A traditional potato bread from Ireland, where potatoes were used to make cakes, dumplings and pancakes as well. Boxty would be served with milk and salt, and children sometimes called it 'dippity'.
makes 4 small loaves
700 g (1 1/2 lb) old potatoes, peeled
salt and pepper
25 g (1 oz) butter
150 ml (1/4 pint) fresh milk
350 g (12 oz) self-raising flour
5 ml (1 tsp) baking powder
1. Roughly chop half the potatoes and cook in boiling salted water until tender, then drain and mash with the butter.
2. Grate the remaining potatoes into a bowl and mix with the milk. Beat in the cooked potato and salt and pepper to taste.
3. Sieve the flour and baking powder on to the potato mixture and beat together to make a dough. If the mixture is too soft, add a little extra flour.
4. Turn out on to a floured surface and knead lightly, then shape into four 10 cm (4 inch) flat round cakes. Put on to a greased baking sheet and mark each with a cross. Bake at 200°C (400°F) mark 6 for about 30 minutes, until well risen and golden brown. Break each loaf into quarters and serve warm spread with butter.
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