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Irish Boxty Bread  Veg HT CBF  British   60mins



Makes 4 loaves     Hot  Vegetarian   Baked Fayre   Breads  Eggless  Ireland  Europe



   675g/1-1/2lb Potatoes, peeled

   Salt and Black Pepper

   25g/1oz Butter

   350g/12oz Self Raising Flour

   150ml/5fl.oz. Milk

   1 teasp Baking Powder



1. Cut half the potatoes into chunks. Place in a saucepan of cold salted water, bring to the boil and cook for 15-20 minutes or until tender.

2. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a baking tray.

3. Meanwhile, grate the remaining potatoes into a large mixing bowl and add the milk salt and pepper.

4. Drain the boiled potatoes well and add to the grated potato. Beat well.

5. Add the flour and sprinkle the baking powder evenly over the top. Beat well to form a dough, adding a little more flour if it is too soft.

6. Turn onto a floured surface and knead lightly then shape into 4 round flattish loaves.

7. Mark the tops of each with a cross, place on the baking sheet and bake for approximately 30 minutes until well risen and golden brown. Serve warm with butter.

6. Turn onto a floured surface and knead lightly then shape into 4 round flattish


7. Mark the tops of each with a cross, place on the baking sheet and bake for butter.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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