This article needs additional citations for verification. (January 2017) (Learn how and when to remove this template message)
|Main ingredients||Potato, flour, wheat flour|
Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking method, and other variables.
Potato bread goes by many regional names, including slims, fadge, potato cake, potato farls, and tatie bread in Ireland.
The Scottish tattie scone, also known as a "potato scone", is similar to the Irish potato farl. They are generally shaped either as small rounds, or one large round divided into four quadrants, in a similar fashion to traditional Scottish oatcakes.
Pratie oaten uses a fine oatmeal instead of flour for more texture.
Potato farls are one large round divided into four quadrants or square slices (usually around 0.5–1 cm in thickness) of soft potato bread, lightly powdered with flour and are common in Ulster, especially Northern Ireland. They are traditionally used as one of the distinguishing items of food in an Ulster fry, where they are shallow-fried on both sides for a short time and served with soda farls cooked in the same way. They can also be grilled and buttered, or eaten with a variety of toppings.
Okrągły chleb kartoflany is a light and airy potato bread.
Potato bread is commercially available in the United States as a light and airy bread very similar to normal mass-produced white bread, but with a yellow tint, thicker texture, and a light potato flavor.
- Mu, T.; Sun, H.; Liu, X. (2016). Potato Staple Food Processing Technology. SpringerBriefs in Food, Health, and Nutrition. Springer Singapore. p. 9. ISBN 978-981-10-2833-5. Retrieved January 9, 2017.
- Hensperger, B. (2000). Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine. Harvard Common Press. p. 77. ISBN 978-1-55832-156-4. Retrieved January 9, 2017.
- Treuille, E.; Ferrigno, U. (2004). Ultimate Bread. DK Pub. p. 103. ISBN 978-0-7566-0370-0.
- Dooley, B. (2015). In Winter's Kitchen. Milkweed Editions. pp. 60–61. ISBN 978-1-57131-881-7. Retrieved January 9, 2017.
|Wikimedia Commons has media related to Potato breads.|