Dairy-Free Irish Potato Bread

Ingredients

• 680 g (1½ pounds)russet potatoes, peeled
• 406 g (3¼ cups), plus extra for dusting and kneadingplain flour
• 18 g (1½ tablespoons)baking powder
• 1 teaspoonsalt
• 180 ml (¾ cup)unsweetened dairy-free milk alternative
• 80 ml (⅓ cup)oil
• 1egg (see the original recipe for an egg-free and vegan option)
• 1egg white
• 30 ml (2 tablespoons)green onion, minced
• ½ teaspooncaraway seeds

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

2. 2

   Cook one potato

   Slice one potato and boil it for 15 minutes, or until tender. Drain it, transfer it to a large bowl and mash.

3. 3

   Mix dry ingredients

   In a separate large bowl, whisk together the flour, baking powder and salt.

4. 4

   Combine the dough

   Grate the second potato onto a cloth, then wring out the excess moisture. Add the grated potato, dairy-free milk, oil, egg, egg white, green onion and caraway seeds to the mashed potato; stir just to combine. Gradually stir in the flour mixture until the dough comes together but remains soft and sticky.

5. 5

   Shape the loaf

   Turn the dough onto a floured surface. Add flour as needed and knead gently, shaping it into a 20 cm (8-inch) round with a slight dome.

6. 6

   Score the top

   Place the dough on the prepared baking sheet. Cut a large X about 1 cm (½ inch) deep into the top.

7. 7

   Bake and cool

   Bake for 55 minutes, or until golden brown. Cool on a wire rack for 1 hour before serving.

What is Irish potato bread?

Irish potato bread is a rustic bread that uses potato in the dough for a tender, moist crumb. This version brings together cooked, mashed potato and freshly grated potato, with green onion and caraway for savoury flavour.

The combination of potato forms a soft, sticky dough, so it needs a gentle touch rather than firm kneading. A single round loaf and a deep cross cut give it a simple, traditional-looking shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 171 calories, 4g protein, 27g carbs, 5g fat.

The potato and flour supply most of the carbohydrates, while the oil and egg contribute much of the fat; the egg and flour also provide some protein. Balance a slice with a protein-rich topping and vegetables for a more rounded plate.

Why use two forms of potato?

Mashed potato: the cooked potato blends into the dough and helps give the loaf its soft texture. Mash it well so there are no large lumps.

Grated potato: the raw potato adds a different texture, but it carries excess moisture. Wring it out thoroughly in a cloth before adding it to the bowl.

Keep the dough soft

Sticky dough: the mixture is meant to be soft and sticky before shaping. Add the flour gradually, then use only enough extra flour on your hands and work surface to make it manageable.

Gentle kneading: handle the dough lightly and stop once it holds together as a round. Adding too much flour can make the baked bread dense.

Shape and score carefully

Round shape: form the dough into a round about 20 cm wide with a slight dome. Keep the shape even so it bakes uniformly.

Deep cross: cut an X about 1 cm deep across the top before baking. This gives the loaf a clear split as it bakes.

Check the bake

Colour: bake at 190°C for 55 minutes, looking for a golden-brown crust. If the loaf has not coloured yet, use the recipe’s stated time and doneness cue rather than cutting into it early.

Cooling: leave the loaf on a wire rack for 1 hour before serving. This gives it time to settle after baking.

Serve it simply

Warm slices work well alongside soup or a savoury meal. The green onion and caraway make the bread flavourful enough to enjoy on its own, too.

For a more filling plate, serve a slice with a protein-rich topping or alongside eggs and vegetables.

Recipe notes & tips

• Wring the grated potato firmly in a cloth to remove excess water.
• Add the flour gradually because the dough should stay soft and sticky.
• Flour your hands and the work surface lightly when shaping the dough.
• Make the cross about 1 cm deep so it is clearly scored without cutting through the loaf.
• Allow the full hour of cooling time before slicing.

Variations

• More green onion: increase the minced green onion for a stronger savoury note.
• Extra caraway: add a little more caraway for a more pronounced seed flavour.
• Herb twist: replace some of the green onion with minced fresh herbs.
• Vegan option: use the egg-free and vegan option described in the original recipe.
• Different dairy-free milk: use another unsweetened dairy-free milk alternative.

Common mistakes to avoid

• Wet grated potato: excess moisture can make the dough difficult to shape; wring it out well.
• Too much extra flour: the loaf can become dense; add only enough to handle the sticky dough.
• Over-kneading: firm, prolonged kneading can make the dough tough; work it gently until it holds together.
• Shallow scoring: a faint cut may not open clearly; make the X about 1 cm deep.
• Slicing too soon: the loaf needs its cooling time; leave it on a wire rack for 1 hour.

How to store

Once completely cool, store the bread in an airtight container at room temperature and use within 2 days. Reheat slices briefly in a low oven or toaster until warmed through.

Frequently asked questions