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Irish Freckle Bread

 Irish Freckle Bread
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
12 ServingsPrep: 30 min. + rising Bake: 25 min.


  • 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


  • 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.

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Irish Freckle Bread (continued)

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.