Irish Freckle Bread Recipe
Irish freckle bread is a traditional Irish bread. It is served for Sunday morning breakfast. This bread is easy to make and has potatoes and raisins or currants in it. You can toast the Irish freckle bread easily and it can be frozen also.
Ingredients
All-purpose flour- 4 3/4 to 5 3/4 cups, un-sifted
Sugar-1/2 cup
Salt-1 teaspoon
Dry yeast-2 packages
Potato water-1 cup
Margarine-1/2 cup
Eggs-2, at room temperature
Mashed potatoes-1/4 cup warm
Seedless raisins-1 cup
Directions
MAKING
1)In a large bowl, mix 11/2 cups flour, sugar, salt and un-dissolved yeast.
2)In a saucepan, mix potato water and margarine and cook on low heat until liquid is warm. Margarine does not need to melt.
3)Add to dry ingredients slowly and beat for 2 minutes with electric mixer at medium speed. Scrap bowl occasionally.
4)Fold in eggs, potatoes and 1/2 cup flour and beat at high speed for 2 minutes. Scrap the bowl occasionally.
5)Add raisins and enough flour to make soft dough.
6)On a lightly floured board, knead dough for 5 to 10 minutes or until smooth and elastic.
7)Take a greased bowl and put the dough in it, turning to grease top.
8)Cover and let it rise in warm place for about 1 hour and 15 minutes or until doubled in bulk. Punch down.
9)On a lightly floured board, put the dough and divide into 4 equal pieces.
10)Shape each piece into loaf about 8 1/2 inches long.
11)Take 2 greased 8 1/2x41/2x2 1/2-inch loaf pans and put 2 loaves, side by side.
12)Cover it and let it rise in warm place for about 1 hour or until doubled in bulk.
13)Bake at 350 degrees for about 35 minutes or until done. Remove from pans and cool on wire racks.
SERVING
14)Serve it as a breakfast bread with butter or jam.
1)In a large bowl, mix 11/2 cups flour, sugar, salt and un-dissolved yeast.
2)In a saucepan, mix potato water and margarine and cook on low heat until liquid is warm. Margarine does not need to melt.
3)Add to dry ingredients slowly and beat for 2 minutes with electric mixer at medium speed. Scrap bowl occasionally.
4)Fold in eggs, potatoes and 1/2 cup flour and beat at high speed for 2 minutes. Scrap the bowl occasionally.
5)Add raisins and enough flour to make soft dough.
6)On a lightly floured board, knead dough for 5 to 10 minutes or until smooth and elastic.
7)Take a greased bowl and put the dough in it, turning to grease top.
8)Cover and let it rise in warm place for about 1 hour and 15 minutes or until doubled in bulk. Punch down.
9)On a lightly floured board, put the dough and divide into 4 equal pieces.
10)Shape each piece into loaf about 8 1/2 inches long.
11)Take 2 greased 8 1/2x41/2x2 1/2-inch loaf pans and put 2 loaves, side by side.
12)Cover it and let it rise in warm place for about 1 hour or until doubled in bulk.
13)Bake at 350 degrees for about 35 minutes or until done. Remove from pans and cool on wire racks.
SERVING
14)Serve it as a breakfast bread with butter or jam.
