It is renowned that “potatoes” were brought to Europe by Spanish colons from America, and became the basis of many receipts in celtic countries, introducin Different varieties of potatoes lend themselves to different cooking methods, specially in Ireland, Galicia and Asturias. I have been featuring several receips containing this particular vegetable... Hereby is another one which I would love to share with you.
This is a wonderful potatoe based bread pudding, with a traditional Irish treat which gets its name from the raisings that give the bread a freckled appearance. Some receipes also add cranberries if you’d like, and 1 cup of hot strong plain tea.
- 2-1/2 cups whole-wheat flour
- 2-1/2 cups white flour
- 1/2 cup sugar
- 2 packages fast-rise yeast
- 3/4 teaspoon salt
- 1 cup water
- 1/3 cup butter
- 2 eggs, room temperature
- 1/3 cup cooked mashed potatoes
- 1 cup chopped dates
Preheat oven to 350F degrees.
In a large bowl, combine together 1 cup of the whole-wheat flour, 1 cup of the white flour, the sugar, the undissolved yeast, and the salt.
Heat butter and water together until very warm (125F to 130F); gradually stir the warm liquids into the dry ingredients.
Stir in eggs, mashed potatoes, dates and the additional flours to make a soft dough; add a few more tbsp of the white flour if need be.
Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover and let rest on a floured surface for 10 minutes.
Divide dough into 4 equal pieces; shape into 4 slender loaves– about 8-1/2 inches long.
Set 2 loaves side-by-side in each of 2 well-greased 8-1/2 by-4-1/2 inch loaf pans.
Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
Bake in preheated oven for 35 minutes or until done.
Remove from pans; cool on wire racks.