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Quality Potatoes from the Keenan Family Farm to Your Table

Potatoes : Recipes

PEI Potato Soda Bread


Nutritional Information

Nutrient Analysis Per Serving

Calories232 kcal
Protein5.4 g
Fat5.6 g
Saturated18.3%
Monounsaturated55.8%
Polyunsaturated18.5%
Trans7.4%
Carbohydrates41 g
Total Dietary Fiber2.4 g
Sodium276 mg
Potassium225 mg
Iron1.76 mg
Calcium80 mg
Cholesterol1 mg
Vitamin A56 RE

Preparation time: 15 minutes; Cooking time: 25 minutes

Ingredients

1 1/2 cupsall purpose flour375 mL
1/2 cupwhole wheat flour125 mL
1/4 tspsalt1 mL
1/2 tspbaking soda2 mL
2 tspbaking powder10 mL
2 tbspsugar25 mL
1/4 cupsoft margarine50 mL
1/2 cupcurrants or raisins125 mL
1 1/2 tspcaraway seeds7 mL
1 cupsour milk or buttermilk250 mL
1/2 cupmashed PEI Potatoes125 mL

Try it with these Keenan Potato Products!

Instructions

Preheat oven to 400°F (200°C). Combine flours, salt, baking soda, baking powder and sugar. Cut in margarine until mixture has the consistency of cornmeal. Stir in currants and caraway seed. Whip potato and sour milk together until no lumps remain. Make a well in the center of the dry ingredients. Add the potato milk mixture. Stir gently with a fork. Turn dough onto lightly floured board; knead gently 8-10 times. Pat into a round shape about 6-7 inches (15-18 cm) in diamenter. Place on lightly greased cookie sheet. Score top of bread into 8 pie shaped pieces, if desired. Bake for 25 minutes, until golden. Serve warm or cold. NOTE: To sour milk add 1 tbsp (15 mL) vinegar to 1 cup (250 mL) low-fat milk. Makes 8 servings.

This potato recipe is brought to you courtesy of: PEI Potato Board