CLASSIC IRISH SODA BREAD
This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 loaf (8 pieces).
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins., Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 463mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.
IRISH FRECKLE BREAD
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
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
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
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.
FAVORITE IRISH BREAD
Serve this classic from the Emerald Isle with butter, jam and a hot cup of tea. Baking this beauty in a 9-in. pan means there is enough to go around. —Sadie Rotondo, Rockland, Massachusetts
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In a small bowl, whisk egg, milk and butter. Stir into dry ingredients just until moistened. Fold in raisins and, if desired, caraway seeds. , Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Remove from pan onto a wire rack. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 193mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
ALAN THICKE'S IRISH FRECKLE BREAD
Make and share this Alan Thicke's Irish Freckle Bread recipe from Food.com.
Provided by Lennie
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
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.
Nutrition Facts : Calories 2051.8, Fat 56.2, SaturatedFat 31.6, Cholesterol 334.2, Sodium 1392.8, Carbohydrate 354.1, Fiber 31.6, Sugar 108.3, Protein 49
IRISH FRECKLE BREAD
Irish freckle bread is a sort of glorified raisin bread made with potatoes. It is said that a famous poet gave it its amusing name. This recipe came from my Holiday Breads Cookbook. by Clara Gebhard Snyder. A service of standard brands incorporated, the makers of fleischmann's yeast. This is a little back ground of the...
Provided by Laura Daszynicz
Categories Other Breakfast
Number Of Ingredients 9
Steps:
- 1. Prepare potatoes and potato water. Sprinkle yeast into very warm potato water. (crumble compressed yeast into very warm potato water). Stir until dissolved. Add mashed potatoes, 2 tablespoons sugar and 1 cup of the flour. Beat smooth. Cover and let rise until bubbly. (about 1/2 hour). Stir down. Add 6 tablespoons sugar, 1 teaspoon salt and 1 cup of the flour. Beatsmooth. Stir eggs, then cooled melted shortening. Add raisins. Stir in 1 1/2 cups more flour. Sprinkle about 1/2 cup flour on board. Turn dough out on flour. Kneed until smooth (5to 7 minutes), adding any remaining flour as needed. Shape into a ball. Place in lightly greased bowl cover and let rise (about ! hour). Punch down. Divide dough into 4 equal parts.Let rest 5 minutes. Shape each part into slender loaf about 1 1/2 inches in diameter. Put 2 loaves side by side into greased loaf pan. 4/3/4 x 3/4 inches. Let rise until doubled in size (about 1 hour). Bake in moderate oven(350 degrees). 1 hour.
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