With St. Patrick’s Day just around the corner I wanted to find something Irish inspired to make this month. I found lots of pins for corned beef, cabbage, etc. but when I came across a pin for Irish Potato Bread from Jo and Sue I thought that sounded perfect. I mean, hello? Homemade bread? Yummmmmmm! And since it’s a quick bread and doesn’t require any yeast and proofing, it sounded simple enough to make. If you have a bread machine, I bet you could let the machine do all the work, but I didn’t try it with my machine this time around.
Instead of making a round loaf of bread as the original recipe suggested, I decided to make them in a muffin pan for individual sized rolls. I love the crusty top of any bread and thought a muffin pan would be fun with lots of crusty tops! Plus, there’s something fun about individual sized portions.
These Irish Potato Bread rolls are tender on the inside, nice and crusty on the outside. Tasty, moist and really, really good with butter slathered all over them!!! I added a half cup of shredded Monterey Jack cheese to the recipe which was a great addition. I loved the caraway seeds and chives in this bread and next time I would add even more! These would be great dunked in soup or sopping up the yummy juices from the corned beef and cabbage you might be making for St. Patrick’s Day.
Irish Potato Bread
- 3/4 cup cooked mashed potato
- 3/4 cup raw grated potato
- 1 egg
- 1 egg white
- 1/3 cup oil
- 3/4 cup milk
- 1/2 cup shredded cheese I used monterey jack
- 2 Tbsp chives sliced (add more if you like)
- 1 tsp caraway seeds add more if you like
- 3 1/4 cups flour
- 1 1/2 Tbsp baking powder
- 1 tsp. salt
- Preheat oven to 375. Spray muffin pan with cooking spray and set aside.
- In bowl, stir together chives, caraway seeds, flour, baking powder, and salt.
- In another bowl, add mashed potato, grated potato, egg, egg white, oil, and milk and stir until well combined.
- Add dry ingredients to wet ingredients and stir to combine.
- Lightly flour a work surface. Turn dough onto floured work surface and knead several times.
- Divide dough into 12 balls. Place dough balls in muffin tin. Cut an "X" on top of each ball of dough with a knife.
- Bake 30 minutes, until golden and sound hollow when tapped on. Cool on wire rack.
- These rolls are best served warm with butter!
Grease (or use cooking spray) a 8" round cake pan or pie dish. After kneading dough several times, form dough into round loaf and place in prepared pan. Cut an "X" across the top. Bake 375 degree for about 45-55 minutes, until golden and sounds hollow when tapped on. Remove to wire rack to cool. Recipe from: Jo and Sue
See you next month!
In the meantime, here’s two more recipes you might enjoy for St. Patricks Day: