Recipe - Irish Freckle Bread

Jim Vorheis
4 Three fourths cup To 5 Three fourths cups unsifted flour
One half cup Sugar
1 teaspoon Salt
2 pack Dry yeast
1 cup Potato water
One half cup Margarine
2 Eggs, room temperature
One fourth cup Mashed potatoes, room
temperature
1 cup Seedless raisins

In a large bowl thoroughly mix 1 One half cups flour, sugar, salt and
undissolved yeast. Combine potato water and margarine in saucepan. Heat
over low heat until liquid is warm the margarine does not need to melt.
Gradually add to dry ingredients and beat for 2 minutes at medium speed
with electric mixer, scraping bowl occasionally. Add eggs, potatoes and 1/2
cup flour, or enough flour to make a thick batter. Stir in raisins and
enough additional flour to make a soft dough. Turn out onto floured board.
Knead until smooth and elastic, about 10 minutes. Place in greased bowl,
turning dough to grease. Cover and let rise until doubled in bulk. Punch
dough down. Turn out onto lightly floured board. Divide dough into 4 equal
pieces. Shape each piece into a slender loaf, about 8 One half inches long. Put
2 loaves, side by side, in each of 2 greased 8 One half x 4 One half x 2 One half inch
loaf pans. Cover. Let rise in warm place, free from draft until doubled in
bulk. Bake in preheated 375 F oven for 35 minutes, or until done. Remove
from pans and cool on wire racks.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini