Recipe For Potato Bread Biography
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Irish Potato bread, also known as fadge, slims, potato cake or potato farls, is a form of unleavened bread in which potato replaces a major portion of the regular wheat flour. It is usually cooked by baking it on a hot griddle or pan. It can be served with an Irish breakfast and in Northern Ireland, where it is colloquially known as 'Tatie Bread', it can form part of the Ulster fry. In Scotland potato bread is colloquially known as Totty Scone or Tattie Scone.
This bread started out in the late nineteenth century as a means of making use of mashed potato leftovers, the potato being a staple part of the Irish diet.
Ingredients
225 g (8 oz) warm cooked potato, mashed
1/2 tsp salt
25 g (1 oz) butter, melted
50 g (2 oz) plain flour
Procedure
Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and roll out on a floured surface to form two circles 22 cm (9 in) in diameter and 5 mm (1/4 in) in thickness.
Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides.
(Recipe from Ireland's Eye)
Notes, tips, and variations
Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect.
Commercial recipes tend to use potato flour/flakes instead of mashed potato and have little to no fat. They are traditionally sold as thin rectangular slices in packs of four.
Potato bread is usually sold in its original form, but there are some rare variations:
Pratie Oaten, with fine oatmeal instead of flour in the recipe above for more texture.
Apple potato bread, a specialty of Armagh, which is famous for growing apples. Potato bread wrapped, pasty-like, around a sweet filling of apples.
How to eat potato bread
Popular ways to eat potato bread:
Fried as part of the traditional fried breakfast, the Ulster Fry, which includes other breads that have been fried, such as Irish Soda Bread.
Toasted and smothered with butter, and perhaps also cheese.
With baked beans or eggs as a children's meal.
Paleo Sweet Potato Bread
Paleo Sweet Potato Bread
My food philosophy dabbles in Paleo ideas; lots of meat, veggies and nuts. For a lot of people a Paleo diet works really well. For me, it’s too restrictive- I love quinoa and the odd bit of organic dairy too much!
However, this recipe can be enjoyed by all. We use the sweet potato as the main body of this bread, making it lusciously moist and sweet. This bread can be served with a side of home made nutella for a sweet treat or with some eggs and smoked salmon for a more savoury dish. It’s a versatile beauty.
I have used ground almonds instead of flour to boost your vitamin E levels and give the bread a nutty richness. The eggs act as a binder, holding this golden loaf in place. Free range eggs are the most complete food with such a variety of healthy fats, protein and nutrients tucked in them.
To achieve the traditional loaf shape, bake this mixture in a bread tin. It bakes slightly low and slow so be patient. The recipe calls for steamed and pureed sweet potato so grab two large sweet potatoes, peel, chop and steam them for 20 or 30 minutes until cooked through. Then drain and mash these up into a puree and leave to cool. This can be done in advance and left in the fridge.
Ingredients
Makes 1 loaf
4oog of steamed and pureed sweet potato
4 free range eggs
1 pinch of salt
50g of coconut oil or butter
1 tsp of baking powder
300g of ground almonds
Directions
Preheat your oven to 150 C (fan)
In a food processor, mix the eggs, oil and sweet potato. Spoon this mixture into a bowl and add the ground almonds, baking powder and salt. Mix well.
Pour into a paper lined baking tray and bake for 1 hour 15 minutes.
Leave this to cool for an hour before slicing it with a sharp knife to serve.
Our range > Long-life products / Brittle bread
Schüttelbrot (Brittle bread)
From South Tyrol, in the heart of the Dolomites, comes the alpin brittle bread, a particular kind of bread that's pure eating pleasure. Our brittle bread is produced following an ancient countrymen recipe and by using only natural ingredients. Try it with cheese, ham, salami or Speck, the typical Tyrolean smoked ham.
Knabbermäuschen
From South Tyrol, in the heart of the Dolomites, comes a great taste. Our Mini-Schüttelbrot is produced following an ancient countrymen recipe and by using only natural ingredients. It’s the perfect bread for parties and little snacks. Try it with cheese, ham, salami or Speck, the typical Tyrolean ham.
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