Stampy-Irish Potato Bread Recipe
Stampy is a traditional name for one of the many Irish potato breads. This one is especially tasty and wonderful with Colcannon.
Summary
Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings8
Main IngredientVegetable
Ingredients
1 pound Raw potatoes
1 pound Cooked potatoes, mashed
2 oz Butter
1/2 cup heavy cream
4 tsp Caraway seeds
1 cup Granulated sugar
16 ounces Self-raising flour
Directions
Peel and grate the raw potatoes; transfer them to the center of a clean tea towel, and while holding the cloth over a bowl, wring hard to extract the starchy liquid. Leave this to settle until the starch separates and rests at the bottom of the bowl. This will take at least 2 hours.
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.
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.
Comments
Comments: 4 |
Add a Comment
shantihhh says :
I just use the Yukon Golds. I know in Ireland they have different potatoes than in the US, but I find the Yukon to be a favourite for us as a general potato. The new potatoes like the reds are great for many things like mashed in skins, potato salds including peel and such. Russets are more of a baking potato.
Shanti/Mary-Anne
Posted on: 27 August 2008 - 2:37pm
vishwa says :
Great recipe. Will surely try it. Can you tell me what type of potatoes to use? I mean the ones that are high in starch like the russet potatoes or the small red potatoes would work just fine. Thanks.
Posted on: 26 August 2008 - 3:15pm
