Raleys Galway Potato Bread Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Rub the bottom of a 8-inch non-stick saute pan with the clove of garlic. Pour 1/2 cup of heavy cream in the saute pan and place over high heat. Season the cream with a little nutmeg, salt and pepper. Slice the potato in 1/4-inch thick circles. As you slice, add them to the heating cream in even layers. Once all of the potatoes have been added to the bubbling cream, sprinkle the grated Parmesan over the potatoes, then pour the remaining heavy cream over the top. Place in the oven and bake for 20 minutes. Once baked and all brown on top, remove from the oven and let rest for 2 to 3 minutes. Cut in 4 pie shaped pieces and serve 2 wedges per person.

Steps:

• Bring 1 inch of water to a boil over high heat in a medium saucepan fitted with a steamer basket. Cut one potato into eighths and add to pot; cover and steam for 15 minutes or until tender when pierced with a fork. Mash with a potato masher in a large bowl; set aside to cool for 15 minutes.
• Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray.
• Coarsely grate remaining potato; squeeze out any extra moisture and add to mashed potatoes. Stir in egg, egg white, milk, oil, chives and caraway seeds until fairly smooth. Add flour, baking powder and salt; stir with a wooden spoon until mixture forms a soft but sticky dough.
• Turn dough onto a lightly floured board and knead for 1 minute, adding a little more flour if dough is too sticky. (Don?t add too much or bread will be tough.)
• Shape into an 8-inch circle and place on prepared baking sheet; flatten slightly, keeping the dough mounded in the center.
• Using a sharp knife, make an X in the top of the dough, cutting down 1/2 inch. Bake for 55 minutes or until bread is golden brown and sounds hollow when tapped.
• Cool for 1 hour on a wire rack before slicing.