1 lb boiled Russet potatoes (weighed after cooking – about 4 large potatoes, cooked in salted water) -preferably cooked with the skin
1/2 cup + 1 tbsp (2 1/2 oz) Flourish Flour, sifted
1/4 stick butter (1 oz) softened, I use Kerrygold
1/2 tsp Kosher or sea salt
1. First, peel the boiled potatoes.Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed.
2. Very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.Turn out onto a lightly floured area gently fold over until smooth.
3. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter.
4. Repeat with the second measure of dough.Heat a pan or griddle to medium to medium high.
5. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in. Decadently delicious is all I can say!
Recipe from Christina's Cucina
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.