The best delicious Irish Freckle Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Irish Freckle Bread recipe today!
Hello my friends, this Irish Freckle Bread recipe will not disappoint, I promise! Made with simple ingredients, our Irish Freckle Bread is amazingly delicious, and addictive, everyone will be asking for more Irish Freckle Bread.
What Makes This Irish Freckle Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Irish Freckle Bread.
Ready to make this Irish Freckle Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Jim Vorheis
4 3/4 c To 5 3/4 cups unsifted flour
1/2 c Sugar
1 ts Salt
2 pk Dry yeast
1 c Potato water
1/2 c Margarine
2 Eggs, room temperature
1/4 c Mashed potatoes, room
-temperature
1 c Seedless raisins
In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and
undissolved yeast. Combine potato water and margarine in saucepan. Heat
over low heat until liquid is warm – the margarine does not need to melt.
Gradually add to dry ingredients and beat for 2 minutes at medium speed
with electric mixer, scraping bowl occasionally. Add eggs, potatoes and 1/2
cup flour, or enough flour to make a thick batter. Stir in raisins and
enough additional flour to make a soft dough. Turn out onto floured board.
Knead until smooth and elastic, about 10 minutes. Place in greased bowl,
turning dough to grease. Cover and let rise until doubled in bulk. Punch
dough down. Turn out onto lightly floured board. Divide dough into 4 equal
pieces. Shape each piece into a slender loaf, about 8 1/2 inches long. 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. Cover. Let rise in warm place, free from draft until doubled in
bulk. Bake in preheated 375 F oven for 35 minutes, or until done. Remove
from pans and cool on wire racks.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From
Yields
6 Servings
Leave a Reply