PEI Potato Soda Bread

Some families with deep Irish roots have been farming potatoes in PEI for more than six generations. The Curley family of Norboro, for example, emigrated from County Monaghan, Ireland, in the 1840s. Today, their original farmland is still in operation as part of Monaghan Farms.

In honor of Irish traditions, bake a loaf of warm, comforting potato soda bread as a perfect companion to an Irish beef stew. This bread is best enjoyed fresh from the oven, slathered in rich PEI butter—try ADL or COWS for a true Island touch.

Serves 8

Ingredients:

• 1/2 cup raisins
• 1/2 cup mashed PEI potatoes
• 1 cup buttermilk
• 2 cups flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/2 cup butter, chilled and cut into ½-inch cubes
• 1/2 tsp caraway seeds (optional)

Directions:

1. Preheat oven to 400°F.
2. Soak raisins in warm water for 5 minutes, set aside. Strain.
3. In a medium bowl whisk together mashed potatoes and buttermilk until no lumps remain.
4. In a large bowl combine flour, salt, baking soda, baking powder and sugar. Add in butter and mix with your hands or a pastry cutter until the mixture has the consistency of cornmeal. Stir in raisins and caraway seeds.
5. Make a well in the center of the dry ingredients, add the potato-buttermilk mixture and stir gently to combine.
6. Turn dough onto a lightly floured surface and knead 8 – 10 times. Form into a round loaf.
7. Place loaf onto a parchment paper-lined baking tray. Score the top of the bread with a knife. Bake for 28 – 32 minutes or until golden. 

Chef tip:

As a substitute for buttermilk, stir together 1 tbsp white vinegar and 1 cup whole milk. Let sit for 10 minutes to sour before using.

Courtesy of Prince Edward Island Potato Board