Raley's Galway Potato Bread |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This wonderfuly satisfying bread recipe was in the monthly magazine that Raley's sends out. I wanted to get it into the cookbook before I lost it. I made mine into 2 small loaf shapes and baked in my pre-heated clay pot. Ingredients:
2 (12 ounce) russet potatoes, peeled, divided |
1 egg, plus |
1 egg white |
3/4 cup nonfat milk |
1/3 cup canola oil |
2 tablespoons chives (snipped fresh) |
1/2 teaspoon caraway seed |
3 1/4 cups flour (plus additional for kneading) |
1 1/2 tablespoons baking powder |
1 teaspoon salt |
Directions:
1. Bring 1 inch of water to a boil over high heat in a medium saucepan fitted with a steamer basket. Cut one potato into eighths and add to pot; cover and steam for 15 minutes or until tender when pierced with a fork. Mash with a potato masher in a large bowl; set aside to cool for 15 minutes.
2. Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.
3. Coarsely grate remaining potato; squeeze out any extra moisture and add to mashed potatoes. Stir in egg, egg white, milk, oil, chives and caraway seeds until fairly smooth. Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough.
4. Turn dough onto a lightly floured board and knead for 1 minute, adding a little more flour if dough is too sticky. (Don?t add too much or bread will be tough.)
5. Shape into an 8-inch circle and place on prepared baking sheet; flatten slightly, keeping the dough mounded in the center.
6. Using a sharp knife, make an X in the top of the dough, cutting down 1/2 inch. Bake for 55 minutes or until bread is golden brown and sounds hollow when tapped.
7. Cool for 1 hour on a wire rack before slicing.
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