How To make Fadge (Potato Bread)
2 lb Unpeeled "old" potatoes
1 Egg, beaten
1/2 Stick butter
3 tb Flour
1 1/2 tb Chopped parsley
1 1/2 tb Chopped chives
1 1/2 tb Chopped lemon thyme
-(these three mixed, opt) Creamy milk Salt Freshly ground pepper Seasoned flour Bacon fat or butter for -frying (From "The Festive Food of Ireland" by Darina Allen. Roberts Rhinehart; $12.95) Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff. Shape into a 1" round and then cut into eight pieces. Dip in seasoned flour. Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4-5 minutes on each side). Serve on its own on hot plates with a blob of butter melting on top.
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Potato Bread Recipe | #Shorts | GMFV
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Cheese Potato Bread #foodlanguage #recipe #shorts
Made without eggs, yeast, or an oven, this bread is an easy and accessible recipe for anyone to try at home. Watch this video and learn how to make a warm and cheesy bread filled with soft potatoes. Perfect for a cozy brunch or a comforting snack, you won't want to miss this recipe!
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#recipe #easyrecipe #bread #cheese #foodlanguage
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Potato bread or Fadge ( it was called fadge when I was small)
Left over potatoes mixed with melted butter, salt and pepper. Cook on floured griddle cook until browned.
Incredible Stuffed Potato Bread❗️#shorts #asmr
How to make Incredible Stuffed Potato Bread with Vegetables❗️[ASMR]
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●● Recipe:
- 60 g Onion
- Olive Oil
- 1 Carrot (120 g)
- 300 g Zucchini (2)
- Salt, Black pepper, Chili pepper
- Cheese
Dough:
- 550 g Potato
- 420 g Flour
- 1 Egg
- 1 tbsp Quark
- 20 g Butter
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Soft and Fluffy Potato Bread Knots Recipe #bread #potatorecipe #homemadebread
INGREDIENTS
330 g bread flour
15 g granulated sugar
7 g sea salt
5 g instant dry yeast
125 g whole milk at 77°F/25°C
1 medium egg (50 g)
45 g unsalted butter softened at room temperature, cubed
135 g russet potatoes boiled and cooled
First proof
Allow the dough to proof for 45-60 minutes at room temperature or until it has risen to about 60%.
Place the dough in the fridge for another 60 minutes or until fully doubled in size.
Bake
Optionally, sprinkle a thin layer of flour on top of the bread knots.
Bake in a preheated oven at 350°F/180°C for 15-20 minutes – until the internal temperature is at 195°F/90°C.
Remove bread knots from the baking pan, and transfer to a wire rack to cool for at least 20 minutes before serving.
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POTATO BREAD #giveityourbestshort #recipes
Besties, this Potato Bread enter ya eyes? ????????
Have you ever tasted a Potato Bread?
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* 300g Potatoes (cooked Irish potatoes, mashed)
* 500g flour
* 1tbsp yeast
* 4tbsp sugar
* 4tbsp milk powder (diluted in water)
* 25g butter (unsalted)
* olive oil spray (for the baking pan)
#potatobread #dinnerrolls #breadrecipe