Irish potato bread

MAKES 16 SLICES

2 (3/4 pound each) russet potatoes

1 large egg plus 1 large egg white

1/3 cup canola oil, plus additional for greasing baking sheet

3/4 cup fat-free milk

2 tablespoons minced chives (or green part of scallion)

1/2 teaspoon caraway seeds

3 1/4 cups all-purpose flour, plus additional for dusting and kneading

1 1/2 tablespoons baking powder

1 teaspoon salt

Bring 1 inch of water to boil over high heat in a vegetable steamer or large saucepan fitted with portable vegetable steamer. Peel 1 potato and cut into eighths; steam potato pieces until tender when pierced with a fork (about 15 minutes). Rice or mash pieces in a large bowl; set aside to cool for 15 minutes.

Position rack in center of oven; preheat oven to 375 degrees. Lightly oil a large baking sheet with canola oil dabbed on paper towel.

Peel the other potato; grate it through large holes of a box grater. Squeeze out any excess moisture; add to riced or mashed potatoes.

Stir in egg, egg white, oil, milk, chives and caraway seeds until fairly smooth. Add flour, baking powder and salt; stir with wooden spoon until mixture forms a soft, but sticky, dough.

Lightly flour a clean work surface as well as your cleaned and dried hands. Turn dough out onto floured surface and knead for 1 minute, adding flour in 1-tablespoon increments to keep dough from turning too sticky. Too much flour and the dough turns tough; it should remain a little tacky but workable.

Shape into 8-inch circle, flatten slightly keeping the loaf mounded at its center, and place on prepared baking sheet. Use a sharp knife to slash an X in top of the dough, cutting into dough about one-half inch.

Bake until golden brown, firm to the touch, and somewhat hollow sounding when tapped (about 55 minutes). Cool 1 hour on wire rack before slicing and serving.

U.S. Potato Board

Nutrition facts per serving: 182 calories, 5 g fat, 0 g saturated fat, 13 mg cholesterol, 29 g carbohydrates, 4 g protein, 463 mg sodium, 1 g fiber