How To make Fadge (Potato Bread)
2 lb Unpeeled "old" potatoes
1 Egg, beaten
1/2 Stick butter
3 tb Flour
1 1/2 tb Chopped parsley
1 1/2 tb Chopped chives
1 1/2 tb Chopped lemon thyme
-(these three mixed, opt) Creamy milk Salt Freshly ground pepper Seasoned flour Bacon fat or butter for -frying (From "The Festive Food of Ireland" by Darina Allen. Roberts Rhinehart; $12.95) Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff. Shape into a 1" round and then cut into eight pieces. Dip in seasoned flour. Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4-5 minutes on each side). Serve on its own on hot plates with a blob of butter melting on top.
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How to make Irish Potato Bread
Irish potato bread being cooked in a rural Kitchen in Ireland by a local cook.
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Potato Pete Cookbook - WW2 Ration Recipe - FADGE (Irish Potato Bread)
Recipe:
Scrub and boil 2 pounds of potatoes.
Drain and dry over a low heat.
Mash with a fork while still hot.
Allow to cool until little finger can bear the heat of the potato.
Add salt and work in enough flour to make a pliable dough.
Kneed well for about five minutes on a heavily floured board.
Roll out about 1/2 inch thick. Cut into wedge-shaped pieces.
Cook on a hot plate or in the oven until brown. Turn and brown the other side.
I just used 2 large potatoes I had kicking around for this recipe.
It was a fun and interesting recipe to try. Let me know if you have any wartime recipes you would like me to try and I’d be more than happy to give them a go!
Thank you for watching! :)
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Authentic Irish Potato Farls Recipe ☘️
Try my Authentic Irish Potato Farls recipe — my mum used to make them using leftover mashed potato and cook them off for breakfast as part of a traditional fry.
A potato Farl goes by many names! It's also known as potato fadge, potato cakes, griddle cakes, and boxty. It originated out of a way to use up leftover mashed potatoes from the dinner the night before. Made with cupboard staples, it's a humble recipe that might not seem like much but boy are they delicious.
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Soft and Fluffy Potato Bread Knots Recipe #bread #potatorecipe #homemadebread
INGREDIENTS
330 g bread flour
15 g granulated sugar
7 g sea salt
5 g instant dry yeast
125 g whole milk at 77°F/25°C
1 medium egg (50 g)
45 g unsalted butter softened at room temperature, cubed
135 g russet potatoes boiled and cooled
First proof
Allow the dough to proof for 45-60 minutes at room temperature or until it has risen to about 60%.
Place the dough in the fridge for another 60 minutes or until fully doubled in size.
Bake
Optionally, sprinkle a thin layer of flour on top of the bread knots.
Bake in a preheated oven at 350°F/180°C for 15-20 minutes – until the internal temperature is at 195°F/90°C.
Remove bread knots from the baking pan, and transfer to a wire rack to cool for at least 20 minutes before serving.
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Potato bread or Fadge ( it was called fadge when I was small)
Left over potatoes mixed with melted butter, salt and pepper. Cook on floured griddle cook until browned.
CHEESY POTATO BREAD ???????????? #shorts #asmr #asmrfood
Ingredients:
-90g all purpose flour
-55g milk
-10g butter (melted)
-pinch of salt
-1 large potato
-2 tbsps cream cheese
-100g mozzarella cheese
In a bowl, add flour, milk (lukewarm) and butter (melted). Mix everything together for a couple of mins until you form a dough.
Cover with a clean cloth and let your dough rest for 10 mins.
In the meantime boil your potato in some water for about 20 mins or until soft. I suggest peeling and cutting your potato into small pieces so it will take less time to cook.
In a bowl, add your boiled potato and mash it with a potato ricer or a fork.
Add your cream cheese and mix everything together.
Sprinkle some flour on a clean surface and roll out your dough to form a disk (22cm/ 8 and a half inches of diameter).
Add half of your pizza mozzarella at the centre of your dough, add your creamy mashed potatoes on top and finish with the rest of your mozzarella.
Draw up the sides of the dough and pleat it around to cover the mashed potato and mozzarella. Pinch the dough to make sure it is properly sealed. Use the rolling pin to roll out the cheesy potato dough about 21cm/ 8 inches in diameter.
Spread some butter on a pan over medium low heat, then cook your potato cheese bread for about 5 mins on each side or until nice and golden.
If you want, you can brush your bread with some melted butter and freshly chopped parsley while cooking it to make it extra mamma mia!
Buon appetito!
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