This bread has been a favorite at family gatherings, either formal or casual, for years. It's tender and slightly sweet, with a light texture and attractive shape. Sometimes I change the "freckles", using dried cranberries, currants or chocolate chips instead of the raisins.—Mary E. Relyea, Canastota, New York
Irish Freckle Bread
Irish Freckle Bread
Prep Time
30 min
Cook Time
25 min
Yield
1 loaf, 12 servings
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 8 tablespoons sugar, divided
- 1 cup warm water (110° to 115°)
- 1/2 cup butter, melted
- 2 eggs
- 1/4 cup warm mashed potatoes (without added milk and butter)
- 1/2 teaspoon salt
- 3-1/4 to 4 cups all-purpose flour
- 1 cup raisins
Directions
- In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the butter, eggs, potatoes, salt, remaining sugar and 2 cups flour; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into eight portions. Shape each into a ball. Place dough balls in a greased 10-in. springform pan. Cover and let rise until doubled, about 30 minutes.
- Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Remove sides of pan. Place on a wire rack to cool.
Nutrition Facts
1 slice: 276 calories, 9g fat (5g saturated fat), 56mg cholesterol, 189mg sodium, 45g carbohydrate (17g sugars, 2g fiber), 5g protein.
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