Best Freckle Bread Red Hots Recipes

IRISH FRECKLE BREAD

Steps:

• In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water.
• Add the butter, eggs, potatoes, salt, remaining sugar and two 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-inch springform pan.
• Cover and let rise until doubled, about 30 minutes.
• Place on a baking sheet.
• Bake at 350 degrees for 25-30 minutes or until golden brown.
• Remove sides of pan.
• Place on a wire rack to cool.

FRECKLE BREAD (RED HOTS)

Steps:

• Combine all dough ingredients except cinnamon candies and mix and knead together -by hand, mixer or bread machine- until you have a soft, piable dough.
• Allow the dough to rise, covered, for 45 minutes to one hour or until full and round. To test, poke dough with index finger approximately 1/2 inch deep. If the impression remains, the dough has sufficiently risen.
• Gently deflate the dough, and pat into a 8" x 10" rectangle. Knead in the cinnamon candies in 3 stages, using about 1/3 of the candies each time.
• Shape the dough into a loaf and place in a greased or parchment lined 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 40-50 minutes. Dough should just crest the top of the pan.
• If making buns, divide the dough evenly into 9 pieces and shape into smooth, round balls. Place buns in greased 9x9" square pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 30-40 minutes. Buns will be full, puffy and barely touching one another.
• Bake bread (or buns) in preheated 350 degree oven for 30-40 minutes (20-25 minutes for buns). If bread browns too quickly on top, tent loosely with aluminium foil. Place pan over parchment or foil lined cookie sheet to catch any drips of hot candy. Bread is done when internal temperature reads 190 degrees on an instant thermometer.
• Remove bread from pan and allow to cool on wire rack. Place rack over a piece of parchment to catch any drips of hot candy. Candy will set as bread cools.

CINNAMON JELLO (RED HOTS SALAD)

Steps:

• Place water and red hots into a medium size pan. Whisk water and red hots constantly over medium heat till red hots are completely dissolved (remember to keep whisking because red hots like to stick at the bottom of pan). Bring to a boil and add jello; stir to dissolve 2 minutes. Take off heat and add applesauce. Pour mixture into a 8x8 inch glass baking dish or medium size glass bowl. Chill 4-5 hours or till set. When jello has set, beat heavy cream with mixer till almost stiff. Add sugar and vanilla and beat till stiff. Top jello with whipped cream and serve.

ALAN THICKE'S IRISH FRECKLE BREAD

Steps:

• In a large bowl, combine together 1 cup of the whole-wheat flour, 1 cup of the white flour, the sugar, the undissolved yeast and the salt.
• Heat butter and water together until very warm (125F to 130F); gradually stir the warm liquids into the dry ingredients.
• Then stir in eggs, mashed potatoes, dates and the additional flours to make a soft dough; add a few more tbsp of the white flour if need be.
• Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Cover and let rest on a floured surface for 10 minutes.
• Divide dough into 4 equal pieces; shape into 4 slender loaves-- about 8-1/2 inches long.
• Set 2 loaves side-by-side in each of 2 well-greased 8-1/2-by-4-1/2-inch loaf pans.
• Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
• Preheat oven to 350F degrees.
• Bake in preheated oven for 35 minutes or until done.
• Remove from pans; cool on wire racks.

CINNAMON PICKLES

Steps:

• Prepare the cucumbers: peel, removed ends, core, and cut into rings or sticks.
• Combine water and lime.
• Soak prepared cucumbers in lime-water for 24 hours.
• Drain and wash 3 times in cold water.
• Cover with cold water and let sit for 3 hours.
• Combine alum, vinegar, 2 cups water, food coloring, sugar, cinnamon and red hots to make a syrup.
• Add drained cucumbers and simmer, covered, for 2 hours.
• Let stand overnight.
• Drain off syrup, reheat and pour over pickles daily for 3 days.
• Pack in hot jars and seal.