Potato Bread

Here baking powder is the raising agent, though, in fact, this bread hardly rises at all, and is more like a potato cake.


  • 8 oz / 230 g potatoes, peeled
  • fl oz / 70 ml water
  • 8 oz / 230 g mashed cooked potatoes
  • 8 oz / 230 g plain flour
  • 1 tbsp baking powder
  • 3 oz / 85 g butter, melted salt
  • freshly ground black pepper


Grate the peeled potatoes into a bowl containing the water. Stir with a fork, and then pour through a fine sieve into another bowl, pressing down well on the potatoes. Dry the grated potatoes on a clean tea-towel, and mix with the mashed potato. Let the potato starch in the water settle, and carefully pour off the water. Mix the starch with the potatoes and the rest of the ingredients. Shape the mixture into a ball and roll or pat it into a round, flat cake. Make a cross on top, dividing the loaf into four. Bake on a greased and floured baking sheet in a preheated oven at 180°C / 350°F / Mark 4 for 40–45 minutes. Serve hot, pulled into four pieces, split and spread with butter.