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Irish Potato Bread with Lemon & Cilantro

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 Time 20 minutes
Cook Time 50 minutes
Servings 6
Calories 200 kcal
Author Kiki Johnson

Ingredients

  • Ingredients
  • 3/4 cup cooked mashed potato
  • 3/4 cup raw grated potato
  • 1 egg
  • 1 egg white
  • 1/3 cup oil
  • 3/4 cup milk
  • 2 Tbsp Lemon Zest
  • 2 Tbsp Cilantro Chutney *
  • 3 cups flour
  • 1/4 cup whole wheat flour
  • 1 1/2 Tbsp baking powder
  • 1 tsp sea salt

Instructions

  1. Preheat oven to 375. Lightly oil an 8 inch cast iron pan or spray with cooking spray. Set aside.
  2. Mix the mashed potato with the grated potato. Stir in egg, egg white, oil, and milk until well combined.
  3. In another bowl, stir together chives, caraway seeds, flour, whole wheat flour, baking powder, and salt.
  4. Stir dry ingredients into wet ingredients until a soft dough forms.
  5. 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.
  6. Bake at 375 for about 45 - 55 minutes. It should be nicely browned and sound hollow when tapped.
  7. 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.