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Print this Recipe    Irish Freckle

Irish Freckle Bread
Makes 2 loaves or 20 servings

1 lg. (1/2 #) potato
1 1/2 c. water
5 c. unsifted all-purpose flour
2 packages active dry yeast
1/3 c. sugar
1 t. salt
2 lg. eggs, room temperature
1/2 c. butter, melted and cooled
1 c. dark seedless raisins or currants

Peel and quarter potato. Cook in water. Reserve water (1 c.) and
mash potato. Cool liquid to 120-130 degrees.

In lg. bowl, combine 1 1/2 c. flour, mashed potato, yeast, sugar,
and salt. Beat in cooled cooking liquid until smoth.

Cover bowl loosely with clean cloth and let rise in warm place
until puffy - about 1-1/2 hours.

Stir down batter, then add the eggs, melted butter, and raisins.
Gradually beat in more flour, 1/2 c. at a time, until a oft dough
forms. Knead dough until smooth, about 10 minutes.

Grease two 8 1/2 X 4 1/4" loaf pans. Divide dough in half and form
into balls; let rest 5 minutes. Pat balls into ovals and place in
greased loaf pans. Cover pans loosely with clean cloth and let
rise 45 minutes or until dough reaches tops of pans. Heat oven to
375 degrees F.

Bake 35 minutes or until loaves sound hollow when tapped on top.
Remove loaves from pans and cool on a wire rack.

Note: I like to use 4 junior (1/2 size) loaf pans. Bake about 25
minutes.

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