IRISH FRECKLE BREAD

Irish Freckle Bread image

This is an authentic recipe traced back to County Cork on the Emerald Isle. I got it from Taste of Home magazine. This freezes well. Prep time includes rising and kneading time. Both prep and cook times are approximate.

Provided by keen5

Time 2h30m

Yield 1 Loaf

Number Of Ingredients 9

Ingredients

1 (1/4 ounce) package active dry yeast
8 tablespoons sugar, divided
1 cup warm water (110 to 115 degrees)
1/2 cup butter or 1/2 cup margarine, melted
2 eggs
1/4 cup warm mashed potatoes (without added milk or butter)
1/2 teaspoon salt
3 1/4-4 cups all-purpose flour
1 cup raisins

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.

Nutrition Facts : Calories 3327.7, Fat 107.3, SaturatedFat 62.3, Cholesterol 668.1, Sodium 2147.4, Carbohydrate 538.4, Fiber 18.6, Sugar 189.3, Protein 63.7