Alan Thickes Irish Freckle Bread Recipes

ALAN THICKE'S IRISH FRECKLE BREAD

Steps:

• In a large bowl, combine together 1 cup of the whole-wheat flour, 1 cup of the white flour, the sugar, the undissolved yeast and the salt.
• Heat butter and water together until very warm (125F to 130F); gradually stir the warm liquids into the dry ingredients.
• Then stir in eggs, mashed potatoes, dates and the additional flours to make a soft dough; add a few more tbsp of the white flour if need be.
• Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Cover and let rest on a floured surface for 10 minutes.
• Divide dough into 4 equal pieces; shape into 4 slender loaves-- about 8-1/2 inches long.
• Set 2 loaves side-by-side in each of 2 well-greased 8-1/2-by-4-1/2-inch loaf pans.
• Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
• Preheat oven to 350F degrees.
• Bake in preheated oven for 35 minutes or until done.
• Remove from pans; cool on wire racks.

IRISH FRECKLE BREAD

Steps:

• In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water.
• Add the butter, eggs, potatoes, salt, remaining sugar and two cups flour; beat until smooth.
• Stir in raisins and enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down.
• Turn onto a lightly floured surface; divide into eight portions.
• Shape each into a ball.
• Place dough balls in a greased 10-inch springform pan.
• Cover and let rise until doubled, about 30 minutes.
• Place on a baking sheet.
• Bake at 350 degrees for 25-30 minutes or until golden brown.
• Remove sides of pan.
• Place on a wire rack to cool.