Irish potato bread, or farls, is a staple everyone should know how to cook. Simple to make using only four ingredients, potato, flour, butter, and salt. They are the perfect accompaniment to an Ulster Fry (Irish Breakfast).
I learnt how to make potato bread from my late Irish mother-in-law. It has been a staple in our household for over three decades. I warn you, once you start making this simple bread you will be hooked.
Not a light and fluffy loaf of bread, they are flat and fried. More like potato pancakes or pan-fried flatbread. They are addictive and delicious. When I make a batch, they disappear a little too quickly.
The Ultimate One Ingredient Potato Flatbread (gluten Free Potato Bread)
You will see below that I use what I have on hand to make this recipe. It isn't a fussy recipe, or hard to make, and there is wiggle room regarding recipe execution.
The great thing about this recipe is you can jazz it up a little if you want. Change the shape, thickness, even add some extra ingredients.
You can see from the photos that I make my Irish potato bread on the thin side. Of course you can make it thicker if you desire. Half a centimeter or just under a quarter of an inch is my optimal thickness as an accompaniment to a breakfast fry up. At that thickness, they will mop up runny egg yolks magically.
Potato Bread Crumb
Instead of rolling out balls and cutting them into quarters save time and roll out two larger oblongs of dough. Then cut into desired-sized squarish pieces. Or get the kids involved and use cookie cutters and cut out fun shapes.
I tend to not jazz my Irish potato bread up too much. Simply as I like the taste as they are. Saying that, the dough is a great base recipe to jazz up with some flavour tweaks.
If you are adding extra ingredients to spruce your Irish potato bread up, now is the time to do so. Further information above or in the recipe card's note section.
Popped Potato Bread
3mm (one eight of an inch) for thin, or half a centimeter (just under a quarter of an inch) for thicker bread.
Fry on one side until golden, then turn them over with a spatular. Once the other side is golden and the bread is cooked through remove from the pan.
Place the cooked Irish potato bread on a tray in the oven on low heat to keep warm. Make sure to cover the bread with aluminium foil to stop them from drying out while cooking the remainder of the bread.
Super Soft Gluten Free Potato Bread Recipe
All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Calories: 150 kcal Carbohydrates: 24 g Protein: 3 g Fat: 4 g Saturated Fat: 3 g Trans Fat: 1 g Cholesterol: 11 mg Sodium: 36 mg Potassium: 35 mg Fiber: 1 g Sugar: 1 g Vitamin A: 125 IU Calcium: 6 mg Iron: 1 mg
Soft, Fluffy Gluten Free Potato Bread (dairy Free)
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My recipes are like my children, I love them all. But just like kids, you DO have favourites. Some of mine are below including my corned beef recipe and piragi (Latvian bacon buns).A slice of freshly baked homemade potato bread is the best! Soft and fluffy on the inside with crust that softens once it cools down makes it perfect for kids as well.
This is our favorite homemade bread recipe that we make often. It is a dairy-free bread recipe unless leftover mashed potatoes are used (more info below).
No Knead Potato Bread
This is one of the bread recipes that guarantee you a soft loaf after several days. In fact, if it is stored well, it can last up to 5 days.
A slice contains about 106 calories. Please, take this number as a guide only as each slice can have a different thickness and size.
Yes, it is when it comes to the amount of nutrients it contains. It also contains more fiber and a good amount of potassium that helps lower our blood pressure.
The Best Fluffy Potato Rolls Recipe
Please do not worry about this much. It can turn out airy or thicker on the inside (but still it will be soft), darker or lighter in color, the dough can feel softer or dense, … The difference can be caused by a different moisture level, hand or machine-kneading, quality of ingredients…
This is a very forgiving recipe, but there are things that can an occasional bread baker find challenging or start questioning. Below, I tried to explain it all in detail.
I have included a list of things to help you make the best potato bread. These are the things I have learned over the time making this bread:
Love Food Hate Waste
I learned that my powerful food processor needed only a few seconds to form a dough. When left longer on (unattended) it was unworkable as it would turn too soft to work with.
The stand mixer needed a longer time and more water for kneading on a low setting (2-4). Now, with the water here, it is important not to add too much as the bread dough will come together eventually, and if too much liquid was added this will result in a very soft dough… When kneading it, you will need to add more flour to the surface to keep it from sticking.
Hand kneading should take about 5-7 minutes and it always gives me the best-looking dough before proofing. It does not change how the bread tastes though.
Purple Sweet Potato & Taro Yam Bread
Flour, potatoes and the environment you live in all contain some moisture (some more, some less). This affects the amount of liquid (in our case water) we need to add to the dough.
However, this potato bread recipe calls for 1/3 cup water. This is the minimum that works well. More liquid should only be added after you let the dough knead in your mixer for several minutes. If it does not come together, add a splash (a tablespoon) and mix again.
My original potato bread recipe stated that you could form the dough into 2 small loaves instead of having 1 large. You can still do it, but I recommend baking them at a slightly lower temperature.
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If your mashed potatoes are well seasoned, it’s better to reduce the quantity of salt in the recipe. If they are thin/too liquidy, you might need to reduce the quantity of liquid in the recipe.
I have a smaller oven, so I bake on the bottom rack. The crust becomes dark brown after about 20 minutes so if you prefer a paler color, reduce the temperature slightly after 20 minutes.
Every oven is different so the baking time may vary. Your bread is ready when the crust is hard to touch, it sounds hollow when you knock on it and the bottom is browned.
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