Recipe: Irish Freckle Bread (using mashed potatoes and dates)

IRISH FRECKLE BREAD



5 to 5 1/2 cups all-purpose flour, divided use
1/2 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 teaspoon salt
1 cup potato water or water
1/2 cup butter or margarine
2 large eggs
1/3 cup potato, cooked and mashed
1 cup chopped dates

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt; set aside.

Heat potato water (or water) and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs, mashed potatoes and 1/2 cup flour; beat 2 minutes at high speed.

Stir in dates and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 4 equal portions. Roll each dough to 9 x 4-inch rectangle. Beginning at long end of each rectangle, roll up tightly as for jelly roll to form slender loaves. Place, seam sides down 2 loaves side by side in each of 2 greased 8 1/2 x 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350 degrees F for 30 to 35 minutes or until done. Remove from pans; cool on wire racks.

Makes 2 loaves
Source: Fleishmann's Yeast