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Irish Potato Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.0725
Energy (kCal)663.78
Carbohydrates (g)130.5339
Total fats (g)9.4436
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Please note the above ingredients are approximate. Potato Bread is best made while potatoes are still hot. | 2. Peel and boil potatoes until tender. | 3. While hot, mash potatoes well with salt and butter. | 4. Gradually work in flour in smaller increments until a soft dough forms. Dough should be a little tacky but workable. | 5. Turn out onto floured surface and knead for about 1 minute. | 6. Divide and roll into a circular shape about 9" and 1/4" thick. | 7. Cut into 6 or 8 'farls' (wedges). | 8. Grill in a hot, greased griddle or pan until well browned on both sides. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 4 - - - -
    flour 1 cup 578.28 126.6054 9.401 2.2436
    salt 1 teaspoon - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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