This winter is the neverending story, and today we had yet another mini snow storm. However, it is St. Patrick’s Day, about the time we invite some spring into our lives and table travel to the Emerald Isle of soda bread and potatoes.
The apple tree branches I put in the water last week upon pruning our fruit trees have given tiny pastel green burgeons. They make some wonderful spring house decorations and an amazing background to feature the Irish savory potato soda bread called Boxty we baked for today’s particular occasion. Ready to follow? Buckle up to this fine old school gem of Sleepy Maggie’s Canadian rendition performed by an icon fiddler Ashley MacIsaac
and scroll the images first to determine if this recipe will hook you up.
The word Boxty stems from the old Irish bacstaí, which means ‘poor house bread’ and pertains to the mix of flour and potato from which you can make a pancake or bread. This Irish rural recipe is believed to have been created during the times of famine to feed big families and make potatoes, which were the only means of survival, stretch further. The pancake or loaf was served with milk and salt and Irish kids used to call it ‘dippity’. Today Boxty is a huge come back food trend in Ireland and potato bread and pancakes are served in restaurants all over the country.
Obviously, the Boxty Bread is a tribute to the Irish terroir, which includes:
WHEAT FLOUR, MILK & BUTTER
DILL or CARAWAY seeds, sea salt, pepper, BAKING SODA
Mixed together, they make quick and tasty savory bread. Note: you do need to prepare a piece of cheesecloth to drain the grated potatoes for the recipe.
Without yeast as a leavening agent, the Boxty soda bread is very easy and fast to knead and pull off.
It tastes amazing with some extra butter or the rarebit cheese melt and pickles when freshly baked. Or in the form of Croque Monsieur or mini-pizza with all kind of garnish the day after.
I also love to add it to all kinds of pan-fried or baked breakfasts and brunches, from omelet to frittata.
This bread keeps up to one week in the fridge and slices better when cold.
BOXTY BREAD IS AN ABSOLUTE MUST TRY IF YOU LOVE POTATOES!
It is said to have inspired the following folk rhyme:
‘Boxty on the griddle,
boxty on the pan,
If you can’t bake boxty
sure you’ll never get a man…’
Check if it’s true and stay tuned for more Irish soda breads.
PS: A friend of mine has just sent me a nice St. Paddy’s greeting, here’s mine in return-
‘May you live a long life
Full of gladness and health,
With a pocket full of gold
As the least of you wealth.
May the dreams you hold dearest,
Be those which come true,
The kindness you spread,
Keep returning to you.’
Happy St. Paddy to You All!
IRISH BOXTY BREAD
Yields: 4 small loaves
7 (about 1 ¾ pounds) starchy potatoes
2 tbsp lightly salted butter, plus extra to serve*
2/3 cup of milk*
2 tsp sea salt
½ tsp black pepper, freshly ground
1 ½ tsp dill seeds OR caraway seeds
2 ¾ cups all-purpose flour, plus extra for dusting
5 tsp baking powder
Preheat the oven to 375F. Peel four of the potatoes, cut them into even chunks, cover with water, add the heaped teaspoon of salt and bring to boil in a medium-size saucepan. Cover and simmer gently for about 20 minutes, until tender. Drain and mash with butter until smooth pure.
Peel the remaining three potatoes and grate coarsely. Wrap in a clean piece of cheesecloth and squeeze tightly to remove the moisture. Put the grated potatoes in a large bowl with the milk, ¾ teaspoon of salt, pepper and dill seeds. Beat in the mashed potatoes.
Sift the flour, baking powder, and remaining salt onto the potato mixture. Mix to smooth dough, adding a little more flour if the mixture is too soft.
Knead lightly, then shape into four flat, round loaves, about 4 inches in diameter. Place on a non-stick baking sheet. Mark each loaf with a large cross. Bake in the preheated oven for 40 minutes, or until well-risen and golden brown.
Break each loaf into quarters. Serve warm, spread with butter.
Adapted from: The Irish Pub – Fabulous Food from the Emerald Isle, Parragon Books, 2012