Potato Bread 4 Ways

 

Potato Bread Four WaysGluten Free Potato Bread Mix

Hi guys,

 

In this recipe I use one bag of our gluten free Potato Bread mix to make FOUR different versions of potato bread.

So, traditionally potato bread is eaten in Ireland as part of a fried breakfast, along with soda farls, pancakes, bacon, sausages, black pudding, white pudding…all the trimmings!

For this recipe I wanted to show how potato bread can also be served as the perfect snack for dipping and sharing with friends, perfect for parties and family gatherings!

 

You can tailor the added ingredients to your own tastes of course! I just wanted to show you how versatile the mix is and how it can be used to cater for a range of dietary requirements, not just gluten free, but also dairy, egg, soya, wheat and sugar free as well as vegetarian. Also, it is so delicious!

Firstly, take one bag of the potato bread mix and follow the instructions on the back, adding oil and water to make the dough. Then divide this into quarters. Each quarter will make four portions of potato bread.

To each quarter of dough we will add different ingredients to make our four versions of potato bread. As it is a small batch you will only need a small handful of each ingredient.

  1. Cheese, Fried Onions, Chopped Parsley
  2. Bacon, Cheese, Garlic and Black Pepper
  3. Scallions and Black Pepper
  4. 1/4 teaspoon of Curry Powder, Fried Onions, Chopped Peppers and Garlic

Add the ingredients to make your four different flavoured doughs. Then roll each of them into a square about 5mm thick. Cut each square into  quarters and griddle on both sides until they are toasted and are a pale golden colour. These are ready to eat now of course, but for the purpose of this recipe we are going to take it a step further! If you don’t want to use all 16 portions at once you can wrap them up and freeze them for another time.

Once the breads are cool we are going to shallow fry them in oil on both sides until they are crisp on the outside, tender on the inside and have a deep golden colour. For this stage I used rapeseed oil but of course you can use whichever flavourless oil you prefer.

If you want a healthier option, lightly brush the potato bread with oil, place on a baking sheet and bake in the oven at a high temperature for about 15 minutes until crisp.

Then slice them into quarters and serve with your favourite dips like sour cream, cucumber mint yoghurt dip, salsa, chutney….all are delicious!

 

Check out our YouTube Channel for the demo video.

Hope you enjoy this recipe!

Thanks for reading,

Katrina