I'm contributing this recipe to Laura from The Spiced Life for her wonderful event Grandma's Recipes Her event spotlights recipes passed down to us from our grandmothers. What a terrific way to honor these time honoured recipes. This recipe actually comes from my own mother, but she is a grandmother many times over.
This version of potato bread is not light and tender like a yeast loaf, which is also delicious, but more like a potato scone. It is a favourite recipe here in the More Than Burnt Toast household. If you can't find this British cheese use Cheddar.
Every family has their heirloom recipes that are passed down from generation to generation. I don't know if this was my grandmothers recipe exactly, but I am sure it is close. I never had the pleasure of meeting either of my grandmothers who both passed away quite young. I did meet my grandfathers in England though.
On another note I don't know if I will be around this blog as often as I usually am and commenting on yours as I usually do. Yesterday I started a new job. It has been a long time coming.
**Mom's Potato Bread**
2 cups all-purpose flour
1 tsp salt
½ tsp. mustard powder
2 tsp. baking powder
1 cup grated red Leicester cheese
2 cups cooked, mashed potatoes
¾ cup water
1 T oil
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Lightly grease a cookie sheet.
Sift the flour, salt, mustard powder and baking powder into a mixing bowl.
1 tsp salt
½ tsp. mustard powder
2 tsp. baking powder
1 cup grated red Leicester cheese
2 cups cooked, mashed potatoes
¾ cup water
1 T oil
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Lightly grease a cookie sheet.
Sift the flour, salt, mustard powder and baking powder into a mixing bowl.
Reserve 2 T. of the grated cheese and stir the rest into the bowl with the mashed potatoes. Mix until well combined.
Pour in the water and the oil, and stir all the ingredients together (the mixture will be wet at this stage). Mix them all to make a soft dough.
Turn out the dough onto a floured surface and shape it into an 8-inch round loaf.
Place the loaf on the cookie sheet and mark it into 4 portions with a knife, without cutting through. Sprinkle with the reserved cheese.
Bake the loaf in a pre-heated oven at 425 degrees for approximately 25-30 minutes.
Bake the loaf in a pre-heated oven at 425 degrees for approximately 25-30 minutes.
Transfer the bread to a wire rack and let cool. This bread should be served as fresh as possible or toasted.
Note: You can use instant mashed potatoes for this if you like.
