There are two clues that tell you I’m of Irish descent. I’m from Newfoundland and my last name is Murphy. I’m “the potato farmer’s pretty daughter” and sure there’s Irish in me and most other Newfoundlanders whose accents and phrasing belie their Irish roots.
My original ancestors fled Ireland in the wake of the genocidal Irish potato famine. We’ve been here in Canada for 10 generations already, but we our Irish roots are always evident as we “set a garden”, “sit into the table” and ask each other “What are ye to”? And we’re hard working, problem solving, a wee bit supersitious and fey, and up for good cheer and good company, just like our Irish ancestors.
For St. Patrick’s Day this year – the quintessential Irish celebration – I want to share my Irish potato bread recipe with you. And, no matter your background, I invite you to join in this St. Patrick’s day and have fun!
Makes 2 artisan loaves. 1 ½ lbs russet potatoes, peeled (approximately 6 medium) 4 ¾ cups flour 6 tsp salt 1 tbsp yeast (small pack 8g quick rise) 1/2 cup reserved water from boiling the potatoes cooled to a tepid temperature of 50-55C or 80-90F 2 tbsp extra virgin olive oil PREPARATION Cut the potatoes into quarters and add to a medium saucepan. Add 2 tsp of salt to the water and potatoes. Cook until the potatoes break apart with a fork. Strain and retain ½ cup of the potato water. Let the potatoes dry for about 20 minutes. In a small bowl, mix together ½ cup potato water and the yeast. The yeast mixture is ready when the mixture has bubbled and is creamy. Set aside. Add the potatoes to stand mixer with a paddle attachment. Mash the potatoes on low. Then add the olive oil and yeast and mix until uniform. You can also do this step by hand if you don’t have a stand mixture using a potato masher and then a spoon. Mix the flour and salt in another bowl. Change to a dough hook on the stand mixer. Add the flour-salt mixture one cup at a time to the yeast-potato mixture. Mix on medium until a sticky dough forms and the dough pulls from the sides of the bowl. You can also do this step by hand using a spoon and then your hands to incorporate all the flour well. You will want to mix and knead for 10 minutes until it becomes a wee bit sticky. Place the dough ball in a floured bowl and let the dough rise in a warm place for 20 minutes. Then, turn the dough out onto a floured surface. Cut the dough in half. Keep one portion and put the other aside. Roll the half portion into a ball and then press it into a disc. There’s no need to knead it more. Starting from the side furthest away, roll the dough towards you like a jelly roll. When you have the whole dough rolled up like a log, pull and tug the edge closest to you and wrap it over the roll. Place the roll on a floured tea towels seam side down and let it rise at room temperature for another 20 minutes. Repeat with the other half of dough. Place a medium steel bowl of water at the bottom of your oven. Remove the tea towel and flip the dough over so the seam is facing up, place it on a baking sheet and cook at 375F for 45- 50 minutes. Rule of Thumb: Account for 1/3 of the potato as peel when trying to determine how many potatoes you will need. Reference: Baking with Julia, Rustic Potato Loaves, p138.
