Irish Breakfast Potato Bread

The Irish Cook can also be found at The Petit Chef. 

We decided to tour a bit of Northern Ireland before taking the ferry from Belfast to Stranraer, Scotland to tour Scotland, Wales, and England. We stayed at a Belfast bed and breakfast in a beautiful old four-story Victorian home. The proprietor was an older woman who was very proud of her potato bread. It is true that this is more a northern dish and no respectable Northern Irish cook would serve the traditional Irish breakfast without it, whereas it is seldom seen in the republic.

The potato bread is not one of my favorites, but I thought if I was doing a post on the traditional Irish breakfast, I should be thorough and fair and include the pride of the northern counties. This is one of those recipes that can be great or mediocre depending on the one you select. There are many variations on the potato bread with some recipes making more of a potato dish like a hash brown, some like a potato pancake served with syrup--called a potato farl, and others more of a bread that can be toasted or fried in butter. This is a bread recipe, and one of the better ones I have found.

Potato Farl

                                         Potato Bread

This was our first sojourn to the north, and we did not know what to expect.  Remember this was in the mid-80s when there was still turmoil.  We decided to get a bite to eat before we settled into our B&B.  After supper, we could not find our way back. We started driving around the city and did not realize the city roads were regularly closed at night.  Every turn we made was blocked with barricades and Royal Ulster Constabulary (RUC) officers. It was rather threatening to say the least.  On our return trip we experienced a very unnerving situation with rifles aimed by the RUC.  I will detail that in another post.

Although the County Borough of Belfast was created when it was granted city status by Queen Victoria in 1888, the city continues to be viewed as straddling County Antrim and County Down. It is the largest urban area in the Province of Ulster, and the second largest city on the island of Ireland. Historically, Belfast has been a center for the Irish linen industry, tobacco production, rope-making, and shipbuilding: the city's main shipbuilders, Harland and Wolff, which built the ill-fated RMS Titanic, propelled Belfast on to the global stage in the early 20th century as the largest and most productive shipyard in the world.

The city suffered greatly during the period of disruption, conflict, and destruction called The Troubles, but later has undergone a sustained period of calm and substantial economic and commercial growth.  Nearly half of the total deaths in the conflict occurred in Belfast. However, since the Good Friday Agreement in 1998, there has been significant urban regeneration in the city center with the newly developed Victoria Square area attracting international attention.

My daughter Erin Megan in a park in the North.

There are many variations online of this bread, but I thought I would include a more traditional one. I found this recipe at FabulousFoods.com:http://www.fabulousfoods.com/recipes/article/43/17754.

Irish Breakfast Potato Bread Servings: Two Loaves

Author's Notes: 

This bread provides a wonderful way to use leftover mashed potatoes. It makes a dense, moist loaf that's perfect for sandwiches. Directions are included here for using an electric mixer or a food processor. 

Ingredients:

1/4 cup of warm water 
3 teaspoons of  yeast 
1 1/2 cups of milk
3 tablespoons of butter 
1 cup of mashed potatoes at room temperature 
4 tablespoons of sugar
2 teaspoons of salt
6 cups of flour 
1 egg for glaze

Instructions for Electric Mixer:

Pour warm water into the bowl of an electric mixer fitted with the dough hook attachment. Test it with your hand. It should feel very warm, but comfortable. Sprinkle the yeast over the water and let stand for 5 minutes. With the mixer at speed 2, slowly mix in the milk, mashed potatoes, butter, sugar, and salt. Gradually mix in the flour. The dough should turn into a ball. Continue to knead on speed 2 for 2-3 minutes until dough is smooth and elastic. If the dough does not ball up because it is too dry, add water one tablespoon at a time until it does. If the mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure the result will always be a perfect dough. Just remember to do it in small amounts.

Instructions For Food Processor: 

Pour warm water into the bowl.  It should feel very warm, but comfortable. Sprinkle the yeast over the water and and mix at low speed. Let stand for five minutes. Slowly mix in the milk, potatoes, butter, salt, and sugar. Gradually mix in the flour. Mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it is too dry, add water one tablespoon at a time until it does. If the mixture is more like a batter, add the flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure the result is always a perfect dough. Just remember to do it in small amounts. 

With Either Method, Continue Here: 

Transfer the dough to an oiled bowl, cover with a clean towel, and let rise until doubled (about 1 1/2 hours). Grease 2 loaf pans and pre-heat oven to 375°. Punch down the dough and divide into two pieces. Shape each piece into loaf shape and place in greased pans. Cover pans with clean towel and let rise till doubled (about 1 hour). Use a pastry brush to brush beaten egg over the tops of the loaves. Bake for 40-45 minutes or until golden brown. Many Northern Irish cooks fry slices of the bread in that rich creamy Irish butter. 

I hope you enjoy this authentic taste of Northern Ireland.