Irish Potato Bread
This year on March 17th all around the world people celebrate St. Patrick’s Day. St. Patrick’s Day, like most holidays began as a religious celebration. But today, you are most likely going to hear “Kiss me, I’m Irish” and see everyone incorporating green into their attire (so they don’t get pinched). If you have kids a fun activity that is to allow leprechauns come the night before leaving behind treats and little green footprints. If nothing else a big part of this day is enjoying Irish traditions like checking out the pub or enjoying some Irish food. We found a fun Irish Potato Bread to share with you!
Potato Bread Recipe:
1 Klondike Rose potato, peeled and diced
1 1/2 cups water
2 packages active dry yeast
6 1/2 cups all-purpose flour
3 Tbs. sugar
2 Tbs. shortening
1 tsp. salt
2 Tbs. all-purpose flour
In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F. Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mixing by hand.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack.