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4 3/4 to 5 3/4 c unsifted flour
1/2 c sugar
1 tsp salt
2 pkg active dry yeast
1 c water
1/2 c margarine
2 eggs at room temperature
1/4 c mashed potatoes at room temperature
1 c seedless raisins


Mix 1 1/2 cups flour, sugar, salt and undissolved yeast thoroughly in large bowl. Combine water and margarin in saucepan; place over low heat until water is warm. Margarine does not need to melt. Add to dry ingredients gradually; beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally. Add eggs, potatoes, and 1/2 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in raisis and enough remaining flour to make soft dough. Turn out onto lightly floured board; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease top.
Cover; let rise in warm place free from draft for about 1 hour and 15 minutes or until doubled in bulk. Punch down; turn onto lightly floured board. Divide into 4 equal pieces; shape each piece into slender loaf about 8 1/2 inches long. Place 2 loaves, side by side, in each of 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Cover; let rise in warm place free of draft for about 1 hour or until doubled in bulk.
Bake; in preheated 350 degree oven for 35 minutes or until bread tests done. Remove from pans. Cool on wire racks. Enjoy!