I've been up since 4 in the morning baking bread and soon I'll run out of flour, so it's good that I've been able to develop several solid recipes in that time. Simply mix the bread by hand in a large mixing bowl or in the bowl of a stand mixer equipped with the bread hook. I made it with Just Egg and a combination of chickpea flour, tapioca flour and potato starch along with the mashed potatoes and added onion powder, garlic powder, rosemary and Italian condiments. This Irish potato bread is supposed to be fried, with bacon fat, but instead I thought baking it was OK and probably the healthiest option.
Since many of my recipes are based on the “quick wins” of using store-bought shortcuts and making quick breads, making homemade bread is far from the ordinary for me. Traditionally, Irish potato bread is fried in a cast-iron pan, but they're baked as a healthy alternative. If you just want a blank slate, so to speak, opt for the basic recipe that appears on the back of a box of instant mashed potatoes. This bread is made from sweet potatoes, but it doesn't taste sweet and is perfect for sandwiches or as an accompaniment to soups, pasta or salads.
While the bread is still hot in the pan, use a blunt kitchen knife and run it around the edges of the pan, between the pan and the bread to release the breads from the pan. Now I made mashed potatoes specifically for use in bread, but generally speaking it's a great way to use up leftover mashed potatoes. I love potato bread for burgers, rolls, and even rolls, but both get their light, airy texture from yeast. For the first potato bread recipe, I opted for instant mashed potatoes and wanted to avoid the oven, so this recipe was for the bread machine.
But I haven't found freshly baked potato bread in the market yet, and making it at home is easy, especially if you have a mixer or bread machine. With all the artisanal breads available in the markets today, it's surprising that someone would make their own bread.