Monday, August 26, 2019

Mashed Potato Quick Bread

The crumb of this Potato Quick Bread is so soft and moist you'd expect it to contain a pound of butter - but it has no added fat and it's vegan! Not to mention it can be on the table in under an hour.

There is honestly not one scrap of my being that doesn't miss biting into good, warm, homemade bread. While my days of eating loaves, rolls and cinnamon buns are over (thank you, autoimmune), I still enjoy making bread for my friends and family, and with the kids at work! When it comes to breadmaking in Home Economics class, speed and ease are key, as is thriftiness - hence the creation of this crackly-crusted, moist loaf. After my classes made chocolate potato truffles for what seems like the millionth time (they all love them, and I can't believe I haven't posted the recipe after 6 years of making them!) I found myself with a rather large amount of potatoes left over. Well, not one to waste food (or my school's money), I Googled and came up with a recipe for a quick, one bowl bread using mashed potatoes and blissfully few other ingredients. Mixing the dough was absolutely no work for me, and when I set my (older) kids free to follow their recipe while I was hands off they made equally excellent results that they were quite proud of! It is, I dare say, even easier than Irish Soda Bread, and tastier to boot!

This loaf, when warm from the oven, tastes exactly like the biscuits from Red Lobster. Even when there is no garlic, cheese, butter or herbs in sight, it is unmistakably similar in both flavour and texture. Even my sister had to agree, and if it passes her picky taste test I know it's got to be good!

If you are trying to get your kids (or yourself) into baking, I strongly recommend this loaf as a jumping-off point. Who knows, you may catch the bug like me! Also, for the simplest of simple recipes, use a digital scale. Consistent results every time and one less thing to wash!

Mashed Potato Quick Bread
Adapted from Easily Good Eats
Makes 1 loaf
325 g (1 cup) mashed potato
250 g (1 cup) water
375 g (3 cups) flour
4 tsp baking powder
1 tsp salt

2 tbsp snipped chives, optional
  1. Heat oven to 400°F and line a baking sheet with SilPat or parchment paper.
  2. Whisk together mashed potato and water until there are no lumps (it should look like paper mache paste)
  3. Mix in flour, baking powder and salt and knead until soft and smooth. Knead in chives, if using.
  4. Shape into an oblong loaf with wet hands. Dust top with flour or cornmeal if desired/
  5. Bake until the bread starts to brown and sounds hollow when tapped, about 40 minutes.

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