An incredibly easy bread recipe from Ireland with the summery addition of Lemon and Cilantro Chutney. Crunchy on the outside, soft on the inside! This Cilantro & Lemon Potato bread is best eaten fresh. Serve it alongside a nice salad or as a side for your next BBQ.
Course
Breakfast, brunch, side
Cuisine
Irish
Prep Time20minutes
Cook Time50minutes
Servings6
Calories200kcal
AuthorKiki Johnson
Ingredients
Ingredients
3/4cup cookedmashed potato
3/4cup rawgrated potato
1egg
1egg white
1/3cup oil
3/4cup milk
2Tbsp Lemon Zest
2Tbsp Cilantro Chutney *
3cups flour
1/4cup whole wheat flour
1 1/2Tbsp baking powder
1tsp sea salt
Instructions
Preheat oven to 375. Lightly oil an 8 inch cast iron pan or spray with cooking spray. Set aside.
Mix the mashed potato with the grated potato. Stir in egg, egg white, oil, and milk until well combined.
In another bowl, stir together chives, caraway seeds, flour, whole wheat flour, baking powder, and salt.
Stir dry ingredients into wet ingredients until a soft dough forms.
Lightly flour a work surface. Turn the dough out onto the flour and knead 6 - 7 times. Place dough into center of prepared cast iron pan and gently press into an 8 inch circle. Use a sharp knife to cut an "X" into the top.
Bake at 375 for about 45 - 55 minutes. It should be nicely browned and sound hollow when tapped.
Remove from oven and let sit on wire rack for 5 minutes before removing from pan. Let cool for at least an hour before slicing. or it will be rather crumbly to cut.
Recipe Notes
You can make your own Cilantro Chutney by blending 1 bunch of coriander with 2 Tbsp of Lemon Juice, a garlic clove some sugar and salt. If needed add a splash of vinegar.