Freckle Bread Recipes

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IRISH FRECKLE BREAD



Irish Freckle Bread image

This is an authentic recipe traced back to County Cork on the Emerald Isle. I got it from Taste of Home magazine. This freezes well. Prep time includes rising and kneading time. Both prep and cook times are approximate.

Provided by keen5

Categories     Yeast Breads

Time 2h30m

Yield 1 Loaf

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast
8 tablespoons sugar, divided
1 cup warm water (110 to 115 degrees)
1/2 cup butter or 1/2 cup margarine, melted
2 eggs
1/4 cup warm mashed potatoes (without added milk or butter)
1/2 teaspoon salt
3 1/4-4 cups all-purpose flour
1 cup raisins

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.

Nutrition Facts : Calories 3327.7, Fat 107.3, SaturatedFat 62.3, Cholesterol 668.1, Sodium 2147.4, Carbohydrate 538.4, Fiber 18.6, Sugar 189.3, Protein 63.7

IRISH FRECKLE BREAD



Irish Freckle Bread image

This bread has been a favorite at family gatherings, either formal or casual, for years. It's tender and slightly sweet, with a light texture and attractive shape. Sometimes I change the "freckles", using dried cranberries, currants or chocolate chips instead of the raisins.-Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Time 55m

Yield 1 loaf, 12 servings.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
8 tablespoons sugar, divided
1 cup warm water (110° to 115°)
1/2 cup butter, melted
2 eggs
1/4 cup warm mashed potatoes (without added milk and butter)
1/2 teaspoon salt
3-1/4 to 4 cups all-purpose flour
1 cup raisins

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the butter, eggs, potatoes, salt, remaining sugar and 2 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-in. springform pan. Cover and let rise until doubled, about 30 minutes., Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Remove sides of pan. Place on a wire rack to cool.

Nutrition Facts : Calories 276 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 189mg sodium, Carbohydrate 45g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

FRECKLE BREAD (RED HOTS)



Freckle Bread (Red Hots) image

This is a great bread recipe that I got from King Arthur Flour email. A sweet twist on cinnamon bread using Red Hots candies :) From their site: Delightfully spicy bread using Cinnamon Red Hot candies in place of the traditional cinnamon swirl. The pink and red pools of melted cinnamon candy remind us of freckles after a day in the sun. This bread makes excellent toast, amazing French toast and can also be made into cheerful and unique cinnamon buns. Cooking time includes rising time.

Provided by xpnsve

Categories     Yeast Breads

Time 2h25m

Yield 1 loaf

Number Of Ingredients 10

1/4 cup water, lukewarm
1/2 cup milk, lukewarm
1/4 cup butter, softened
2 1/4 teaspoons instant yeast
1 1/4 teaspoons salt
1/4 cup sugar
1 teaspoon vanilla
1 large egg, lightly beaten
3 cups flour
1/2 cup red-hot candies

Steps:

  • Combine all dough ingredients except cinnamon candies and mix and knead together -by hand, mixer or bread machine- until you have a soft, piable dough.
  • Allow the dough to rise, covered, for 45 minutes to one hour or until full and round. To test, poke dough with index finger approximately 1/2 inch deep. If the impression remains, the dough has sufficiently risen.
  • Gently deflate the dough, and pat into a 8" x 10" rectangle. Knead in the cinnamon candies in 3 stages, using about 1/3 of the candies each time.
  • Shape the dough into a loaf and place in a greased or parchment lined 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 40-50 minutes. Dough should just crest the top of the pan.
  • If making buns, divide the dough evenly into 9 pieces and shape into smooth, round balls. Place buns in greased 9x9" square pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 30-40 minutes. Buns will be full, puffy and barely touching one another.
  • Bake bread (or buns) in preheated 350 degree oven for 30-40 minutes (20-25 minutes for buns). If bread browns too quickly on top, tent loosely with aluminium foil. Place pan over parchment or foil lined cookie sheet to catch any drips of hot candy. Bread is done when internal temperature reads 190 degrees on an instant thermometer.
  • Remove bread from pan and allow to cool on wire rack. Place rack over a piece of parchment to catch any drips of hot candy. Candy will set as bread cools.

Nutrition Facts : Calories 2155.6, Fat 59.6, SaturatedFat 34.1, Cholesterol 350.6, Sodium 3377.1, Carbohydrate 346.2, Fiber 12, Sugar 51.9, Protein 53

IRISH FRECKLE BREAD



Irish Freckle Bread image

Also called Tea Brack in some regions, Freckle Bread is a slightly sweet bread from Ireland that's commonly served for breakfast (with butter or jam) or for tea time.

Provided by Vickie Parks

Categories     Savory Breads

Time 1h

Number Of Ingredients 15

BREAD:
1 lg potato, peeled and quartered (reserve some of the potato water)
1 c dried currants (or dark raisisn)
2 pkg active dry yeast (1/4-ounce each)
2 lg eggs, beaten
1/2 c granulated sugar
1/2 c butter, melted
4 1/2 c all-purpose flour
1 tsp salt
1/2 tsp mace (or nutmeg)
no-stick cooking spray
GLAZE:
1/2 c corn syrup
1/4 c water
1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 375°F. Spray two 9x5-inch baking pans with no-stick cooking spray; set aside.
  • 2. Cook potato in 1 cup water in a small saucepan for 15 minutes, until tender. Mash potato and measure with cooking water to make 1 cup. Stir in currants and butter. Cool to lukewarm.
  • 3. Sprinkle yeast in 1/2 cup warm water in large bowl. Stir until yeast dissolves; stir in potato, eggs, sugar, and butter. Stir in 2 cups flour, salt, and mace until smooth. Beat in remaining 2 1/2 cups flour to make a stiff dough. Turn dough onto floured surface and knead. Let rise 1 hour.
  • 4. Punch dough down, then divide the dough in half. Shape both halves into balls and set aside to rise 45 minutes until double in bulk.
  • 5. After second rise, shape both halves into loaves about 9 inches in length. Place two loaves, side by side, in a prepared baking pan. Place the 2 remaining loaves, side by side, in other prepared baking pan.
  • 6. Place both baking pans in oven, and bake at 375°F for 30 minutes. Let cool in pan for a few minutes, then run a butter knife around the edge to loosen bread from pan edges. Turn loaves onto a platter to cool.
  • 7. Thoroughly mix the corn syrup, water and vanilla. Brush the top of the bread with the glaze while the bread is cooling.

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