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Irish Freckle Bread Recipe

Irish Freckle Bread Recipe photo by Taste of Home

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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

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Irish Freckle Bread Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 12 Servings

30 25 55

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. Yield: 1 loaf, 12 servings.

Nutritional Facts 1 serving (1 slice) equals 276 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 189 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Irish Freckle Bread in Taste of Home February/March 2004, p59

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Irish Freckle Bread

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Reviewed on May. 11, 2010 by Spiffy64

i like this bread-i have made it into smaller balls and baked it in two pans. i have never had a problem with it turning out doughy

Reviewed on Mar. 19, 2009 by abbeymay

Great tasting bread! Yummy! However, it seemed to be too much dough for one pan. Total baking time was over 45 minutes. The edges kept getting browner but the center remained doughy. Next time I will try 2 pans.