Irish Freckle Bread With Potatoes And Raisins
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.
Servings: 12 slices
- 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
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.
- 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.
Calories: 188kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 188mg | Potassium: 163mg | Fiber: 2g | Sugar: 5g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 2mg