Salad
