Irish Potato Bread Recipe

HOMEBAKER RECIPE

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8

INGREDIENTS

4 large Russet potatoes
70 g Millstone White Bread Wheat Flour, sifted
30 g butter, softened
½ tsp Kosher salt or sea salt

METHOD

1. Boil the potatoes whole, with the skins on, in salted water until tender. Drain well and set aside.
2. Once cool enough to handle, peel the potatoes.
3. Pass the potatoes through a potato ricer, if you have one. Alternatively, mash until smooth.
4. Add the butter and salt, then mix well. Taste and adjust seasoning if needed.
5. Gently mix in the flour until the mixture forms a dough. Avoid overworking it.
6. Turn the dough out onto a lightly floured surface and gently fold until smooth.
7. Divide the dough into two equal portions and shape each into a ball. Roll each ball out to approximately 1 cm thick, then cut into quarters with a large knife or cake lifter.
8. Heat a dry pan or griddle over medium to medium-high heat. Cook the dough without oil or butter until golden brown on both sides.
9. Transfer cooked pieces to a clean tea towel and cover until ready to serve.

BULK RECIPE

Prep Time: 1 hour
Cook Time: 1 hour
Servings: 80

INGREDIENTS

40 large Russet potatoes
700 g Millstone White Bread Wheat Flour, sifted
300 g butter, softened
5 tsp Kosher salt or sea salt

METHOD

1. Boil the potatoes whole, with the skins on, in salted water until tender. Drain well and set aside.
2. Once cool enough to handle, peel the potatoes.
3. Pass the potatoes through a potato ricer in batches or mash until smooth.
4. Add the butter and salt, mixing until fully incorporated. Taste and adjust seasoning if needed.
5. Gently mix in the flour until a dough forms. Avoid overworking the dough as this can make it tough.
6. Turn the dough out onto a lightly floured surface and gently fold until smooth.
7. Divide the dough into manageable portions – around twenty. Roll each portion out to approximately 1 cm thick, then cut into quarters or desired serving sizes.
8. Heat a dry pan or griddle over medium to medium-high heat. Cook the dough in batches, without oil or butter, until golden brown on both sides.
9. Transfer cooked pieces to a clean tea towel and cover until ready to serve or store.

Recipe sourced from https://www.christinascucina.com/irish-potato-bread-irish-potato-cakes-or-farls/