Irish Freckle Bread Recipe

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Irish Freckle Bread

Vickie Parks

By
@Northwestgal

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.


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Serves:

20-24 (2 loaves)

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

BREAD:

1 large
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 large
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Sweet Breads, Savory Breads
Main Ingredient: Flour
Regional Style: Irish