We’ve covered hearty stew, dairy-free minty pie, and even two types of Irish soda bread (classic dairy-free and vegan brown) for St. Patrick’s Day celebrations. But boxty is different. It’s an Irish potato bread that can be cooked on the griddle, like pancakes, or baked in the oven as a quick bread. Unlike most bread rounds, it doesn’t require yeast, and unlike soda bread, no buttermilk or buttermilk alternative is needed.
This Dairy-Free Irish Potato Bread is Delicious Baked Boxty
Irish potato bread contains starchy russet potatoes in two forms, mashed and grated. The mashed potato is boiled and provides moisture and cohesiveness to the dough. The grated potato is raw and squeezed dry, to add texture to the end loaf.
This is dense and hearty bread that’s just a little crumbly. You can slice it or break off chunks to enjoy with dairy-free buttery spread, olive oil, or for soaking up leftover stew. The video below shows what the dough will look like at the various steps, which we think is helpful. The original recipe uses dairy milk, but we’ve found most types of unsweetened dairy-free milk beverage work great!
Special Diet Notes: Irish Potato Bread
By ingredients, this recipe is dairy-free / non-dairy, nut-free, soy-free, and vegetarian.
For egg-free and vegan Irish Soda Bread, substitute 1/4 cup aquafaba (total) for the egg and egg white.
Dairy-Free Irish Potato Bread
Author: Adapted from Culinary.net
Recipe type: Bread
- 2 large (3/4 pound each) russet potatoes, peeled
- 3¼ cups all-purpose flour, plus additional for dusting and kneading
- 1½ tablespoons baking powder
- 1 teaspoon salt
- ¾ cup unsweetened dairy-free milk beverage
- ⅓ cup oil
- 1 egg (see post above for egg-free and vegan option)
- 1 egg white
- 2 tablespoons green onion, minced
- ½ teaspoon caraway seeds
- Preheat your oven to 375ºF and line a baking sheet with parchment paper.
- Slice one potato and boil it for 15 minutes, or until tender. Drain and place the cooked potato in a large bowl. Mash it.
- In another large bowl, whisk together the flour, baking powder, and salt.
- Grate the second potato onto a cloth. Wring the potato in the cloth to remove excess moisture. Add the grated potato, milk beverage, oil, egg, egg white, green onion, and caraway seeds to the mashed potato, and stir to just to combine. Gradually add the flour, stirring, until the dough comes together but is soft and sticky.
- Turn the dough out onto a floured surface. Adding flour as needed, gently knead the dough to form an 8-inch round shape with slight dome.
- Place the dough on your prepared baking sheet. Cut a large “X” on top of the dough about ½ inch deep.
- Bake the bread for 55 minutes, or until golden brown. Let it cool ono a wire rack for 1 hour before serving.
Serving size: 1/16 loaf Calories: 171 Fat: 5.3g Carbohydrates: 26.9g Sugar: .6g Sodium: 166mg Fiber: 1.8g Protein: 4g
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