potato bread

This beautiful German potato bread is made with Russet potato with their skin on. You will love the crisp crust and the moist crumbs inside.

German Potato Bread (Kartoffelbrot)

russet potato

potato liquid (water)

bread flour

instant yeast

tsp salt

olive oil

Cut potato (including the skin) into 1/2-inch cubes and place in a pot. Pour enough water to submerge. Boil them until soft. Toward of end of cooking, reserve 1/2 cup of its liquid. You will use it to moisten the dough. Make sure to let it cool down..

Drain and mash the potato. Let it cool down.

In an electric mixer mixing bowl, combine flour, yeast, and salt; stir well with a wooden spoon.

Add 1 cup of the flour mixture, olive oil, and a little bit of the reserved liquid to the mashed potato; stir to combine.

Put the potato mixture into the remaining flour mixture and stir with a wooden spoon, adding more of the reserved liquid. The dough might seem slightly dry, but it&#039;s ok.

Knead the dough for 5-7 minutes with a dough hook attachment (You can also knead by hand). Depends on the moisture level of potato you might need more liquid or flour. The finished dough should be somewhat sticky but not overwhelmingly.  Transfer dough into a greased bowl and cover with a cloth. Let the dough rise until it becomes double in volume, about 1 hour.

Punch the dough to remove gas. Cut the dough in half and shape them anyway you want (I made mine oblong). Place them on a pan lined with a parchment paper. Let them rise again; about 45 minutes.

Meanwhile, preheat the oven to 425˚F. Place a baking steel (if using) in the oven.

Sprinkle the dough with a little flour. Score the top with a knife. Place the dough onto a baking steel or bake in the pan. Spray with water to create a steam. Bake for 45 minutes or until it forms dark brown crust. Remove from the oven and let them cool on a wired rack.

https://content.jwplatform.com/videos/fVlBsYwd.mp4

This beautiful German potato bread is made with Russet potato with their skin on. You will love the crisp crust and the soft &amp; moist crumbs inside.

German Potato Bread

This cheese potato bread is the ultimate comfort food. It’s cheesy, garlicy, delicious and very easy to make. This potato stuffed bread doesn’t require oven, no yeast and no eggs in the dough. This cheesy potato bread is baked in the frying pan. 

Cheese Potato Bread Recipe

(160 grams) Flour

(15 grams) Butter

(120 milliliters) Milk

Salt

Potato,

Mayonnaise

(60 grams) Mozzarella cheese, shredded

Parsley, chopped (optional)

garlic clove, crushed (optional)

https://www.youtube.com/watch?v=lQ9XqTmv-7o

Irish boxty bread is an easy, no yeast potato bread ready in just over an hour!  It’s a traditional Irish recipe that uses leftover mashed potatoes and grated potatoes.  You'll want to serve it for St. Patrick’s Day breakfast or dinner this year.

Irish Boxty Bread

potatoes

all-purpose flour

baking powder

salt

unsalted butter (melted)

milk

Prep:

Warm up the mashed potatoes and place them in a medium mixing bowl with the flour, baking powder, salt, and melted butter.  Measure out the milk and set it aside.

Grate:

Working quickly so the potatoes don&#39;t turn pink, peel and grate the two potatoes.  Squeeze as much liquid as possible out of the grated potato with paper towel, then stir it into the flour mixture.

Mix:

Gradually mix in the milk until all the flour is picked up from the bowl and a sticky dough has formed.  Turn out the dough onto a lightly floured surface and gently knead a few times until the mixture is well combined.

Shape:

Shape the dough into a disc and place on a lightly floured baking stone or a parchment-lined cookie sheet.  Score in a cross shape with a sharp knife, cutting almost all the way through the dough.

Rest:

Let the boxty rest for about 10 minutes on the counter while the oven is preheating to 400 F.

Bake:

Bake at 400°F for about 40 minutes, until the loaf is a lovely golden brown.  Let the bread cool a little on a wire rack before serving.  It tastes best warm and spread with butter.

Fluffy on the inside with a crispy coating these fusion inspired sweet potato bread/farls are perfect for St Patrick&#039;s Day or any time of the year.

Irish Potato Bread (Caribbean style)

red skinned sweet potatoes

brown rice flour

tbsp tapioca starch

tbsp of dairy free butter

almond milk

thyme (carefully pull off the tiny leaves, discard the stem)

scallion (chopped finely)

½ tsp black pepper

tsp parsley

⅛ tsp pink salt

butter

Bring the sweet potato to the boil then reduce heat.

Simmer the potatoes on medium heat til tender. Make sure to prick with a fork to determine its readiness.

Once cooked, drain off the excess water and allow the potato to cool slightly.

Meanwhile, in a separate bowl, add the thyme, scallion, black pepper, pink salt, tapioca starch, brown rice flour, butter and a splash of almond milk and set aside

Use a potato masher to crush the potatoes, as the potato breaks down the skin should come away. Simply discard and continue to mash the potato until it is completely smooth and lump free.

Add the potato to the condiment bowl and knead the mixture lightly. The dough should be slightly sticky but firm enough to roll.

Transfer the dough onto a large piece of parchment paper dusted with brown rice flour.

Proceed to roll out the dough with a roll pin into to a circle that is 1/4 inch thick. If you are unable to roll the dough into a circle, use a baking tin or template disc and place over the dough and press down to create a circle.

Use a knife or pizza cutter to cut into four quarters. Any left over dough can be shaped into patties.

On medium heat, grease a large frying pan with dairy free butter work in batches and add the quarters to the pan. Cook each side for 4-5 minutes or until golden brown, flip and cook the other side.

Dust with flour and serve.

Irish Potato Bread has a crispy crust on the outside and a soft and fluffy texture on the inside with a subtle sweetness to the flavor.

Traditional Irish Potato Bread

white

canola oil

green onion,

caraway seeds

3 1/4 all-purpose flour,

Peel potatoes. Slice one potato and boil in...

Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.

Grate second potato onto cloth. Wring potato in...

Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky. 

Turn dough onto floured surface. Adding flour as...

Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.

Bake 55 minutes until golden brown. Cool on...

Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

https://www.youtube.com/watch?v=kdaCyTNQ_Po

From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a full meal or simply serving appetizers, this Irish Potato Bread makes for a simple, tasty snack to feed your crowd. 

Full recipe: http://www.culinary.net/index.php/videos/item/828-irish-potato-bread

Irish Potato Bread

Thick and chewy No Yeast Potato Bread is an easy and quick homemade bread recipe perfect for deli sandwiches and more!

No Yeast Potato Bread

eggs

vegetable oil

flour

fine sea salt

sugar

Cooking spray

Preheat oven to 375 degrees. Coat an 8 or 9 inch cast iron pan, glass casserole dish or round cake pan with cooking spray. Set aside.

In a large mixing bowl or the bowl of a stand mixer fitted with the bread hook, combine mashed potatoes and eggs until combined.

Add milk and vegetable oil, blending until just combined.

Sift together flour, baking powder, fine sea salt and sugar. Add to wet mixture.

After dough has come together, blend or mix for an additional 1 minute.

Turn dough into greased cooking vessel. Don't push too hard, but make sure the dough is flat, not rounded on the top. Score a large "X" in the top. Give a light dusting of cooking spray to the top of the bread.

Bake for 45-50 minutes. If the top starts to brown too much, loosely cover with a leaf of aluminum foil.

Remove and allow to cool before turning out of the baking dish. Wait for bread to nearly cool fully before slicing.

Store wrapped well at room temperature. Bread is best enjoyed within 3 days of baking.

If you've tried this recipe, come back and let us know how it was!

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Top 6 potato bread recipes from across the web

The most viewed potato bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Potato Bread (Kartoffelbrot)

Cheese Potato Bread Recipe

Irish Boxty Bread

Irish Potato Bread (Caribbean style...

Traditional Irish Potato Bread

No Yeast Potato Bread

The most viewed potato bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine