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Stampy-Irish Potato Bread Recipe
|Raw potatoes||1 Pound|
|Cooked potatoes||1 Pound, mashed|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Caraway seeds||4 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Self rising flour||16 Ounce|
Calories 528 Calories from Fat 104
% Daily Value*
Total Fat 12 g18.2%
Saturated Fat 7.2 g35.8%
Trans Fat 0 g
Cholesterol 35.8 mg
Sodium 777.6 mg32.4%
Total Carbohydrates 99 g33%
Dietary Fiber 5.3 g21.3%
Sugars 25.9 g
Protein 9 g17.1%
Vitamin A 8.2% Vitamin C 43.2%
Calcium 18.1% Iron 36.8%
*Based on a 2000 Calorie diet
Transfer the grated potatoes to another bowl.
Meanwhile mash the cooked potatoes with the butter and cream. While waiting for the starch to settle, sit the mashed potatoes on top of the grated ones in the bowl to prevent them from browning.
When the starch has settled, pour off and discard the surface liquid and add the remaining starch to the mashed and grated potatoes, mixing well.
Season with salt and freshly ground pepper.
Preheat the oven 400F.
Mix the caraway seeds through the sugar and add these to the potatoes.
Sift the flour and mix this in to make a soft pliable dough.
Turn the dough onto a floured surface and knead lightly.
Place on a preheated baking sheet and cut into 8-16 slices.
Bake for 35-40 minutes.
Serve hot with butter.