On mom’s side of the family we are immigrants. The Dog is in the first generation born in this country, and that side of the family is Irish. If you don’t have Irish relatives or are not the child of Irish immigrants you might not get this, but we eat potatoes. Yeah, the Dog knows it is a standard stereotype of the Irish as potato eaters, but is also an accurate one. When he was a pup we would have potatoes three meals a day, no joke. Sometimes we would have two different styles of potatoes at the same meal.
All of which leads us to this weeks break. It is called Irish Freckle Bread and it is made with, you guessed it, potatoes. The freckles come from the currents or raisins (Mrs. Dog likes raisins better but the Dog was taught this recipe using currents so it will be baker’s choice for you) in the dough.
Baking pans: 2 medium loaf pans, greased or non-stick.
Ingredients:
1 potato peeled and quartered (any kind will do)
1 ½ cups water. Use the water from boiling the potato
5 cups bread or all purpose flour
2 packages dry yeast (4 ½ teaspoons)
1/3 cup sugar
1 teaspoon salt
2 eggs room temperature.
½ cup (1 stick) butter, melted and cooled
1 cup dark raisins or currents (really use the raisins)
Method:
In a small pot boil the potato in water for about 30 minutes. Reserve 1 ½ cups of the water. Allow the potato to cool and mash well.
Measure 1 ½ cups flour into a the bowl of a stand mixer or a large mixing bowl if you are doing this by hand. Add the potato, yeast, sugar and salt. Mix well. Make sure you water is still hot, 120-130 degrees, then add it to the mixture and beat the mixture into a smooth batter.
Cover tightly with plastic wrap and set aside to rise and become puffy (about 45 minutes to an hour).
Stir down the batter and add the eggs, butter and raisins (or currents if you must). Stir to mix thoroughly. Add dough half a cup at a time, to make a soft, elastic ball of dough. You might not add all the flour in this recipe. It is a feel thing, so pay attention. The dough should be fairly slack but not sticky. You will know it when you see it. When you get close, just add sprinkles of flour to get rid of any stickiness.
Kneading:
If you are using a stand mixer, switch over to the dough hook and knead for ten minutes on a medium speed setting. If you are doing this by hand, turn the dough out on to a well floured work surface and use the strong push-turn-fold method to knead for ten minutes or until the dough becomes smooth.
Shaping:
Divide the dough into four equal pieces and let is rest under a tea towel for five minutes.
Roll one piece of the dough under your palms until you have a cylinder the length of the bread pans, it will be about two inches in diameter. Repeat with the other three pieces. Place two pieces side by side in the pan. When the bread rises, it will give it a split loaf appearance.
Cover in wax paper and allow to rise for 45 minutes in a warm place. (If your kitchen is cold or even cool, turn the over on to Warm for 10 minutes. Turn off and allow the bread to rise in the oven). When the dough has risen to the edge of the pans it is ready to bake.
Pre-heat your oven for twenty minutes to 375. Be sure to take the pans out of the oven if you have been proofing the dough in the oven.
Put the pans in the oven and bake for 35 minutes until the crust is golden brown. Check the bread by turning one loaf out and thumping the bottom. If it has a hard hollow sound, it is done. If not return to the pan and oven for up to another 10 minutes.
Remove the bread from the oven, and turn out of the pans onto wire racks to cool.
This bread toasts beautifully, it is a Sunday morning breakfast staple at our house. It also freezes quite well. This recipe is easy and fun, so give it a try.
The flour is yours.
