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Irish Freckle Bread Recipe

Irish Freckle Bread Recipe

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
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. YIELD:12 servings


  • 1 package (1/4 ounce) active dry yeast
  • 8 tablespoons sugar, divided
  • 1 cup warm water (110° to 115°)
  • 1/2 cup butter or margarine, 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


  • 1. In a mixing 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 slice: 276 calories, 9g fat (5g saturated fat), 56mg cholesterol, 189mg sodium, 45g carbohydrate (17g sugars, 2g fiber), 5g protein.

Reviews for Irish Freckle Bread

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Reviewed May. 11, 2010

"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 Mar. 19, 2009

"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."

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