Wheat and Potato Pan Bread
Prep 10M | Cook 10M | Enjoy in 20M
This wheat and potato pan bread is a cross between soda bread and a potato pancake, light, yet sturdy enough to anchor an Egg’s Benedict or soak up stews and soups. Fast and irresistible hot off the skillet. No butter required!
Tip: Can be frozen and reheated on an oiled skillet.
Makes: 8 wedges
1 cup coarsely mashed plain potatoes
1 tsp baking powder
½ tsp salt
½ cup all purpose wheat flour
½ cup grated cheddar, edam or Oka style cheese
1 tsp no salt added herb blend (if desired)
Canola oil for frying
- In a mixing bowl mash potatoes or use leftover. Potatoes should be mashed, not whipped. If potatoes are too smooth, bread will be tough.
- Stir in baking powder, salt, egg, flour, cheese and seasoning (if using), until blended and mixture begins to pull away from the sides of the bowl. Gather into a ball, and remove to a lightly floured surface. Knead about five times and pat into an 8 inch circle, patting around to circle for a smooth edge.
- With a sharp knife, cut dough into quarters, and then each quarter in half for eight triangular pieces. Add enough canola oil to lightly cover the bottom of a medium sized skillet.
- Over medium heat place four wedges in pan. The wedges should puff up slightly, and begin to brown around the edges. With a spatula move around the pan to even the cooking for about three to four minutes, or when the cooked surface is golden brown. Turn and cook on the other side until browned and remove to a warm platter. Repeat with the remaining wedges.
- Serve immediately. No butter required.
Get the nutrition facts for this recipe here.