Real Recipes From Real Home Cooks ®

susan's irish potato bread

(1 rating)
Recipe by
Susan Feliciano
Oak Ridge, TN

I made this using the leftover half of Colleen Sowa's dough. I have updated my recipe to include the mashed potato batter measurements, so it can be made without making her recipe first. The measurements are all approximate, because it really depends on how thick or thin the potato batter is. I used my KitchenAid mixer instead of the bread machine so I could see and feel how the dough was turning out. Experienced bread bakers should have no problems with this recipe.

(1 rating)
yield 2 loaves
prep time 2 Hr 30 Min
cook time 40 Min
method Bake

Ingredients For susan's irish potato bread

  • 4 md
    potatoes, peeled and cubed
  • 1/2 tsp
  • 2 Tbsp
  • 1/2 c
  • 1/2 c
    all purpose flour
  • 1
    egg (optional)
  • 1 1/2 c
    very warm water
  • 1/3 c
    instant dry milk
  • 1 Tbsp
    sorghum, honey, or molasses
  • 2 1/2 c
    whole wheat flour
  • 2 1/4 tsp
    rapid rise yeast (or one package active dry yeast)
  • 1 tsp
  • 1 1/2 c
    (approximate) bread flour

How To Make susan's irish potato bread

  • 1
    Boil potatoes until soft; drain, and mash as for mashed potatoes. You can save the drained water and use it for part of the warm water in the recipe. Stir butter, salt, milk, and flour into the mashed potatoes. Add in the egg, well beaten, if desired. Beat this batter until smooth and allow to cool to lukewarm.
  • 2
    In a stand mixing bowl, mix together the warm water, dry milk, sorghum, 1/2 cup of the whole wheat flour, and yeast. Let sit for 20 minutes.
  • 3
    With paddle beater, beat in the mashed potato mixture until smooth. Then beat in the rest of the whole wheat flour and the salt.
  • 4
    Using the dough hook, start blending and kneading in the bread flour, about 1/2 cup at a time. Add until the dough becomes very elastic, but is still sticky, not smooth. You would not want to knead it by hand at this point. The amount of flour this will take is totally dependent on the moisture in the potato mixture.
  • 5
    When dough is elastic but still sticky, cover and place in a warm place for 1-2 hours. I rest mine over a dishpan of hot water. Dough should double in bulk. Punch down and let rise a second time for 1 hour.
  • 6
    Partway through second rising time, grease 2 large bread pans (or you can use 8-9" dutch ovens with lids). At end of rising time, preheat oven to 375° for bread pans, or 450° for dutch ovens. Divide dough in half and turn into prepared pans. Let dough rise in warm place for 15 minutes while oven is preheating. If using dutch ovens, cover with lid.
  • 7
    To bake: For bread pans, bake for 30-35 minutes, until loaf sounds hollow when tapped. Remove immediately to rack to cool. For dutch ovens, bake covered for 30 minutes, then remove lid and bake 10 minutes longer. Turn out immediately onto rack to cool. Allow loaves to cool completely uncovered for best crust consistency.