I returned from a recent vacation in Prince Edward Island enthralled by the red soil of the potato fields. This recipe was taken directly from a PEI website featuring the flavours of the province.
Ingredients:
| - 1/2 cup | yellow fleshed potatoes, mashed and hot |
| - 1/2 cup | raisins (I used currants) |
| - 1 cup | buttermilk or 1 tsp. vinegar & 1 cup milk |
| - 2 cups | flour |
| - 1/4 tsp | salt |
| - 1/2 tsp | baking soda |
| - 2 tsp | baking powder |
| - 2 tbsp | sugar |
| - 1/4 cup | butter, softened |
| - 1/2 tsp | caraway seeds- omit if you don't like 'em |
Instructions:
Preheat oven to 400ºF.
Soak raisins in warm water for 5 minutes; set aside.
Whip mashed potatoes and buttermilk together until no lumps remain using an electric mixer.
Combine flour, salt, baking soda, baking powder and sugar.
Cut in butter until the mixture has the consistency of cornmeal. (See below)
Stir in raisins and caraway seeds .
Make a well in the center of the dry ingredients; add the potato-buttermilk mixture and stir gently with a fork .
Turn dough onto lightly floured board and knead gently 8-10 times .
Pat into a loaf shape and place in a lightly greased bread pan.
Score top of bread with a knife; bake for 28-32 minutes (or more depending on your oven), until golden. Remove from oven and serve warm or cold.
Soak raisins in warm water for 5 minutes; set aside.
Whip mashed potatoes and buttermilk together until no lumps remain using an electric mixer.
Combine flour, salt, baking soda, baking powder and sugar.
Cut in butter until the mixture has the consistency of cornmeal. (See below)
Stir in raisins and caraway seeds .
Make a well in the center of the dry ingredients; add the potato-buttermilk mixture and stir gently with a fork .
Turn dough onto lightly floured board and knead gently 8-10 times .
Pat into a loaf shape and place in a lightly greased bread pan.
Score top of bread with a knife; bake for 28-32 minutes (or more depending on your oven), until golden. Remove from oven and serve warm or cold.
