I remember getting potato apple bread when I was little…my mum came from Co. Armagh (home of the apple here in Northern Ireland) and her mum used to make it for her when she was little. I loved that when I asked her for the recipe it was a very vague, go with the amount of mash you have and add as much flour as you need!
So very pre-pinterest!
I was desperate to organise a wee family trip to an apple picking orchard back in October but other than big organised events, which we’re not generally as fond of, I couldn’t find any…so if any of you locals know of any for next year you can let me know!
So at for a cosy, warming November lunch or snack have a go at this autumnal treat. With a cube of melted butter, served warm, this will knock your socks off…proper Irish cooking at its best; it will remind you of your Nannie and days of old with folklore round an open fire.
So here is what you need…
// a few homegrown apples preferably
// flour
And that’s it!
For those of you who like to be precise I used about a cup of flour with my potato but keep some at hand as it will very much depend on how much mashed potato you start with.
// Set the mashed potato on a well floured surface and add a handful of the flour.
// Begin kneading, as with a bread dough, and adding more flour as you need until you start to get the beginnings of a dough.
// Keep sprinkling the dough and the table until you get a nice dough-y ball that can easily be rolled.
// Roll out the dough into a circle until it’s about 1/2 inch thick and cut into 4 (known as farls).
// Peel and cut your apples, laying the slices on to 2 farls
// Roll out the dough into a circle until it’s about 1/2 inch thick and cut into 4 (known as farls).
// Peel and cut your apples, laying the slices on to 2 farls.
// Use the other 2 farls as covers, laying them on top of the apples so you have made a sealed dough.
// Heat a little butter and sprinkle a little flour over the base of the pan.
// Cook the farls for 5-6 mins on each side or until golden and the apple is starting to bubble.
You can eat as they are or add some butter on top. The perfect, warming, end of Autumn food.
Oh must make these soon, yum! And your photography is yum, too!
My mother was the best apple spud bread maker, a skill passed down generations of mammies for kids like us waiting to feast on the nectar of the gods as it came hot off the griddle ? take a knife and open the hot deliciousness, slather the apples with butter, and more sugar if liked, and OMG of u go to buttery sweet heaven ?? this was a Halloween treat as traditionally indigenous Armagh Kemp apples were harvested at this time, perhaps the resurrection of our Kemps with help console us post-Brexit ? agh the memories ☘️☘️☘️☘️
Ahhh I love the memories of this Dorothea…I can nearly taste the warm bread with butter – mmmmmmmmmm!