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Irish Freckle Bread

Source of Recipe

Mary Elizabeth Relyea in Taste of Home Magazine, February/March 2004


Recipe Introduction

Ms. Relyea says, "I can trace my roots and this family recipe for Irish Freckle Bread to County Cork on the Emerald Isle. My great-great-grandmother Bridget Considine came to the U.S. with her family in the 1800s. The recipe is a mixture of one that originated with Bridget and a similar one from my Irish godmother, Catherine McEvoy, whose ancestors also came from County Cork. Irish Freckle Bread has been a favorite at gatherings, either formal or casual. It’s tender and slightly sweet, with a light texture and attractive shape. When I first started baking it, I used to do so around St. Patrick’s Day. But over the years, I discovered that it is a welcome addition to any meal. To add an authentic touch, I usually serve it on an heirloom plate from Ireland. I like to prepare Irish Freckle Bread ahead of time, as it freezes well. And sometimes I change the “freckles”, using dried cranberries, currants or chocolate chips instead of the raisins." This was a very easy and good, sweet bread. I served it with a dinner, but I think it would make a better breakfast bread. I think a 10X icing on top would be a nice addition. If you don't plan to ice them, definitely use an egg wash before baking. I needed to cook it for longer than it calls for.

List of Ingredients

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



Recipe

In a large 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. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes [NOTE: I used the dough hook on my Kitchen Aid instead of doing by hand.]. 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: 8 very large rolls