Although its origin is in South America, the humble potato is naturally very suited to the Irish climate and soils however it has had a turbulent history in Ireland after an over-reliance on the crop and a devastating agricultural disease led to the potato famine in the late 1840s. Today, potatoes hold a special place in the hearts of many in Ireland, enjoyed in a wide variety of ways including roasted, fried and mashed. This recipe is a great way to use up leftover mashed potato and can also be turned into buns for burgers.
Sustainable cooking - Learn how to reduce leftovers in your kitchen with this simple loaf.
Enriched dough - Further develop your understanding of enriched doughs by using butter in this recipe.
Potato bread - Create a classical Irish bread that will help you understand the importance of bread in our culture.
1x stand mixer with dough hook, 1x tablespoon, 1x loaf tin, 1x serving board, 1x serrated knife
No preparation needed.
Add your flour to a mixing bowl along with the leftover mashed potato. Next go in with yeast, salt and the egg along with our butter. Now that's all together in our stand mixer turn it onto a medium speed and gradually add the water.
Now, let's leave this to become a nice dough and while its coming together grease your loaf tin. Once kneaded the dough should be sticky to the touch. Spread the dough evenly in your tin.
Once the dough has been spread out cover it with clingfilm and leave it too proof in a warm place until it doubles in size and has filled out our loaf tin. Now, brush the proofed loaf with some egg wash and bake for roughly 35 minutes.
Turn the loaf out of the tin and slice to a thickness of your liking and serve.
Pre-heat your oven to 160°C(320°F). The butter in our recipe helps to enrich our dough almost like a brioche. This is also similar to Kerry's batch bread recipe last week!
You want to knead this bread for about 5 minutes. If you don't have a stand mixer feel free to do it by hand using a similar technique to Kerry's recipe last week.
Once proofed the dough should have a nice bounce to it when lightly pressed.
This bread is incredibly versatile, serve toasted with some butter and jam or savoury with some pâté.
Fat - Play around with what fats you use. For example, you could take inspiration from Kerry's batch bread and use beef dripping or try using an oil.
Shaping - This bread would work really well as individual buns rather than a whole loaf. The bread as a bun size should bake in about 20 minutes!
Vegetable - although this would change the loaf dramatically try using up different leftovers in this loaf. Whether its carrots, swede or a squash. The only thing to bare in mind would be the quantity of flour you are using (you may need some more).