Photo by Editor B
Make this potato bread recipe on your stove top and then brown the crust under the broiler. You’ll need a skillet which can go under the broiler and also has a tight-fitting lid.
Ingredients
1 lb. white potatoes, peeled and diced
2 C of flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 C fresh parsley, chopped
4 T butter, divided
1 C of buttermilk
1 egg
Instructions
Cover potatoes with water in a saucepan. Bring to a brisk boil over medium high heat.
Cook for 4 minutes or until potatoes are tender, but still crisp.
Drain well and set aside to cool.
Mix flour, baking powder, soda, salt and parsley in a large bowl.
Add all but 2 tsps of butter and cut it into the dry ingredients with a pastry blender (or use two knives to cut in a criss-cross manner) until the mixture resembles coarse crumbs.
Pour the buttermilk into a separate bowl.
Whisk in the egg until well combined.
Pour the mixture into the dry ingredients and mix until completely blended.
Melt the remaining 2 tsps of butter into a skillet over medium heat. Add potatoes and coat with the melted butter. Note: Use a skillet which has a tight lid and can go under the broiler safely with the lid removed. A cast iron skillet is the best for this recipe.
With flour on your hands, form the dough into a ball, and separate into thirds.
Mix one-third of the dough into the potatoes in the skillet.
Place remaining dough on a floured, flat surface.
Shape the dough into a flat circle to fit the skillet. Press into the skillet over the potato mixture.
Cut 6 wedges into the top of the dough; do not cut all the way through.
With a tight lid on the skillet, cook over medium heat until the dough is firm, about 18 minutes.
Set the oven on broil.
Remove the skillet lid and place the skillet under the broiler.
Broil the bread until it turns a golden brown, about 3 minutes.
Serves 6.
Potato Bread
Ingredients
- 1 lb. white potatoes peeled and diced
- 2 C of flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/4 C fresh parsley chopped
- 4 T butter divided
- 1 C of buttermilk
- 1 egg
Instructions
- Cover potatoes with water in a saucepan. Bring to a brisk boil over medium high heat.
- Cook for 4 minutes or until potatoes are tender, but still crisp.
- Drain well and set aside to cool.
- Mix flour, baking powder, soda, salt and parsley in a large bowl.
- Add all but 2 tsps of butter and cut it into the dry ingredients with a pastry blender (or use two knives to cut in a criss-cross manner) until the mixture resembles coarse crumbs.
- Pour the buttermilk into a separate bowl.
- Whisk in the egg until well combined.
- Pour the mixture into the dry ingredients and mix until completely blended.
- Melt the remaining 2 tsps of butter into a skillet over medium heat. Add potatoes and coat with the melted butter. Note: Use a skillet which has a tight lid and can go under the broiler safely with the lid removed. A cast iron skillet is the best for this recipe.
- With flour on your hands, form the dough into a ball, and separate into thirds.
- Mix one-third of the dough into the potatoes in the skillet.
- Place remaining dough on a floured, flat surface.
- Shape the dough into a flat circle to fit the skillet. Press into the skillet over the potato mixture.
- Cut 6 wedges into the top of the dough; do not cut all the way through.
- With a tight lid on the skillet, cook over medium heat until the dough is firm, about 18 minutes.
- Set the oven on broil.
- Remove the skillet lid and place the skillet under the broiler.
- Broil the bread until it turns a golden brown, about 3 minutes.
