ISO irish potato bread recipe

Me said:

Does anyone have a good authentic recipe for boxty?

Thanks, SC

Both from 'The Poolbeg Book of Traditional Irish Cooking' (There are always regional variations 🙂)

Boxty on the griddle

1 to 1 1/4 lb raw peeled potatoes 1 to 1 1/4 lb freshly cooked mashed potatoes 4 oz flour salt

Grate the peeled raw potato into a clean cloth. Place the cloth over a bowl and twist the ends to
wring out the starchy liquid. Place the wrung potato in another bowl and cover with the mashed
potatoes; to prevent discolouration. Allow the potato liquid to settle (starch falls to the bottom)
and pour off the clear liquid. Mix the remaining starch into the potatoes in the other bowl. Add the
sifted flour and salt and knead as for bread. Roll the dough out onto a floured worktop and cut into
farls, squares or circles. Bake slowly on a griddle or cook in a heavy pan until brown on one side.
Turn over and cook the second side until brown.

Boxty in the oven

9 oz grated raw potatoes and their starch (as above) 9 oz cooked mashed potato 9 oz plain flour
1/2 tsp baking powder 2--3 tbs melted bacon fat salt

Make as for griddle boxty but add the fat. Add a little buttermilk or milk to get a firm dough. Roll
out and divide into farls. Bake in a preheated oven at 180 C/350 F/ Gas mark 4 for 35 to 40 minutes.

"Me" <[email hidden]> wrote in message
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Quoted message said:

Does anyone have a good authentic recipe for boxty?

Thanks, SC

Will this do?

Dimitri

1 c. leftover mashed potatoes 1 c. boiling water 2 tbsp. shortening 3 tbsp. sugar 1 tsp. salt 1
env. dry yeast
1/4 c. lukewarm water About 4 1/2 c. sifted flour

Combine mashed potato and boiling water, blending well to make sure there are no lumps of potato.
Add shortening and stir to melt; add sugar and salt. Cool to lukewarm. Soften yeast in the
lukewarm water, add to first mixture. Stir in the flour, adding a bit more if necessary, to make a
soft, smooth dough, firm enough to be easily handled. Knead on a floured board until smooth, then
place in a large bowl. Brush the top with melted shortening and cover. Let rise in warm place
until doubled in bulk. Knead again and shape into 2 loaves. Place in greased bread tins, cover and
let rise again until doubled. Bake in a 375 degree oven for about 45 minutes, or until bread tests
done. Remove from tins and cool on a wire rack. Brush tops with melted butter if a soft crust is
desired. This bread keeps well without drying out.

Thanks for the recipes!!!

SC

"Me" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Does anyone have a good authentic recipe for boxty?

Thanks, SC