Irish Freckle Bread made with enriched dough yields a marvelous loaf of bread that is freckled with raisins. This Freckled Irish Bread is a good alternate to Irish Soda Bread to bake for St. Patrick's Day.
This is a beautiful loaf of bread which appears 'freckled' due to the addition of currants or raisins. The bread has potatoes which is sort of a staple in Irish diet. I saw many version of Irish soda bread, which had raisins in them.
I read that it was not traditional to add the raisins in them and hence wanted to skip it. Finally, when I found this bread with the freckles of raisin, I fell in love with it.
My mind was set on baking an Irish bread for the alphabet I. When I started researching for breads that start with the alphabet I, lot of Irish soda bread came up. That was the first bread of choice for me to bake . When I was researching more on the bread, I realized that the Irish soda bread was very plain and did not have much of a flavor.
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My family is not a big fan of such breads and hence I was putting off baking it for a long time. That is when, I came across Irish freckle bread on Mayuri's space.
The bread dough is enriched with egg and potatoes. Also the shape of the loaf is pretty different. The Irish freckle bread has a very beautiful texture and holds very well to toasting. All it needed was a big chink of butter to finish it all up.
My bake for the alphabet I is the Irish freckle bread from Ireland. I will be baking this bread routinely at my house as we all loved it and my boys especially fell in love with the raisins in the bread. I will also be adding a little bit of nuts in the bread next time when I bake it to give a different flavor.
Preparation time - 20 minutes plus about 2 hours of inactive time
Baking time - 30 to 35 minutes
Difficulty level - easy
Recipe adapted from - Mayuri's Jikoni
Ingredients to make Irish Freckle Bread - Makes 1 standard size loaf
- Instant yeast - 2 tsp
- Potato - 1 small (peeled and cubed)
- Water - ½ cup - ¾ cup
- All purpose flour - 2 ½ cups to 3 cups
- Sugar - 5 tbsp
- Butter - 4 tablespoon (melted and cooled)
- Salt - ¾ tsp
- Egg - 1
- Raisin - ½ cup
Step by step process
Making the dough
- In a small sauce pan, add the cubed potato and water and bring it to a boil. SImmer until the potatoes are fork tender. Remove the potatoes and mash it up well. Also keep the potato water aside and let it cool down until it is lukewarm.
- I made the dough in my stand mixer. In the bowl of the mixer or in a large bowl, add 1 ½ cups of flour, yeast, sugar, salt, mashed potato and ½ cup of the potato water. Mix it up well using the beater attachment.
- Cover the mixture with a damp towel and let it rise until it is bubbly and foamy (about 1 to 1 ½ hours).
- Once the mixture has risen, add the melted and cooled butter, egg and raisin. Mix it well and add the remaining flour, ½ cup at a time. Knead until a soft dough forms (about 10 minutes).
Shaping and baking the bread
- Grease a standard 8 x 4 loaf pan with butter.
- Divide the kneaded dough into 2 equal parts.
- Roll it into a 10 x 6 rectangle. and then roll it into a cylinder. Repeat the same with the half as well.
- Place the cylinders next to each other in the greased pan.
- Let the dough rise until it reaches the top of the pan (about 1 hour).
- In the meantime, preheat the oven to 350 F. Place the pan in the oven and bake for about 30 to 35 minutes or until the bread is golden brown and sound hollow when tapped.
- Let the bread cool in the pan for few minutes and then carefully remove it on a cooling rack to cool completely.
- Once the bread has cooled down completely, slice it into thin slices and serve.
Expert tips
- Potatoes and egg makes the dough enriched and hence the flavor and softness of the bread is amazing.
- Check for freshness of yeast before continuing the recipe.
- Let the dough proof enough for the flavor. Do not hurry the process.
- Wait until the bread cools down before slicing. The center of the bread will still be very moist if we slice it too soon.
Frequently asked questions
Raisin is what gives the freckles appearance to the bread. I would not call it a freckled bread if baking without it. We can call it as a enriched sandwich bread.
The bread keeps well outside for 3 to 4 days and beyond it I would freeze it.
Irish raisin bread is a great choice for breakfast. This bread toasts wonderfully and also tastes great as is.
My other bakes in the A – Z Baking around the World Marathon
A for Almond cookies from China
B for Bretzel Rolls from Germany
C for Chocolate Cupcakes with Chocolate Buttercream Frosting from USA
D for Danish Cookies from Denmark
E for Empanada from Argentina
F for Franzbrötchen from Germany
G for Grissini from Italy
H for Hot Cross Buns from England
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Irish Freckle Bread With Potatoes And Raisins
Equipment
- bowl
- food processor
- Oven
Ingredients
- 2 teaspoon Instant yeast
- 1 small Potato peeled and cubed
- ½ - ¾ cup Water
- 2 ½ cups All purpose flour to 3 cups
- 5 tablespoon Sugar
- 4 tablespoon Butter melted and cooled
- ¾ teaspoon Salt
- 1 Egg
- ½ cup Raisin
Instructions
Making the dough -
- In a small sauce pan, add the cubed potato and water and bring it to a boil. SImmer until the potatoes are fork tender. Remove the potatoes and mash it up well. Also keep the potato water aside and let it cool down until it is lukewarm.
- I made the dough in my stand mixer. In the bowl of the mixer or in a large bowl, add 1 ½ cups of flour, yeast, sugar, salt, mashed potato and ½ cup of the potato water. Mix it up well using the beater attachment.
- Cover the mixture with a damp towel and let it rise until it is bubbly and foamy (about 1 to 1 ½ hours).
- Once the mixture has risen, add the melted and cooled butter, egg and the raisin. Mix it well and add the remaining flour, ½ cup at a time. Knead until a soft dough forms (about 10 minutes).
Shaping and baking the bread -
- Grease a standard 8 x 4 loaf pan with butter.
- Divide the kneaded dough into 2 equal parts.
- Roll it into a 10 x 6 rectangle. and then roll it into a cylinder. Repeat the same with the half as well.
- Place the cylinders next to each other in the greased pan.
- Let the dough rise until it reaches the top of the pan (about 1 hour).
- In the meantime, preheat the oven to 350 F. Place the pan in the oven and bake for about 30 to 35 minutes or until the bread is golden brown and sound hollow when tapped.
- Let the bread cool in the pan for few minutes and then carefully remove it on a cooling rack to cool completely.
- Once the bread has cooled down completely, slice it into thin slices and serve.
Notes
- Potatoes and egg makes the dough enriched and hence the flavor and softness of the bread is amazing.
- Check for freshness of yeast before continuing the recipe.
- Let the dough proof enough for the flavor. Do not hurry the process.
- Wait until the bread cools down before slicing. The center of the bread will still be very moist if we slice it too soon.
Vandana says
Though I love cooking, baking is not my forte. I make only a few fail-proof baked dishes which I learned from my mother. I followed this recipe of yours and it turned out perfect. Everyone in the family loved it. Thanks for this amazing recipe.
Amrita Roy says
I am not very comfortable in baking bread, but your step by step instructions helped me to bake a beautiful irish frekle bread. Good I tried my hands on bread baking
Hayley Dhanecha says
Absolutely amazing and detailed recipe of Irish freckle bread! I am not a great baker, but your very detailed and easy step by step tutorial was good enough for me to bake this bread. Bread turned out so well and definitely going to bake again so soon.
Anshika Juneja says
This Irish bread looks super soft. Loved how you have made this bread from the scratch. Those slices just look so perfect. I just loved how you have given step by step instructions and pictures of the recipe. I am definitely going to bake it.
Seema Sriram says
WOw, I love the way how even the rolled pattern shows on the finished bread. Being not a frequent bread maker, my rolls did not look so perfect, but the taste was so good. I would even try this enriched sandwich bread idea you have given.
Mayuri Patel says
Sandhya I had bookmarked your recipe for ages and finally got down to baking it for St. Patrick's Day. The Irish Freckle Bread was a hit with my guests when I served it for brunch.
Uma says
We loved your Irish Freckle bread and it was so beautifully baked! The perfect treat for weekends! Thanks for the recipe.
Seema Sriram says
Wow, you inspire me to bake bread. I love the way the double log has created the pattern and yes to the potato-based dough. simply exciting recipe, Sandhya.
Poonam bachhav says
Your Irish Freckle bread is so beautifully baked ! Looks just perfect. I love tje way you have enriched it with eggs amd potatoes. The double log has given such a beautiful shape to the loaf ! Worth giving a try.
Mayuri Patel says
Wow Sandhya, the bread looks really awesome.You've shaped it better than I have. Its been ages since I've baked Irish Freckle Bread. Your post is reminding me to bake this soft and delicious bread again.
Archana says
Wow! that is gorgeous bread! I love the way you shape it was actually wondering how it is shaped. Must try the bread ideal for the summer when I do not want to spend ages in the kitchen.
Lata Lala says
I am quite lazy in baking breads, but after seeing you made this with so much of ease with detailed instructions, I am all charged up to make it soon.
The bread looks fabulous.
Pavani says
That is a gorgeous loaf of bread. Love those dry fruit peeking through.
Sapna says
I have always bought it here from stores. Never knew it would be easy to bake at home. Going to bake it next week.
Kylee from Kylee Cooks says
Wow, I'm a huge fan of bread at any time - but this, this is GORGEOUS. Super tall, with a beautiful crumb, and the addition of fruit - zomg, yum!!
swathi says
This Irish Feckle bread looks delicious. with raisins bread never goes wrong. you are doing wonderful job with blogging marathon.
Marisa Franca @ All Our Way says
The bread looks delicious. To me, bread is comfort food. I love the aroma and the texture. I don't even need anything with it. I think the freckles look so cute throughout the bread. I bet it would be delicious for breakfast. I'm saving this recipe.
Natalie says
What an interesting bread recipe Sandhya. I love the addition of raisins. Texture is very lovely. Just delicious!
Amy says
This looks like wonderful bread with such great texture and flavor! I want a toasted piece right now!
ManilaSpoon says
That is such a delicious looking bread! I haven't had my breakfast as of this writing so I am imagining a slice or two of that bread smothered in butter and jam! YUM!
Donna says
How fun! I grew up in Ireland, but I haven't heard of freckle bread before - I will have to try it out, it looks soft and delicious, and I just love the addition of the raisins!
Molly Kumar says
Oh the Irish Freckle Bread looks so fluffy and well baked. I'd definitely try the recipe for a teatime or breakfast recipe. Love the addition of raisins here.
Gloria @ Homemade & Yummy says
Ok...where do I start here. I LOVE bread and potatoes. I find making homemade bread is so rewarding. Nothing beats the aroma of fresh baked bread. I would sub cranberries....and this would be the perfect bread for breakfast.
Erin @ The Spiffy Cookie says
Love that you branched out and made something different and it came out beautifully. And I love the name freckle bread!
Sarah says
I have never heard of Irish Freckle bread before, and it looks tasty! The dough is so interesting with the potatoes, too.
Eileen says
I love potato breads and I really love golden raisins. Your bread look so soft and tasty. Nice recipe!
Adriana Lopez Martn says
I wish I had the talent to bake this bread looks amazing great to be eaten in so many ways =)
Marlynn | UrbanBlissLife says
I just love the name Irish Freckle Bread. So fun! Looks like a great recipe. Not much of a raisin fan, but this would make a great housewarming gift for a friend of mine.
Stephanie@ApplesforCJ says
I've never actually made bread but my Mom used to bake it growing up. I never heard of using potato though. Sounds like a good idea. Looks like the perfect texture and I'm sure is so Yummy!
Veena Azmanov says
I like adding potato in bread dough - I find that it makes the bread softer. This looks like such an awesome loft. So light in texture. Love it Sandhya so perfect.
peter @Feed Your Soul Too says
I love your approach to going through the alphabet to make bread. that is so much and gives you the chance to be so creative. The bread looks really good too.
Srividhya Gopalakrishnan says
Love that perfect shape that you got there. Awesome bake.
Priya Suresh says
Awesome bread Sandhya, those slices looks just prefect to toast and enjpy with some butter and jam.
Sharmila - THe Happie Friends Potpourri Corner says
Love this .. i am bookmarking this.. Loved this awesome bake!!
Vaishali Sabnani says
Sandhya the texture of the bread is absolutely fantastic . I love the double loaf look which on cutting looks awesome . Very interesting find for the alphabet .
harini says
Fantastic bread Sandhya. I am sure we can use flaxmeal instead of the egg, right, Sandhya?
traditionallymodernfood says
never prepared bread with potatoes this one looks super soft. two logs makes a beautiful bread .i m looking forward for your around the world post
Sowmya says
This looks amazing Sandhya! Lovely find for I....my daughter will love this with all the raisins. Must bake soon
Srivalli Jetti says
Fantastic find Sandhya, the bread looks amazing!..will surely want to bake it myself soon! Do you think I can replace the egg with something else?..commercial egg replacer or flax seed meal?