Oats and Taters, Taters and Oats

This past Saint Patrick’s Day, we enjoyed Corned Beef and Cabbage with Guinness! Guinness is good for you, don’t you know? 😉


But instead of making some delicious Irish Soda Bread


I decided, instead, inspired by my copy of The Complete Irish Pub Cookbook, to make a loaf of Oat and Potato Bread. The combo of mashed potatoes, a bit of oats, and bread flour makes a beautiful loaf that tastes yummy warmed, with a bit of butter, and also makes yummily divine toast. 🙂 It’s a perfect accompaniment to almost any meat and potato or vegetable meal.

Bread flour differs from other flours in that it is higher in protein than all-purpose flour. The protein produces more gluten, which gives breads baked with it different structure and more volume than all-purpose flour would do. If a recipe calls specifically for bread flour (or for a combo of bread flour and all-purpose flour), that’s what you’ll want to use to assure the ideal texture.

I used red potatoes because that’s what I had on hand, but you can use any potato you would like for the mashed potato portion. I leave the skin on because 1) it’s easier and 2) the potato skin provides added nutrition. 🙂

This smells so yummy as it bakes, you’ll be dancing an Irish jig!

Oat & Potato Bread (Makes 1 loaf)

  • Approximately 9 – 10 ounces of potatoes, scrubbed and cut into even chunks
  • 3 cups bread flour, plus more for kneading
  • 1 1/2 teaspoons salt
  • 3 tablespoons unsalted butter, diced
  • 1 1/2 teaspoons active dry yeast (NOTE: a packet of yeast contains 2 1/4 teaspoons)
  • 1 1/2 tablespoons firmly packed dark brown sugar
  • 3 tablespoons rolled oats (NOT instant!)
  • 1/2 to 3/4 cup milk (I used 1%) combined with 1/2 to 3/4 cup hot water (from tap)
  • TOPPING: Water (suggest a sprayer) and 1 tablespoon oats
  1. Place potatoes in saucepan, cover with water, and bring to a boil. Simmer until tender (20 to 25 minutes). Drain, mash until smooth. Let cool.
  2. In a warmed medium to large bowl, stir salt and 3 cups of flour together. Rub in butter with your fingertips OR with a pastry cutter or the dull edge of two knives. Stir in the yeast, brown sugar, and oats. Stir in the mashed potatoes the milk/water combination: Start off with 1/2 cup milk combined with 1/2 cup hot water; add in more as needed. Stir until you have a soft dough.
  3. Turn dough out onto a lightly floured surface (start off with about 2/3 cup flour; adding more as needed) and knead until dough is smooth and elastic. Put into a lightly oiled bowl (or spray bowl lightly with cooking spray), cover with plastic wrap, and let rise in a warm place for about 1 hour (it should be about doubled in size).
  4. Lightly oil (or spray with cooking spray) a 9″X5″ loaf pan. Invert dough onto a lightly floured surface; knead and shape into a loaf shape, then place into prepared pan. Cover lightly with a lint-free (non-terry) towel and let rise in a warm place for about 30 minutes. Meanwhile, preheat oven to 425F.
  5. Lightly spritz top of loaf with water (or lightly brush with water), sprinkle with a tablespoon of oats.
    Risen, Spritzed, Sprinkled, and Ready to Bake!

    Risen, Spritzed, Sprinkled, and Ready to Bake!

    Bake in preheated oven for 25 – 30 minutes, or until it sounds hollow when tapped. Transfer to a wire rack and let cool slightly. Serve warm. Makes absolutely divine toast, also.

Cooling on the Rack.

Cooling on the Rack.


IF you want to, like “That Smells Yummy!” on FaceBook for more fun!



About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Bread, Yeast Bread and tagged , , , , , . Bookmark the permalink.

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