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

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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Sesame Cheddar Bread or Dinner Rolls (King Arthur Flour)
- Buttery Dinner Rolls (using buttermilk and butter)
- Lemon Spice Puffs (with poppy seeds, Fleischmann's Yeast recipe)
- Oatmeal Bread (makes 2 loaves)
- Honey Bunnies (bunny-shaped yeast rolls with honey glaze)
- Oatmeal Yeast Rolls (using cooked oatmeal)
- Poinsettia-Shaped Fruit Bread (yeast bread using raisins and dried cranberries)
- English Muffin Cheese Bread
- Crusty Cuban Loaves
- After School Fruit and Nut Snack Bread (yeast bread)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute