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IRISH FRECKLE BREAD




Source of Recipe


Marla


List of Ingredients




3 Cups all-purpose flour (3 to 3 1/2 cups)
1/4 cup sugar
1 pkg. Fleischmann's rapid rise yeast
1/2 tsp. salt
2/3 water (reserved from boiling potatoes)
1/4 cup safflower oil
1 egg
1/3 cup mashed potatoes
3/4 cup chopped dates or pitted dates, snipped



Recipe



In a large bowl, combine 1 cup flour, sugar, undissolved
yeast and salt.
Heat water and oil until very warm 125º to 130ºF. I use
my candy thermometer for testing the temperatures.
Gradually stir warm liquids into dry ingredients. Stir
in egg, mashed potatoes and enough remaining flour to make
soft dough.
Knead on lightly floured surface until smooth and elastic,
about 6 to 8 minutes.
Cover, let rest on floured surface 10 minutes.
On lightly floured surface, knead dates into dough. Roll
dough to 8 by 12 inch rectangle.
Roll up tightly from short side as for jelly roll, pinch
seam and ends to seal. Place, seam side down, in oiled
9x5-in. loaf pan. Cover let rise in warm, draft-free place
until doubled in size, about 45 to 60 minutes.
Bake at 350ºF for 35 minutes or until done.
Remove from pan-cool on wire rack.