Irish Freckle Bread is a comforting, slightly sweet loaf that bridges the gap between traditional soda bread and enriched dinner rolls. The addition of mashed potatoes and potato water keeps the crumb incredibly moist and tender, while the raisins add pockets of chewy sweetness throughout. This bread has a soft, pillowy texture and a gentle golden crust. It is perfect for breakfast with butter, as a sandwich roll, or served alongside hearty stews and soups. The subtle sweetness pairs beautifully with savory dishes, making it a versatile addition to any meal. Easy to mix and bake, this recipe brings a warm, homemade feel to your kitchen table.
Irish Freckle Bread
Description
Irish Freckle Bread is a comforting, slightly sweet loaf that bridges the gap between traditional soda bread and enriched dinner rolls. The addition of mashed potatoes and potato water keeps the crumb incredibly moist and tender, while the raisins add pockets of chewy sweetness throughout. This bread has a soft, pillowy texture and a gentle golden crust. It is perfect for breakfast with butter, as a sandwich roll, or served alongside hearty stews and soups. The subtle sweetness pairs beautifully with savory dishes, making it a versatile addition to any meal. Easy to mix and bake, this recipe brings a warm, homemade feel to your kitchen table.Ingredients
Directions
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In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt, and undissolved yeast.
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Combine potato water and margarine in a saucepan.
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Heat over low heat until the liquid is warm; the margarine does not need to melt completely.
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Gradually add the warm liquid mixture to the dry ingredients.
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Beat for 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally.
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Add the eggs, mashed potatoes, and 1/2 cup flour, or enough flour to make a thick batter.
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Stir in the raisins and enough additional flour to make a soft dough.
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Turn the dough out onto a floured board.
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Knead until smooth and elastic, about 10 minutes.
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Place the dough in a greased bowl, turning it once to grease the top.
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Cover and let rise until doubled in bulk.
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Punch the dough down.
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Turn out onto a lightly floured board.
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Divide the dough into 4 equal pieces.
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Shape each piece into a slender loaf, about 8 1/2 inches long.
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Put 2 loaves, side by side, in each of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
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Cover and let rise in a warm place, free from drafts, until doubled in bulk.
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Bake in a preheated 375 F (191&# 194;°C) oven for 35 minutes, or until done.
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Remove from pans and cool on wire racks.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1556.9kcal
- % Daily Value *
- Total Fat 25.2g39%
- Saturated Fat 7.4g37%
- Cholesterol 0.0mg0%
- Sodium 5457.8mg228%
- Total Carbohydrate 291.8g98%
- Dietary Fiber 12.3g50%
- Sugars 31.7g
- Protein 35.1g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: This recipe contains eggs and margarine, so it is not vegan despite the tag in the original source. To make it vegan, substitute the eggs with flax eggs and use vegan margarine or oil.
Potato Water: Save the starchy water from boiling potatoes for this recipe. If you don't have it, you can use warm water mixed with a teaspoon of potato flour or starch.
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
