Potato Bread / Farls - Part 2
- RetiredCormac
- Jan 3
- 2 min read
As per plan, after testing various recipes and approaches I made the potato bread - some 200 potato farls.
As a reminder I took advantage of the cheap potatoes that all the supermarkets sell over the Christmas period to grab the primary ingredient at an advantageous price (15p for 1.5Kg). The potatoes were floury rather than waxy - that was an important consideration.
It was a massive undertaking - I peeled and boiled just over 3Kgs of potatoes making a fine mash with a potato ricer. I combined that with just under 1Kg of plain flour together with a packet of butter (a lot less than the first few attempts) and salt to taste. We worked on producing them for a few hours - but I’ve plenty of time, and would rather have something that I’ve made than bought - with all the preservatives etc.
We formed a bit of a production line to get the job done, and after cooling all the farls were frozen, bar the ones that were eaten whilst cooling.
Note - it is better to let the farls cool and then re-heat they taste better. Don’t ask me why - but its something to do with allowing the potato dough to solidify.
The frozen farls will save me at a broad guess £100, to be used for our Saturday/Sunday brunches, and will last a good six months.
The farls were made as squares and rectangles to aid the storing process, as opposed to the more traditional triangles. They taste the same.
We had our first brunch this morning and I’m pleased to report that the farls were a resounding success - only problem is that we ate 6 rather than the usual 4, so we might not be able to eek the supply out to six months. That said - having done a little research it appears that the quality of the farls will dip as a result from being frozen after 4 months, and as it just happens we can repeat the process again at Easter, as the supermarkets run the same offer then.
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