Irish Freckle Bread
Makes 2 loaves
5 to 5-1 / 2 cups all-purpose flour
1 / 2 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 cup potato water or water
1 / 2 cup butter or margarine
2 large eggs
1 / 3 cup potato, cooked and mashed
1 cup chopped dates
In large bowl, combine 1-1 / 2 cups flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, mashed potatoes and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in dates and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 4 equal portions. Roll each dough to 9 x 4-inch rectangle. Beginning at long end of each rectangle, roll up tightly as for jelly roll to form slender loaves. Place, seam sides down 2 loaves side by side in each of 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350oF for 30 to35 minutes or until done. Remove from pans; cool on wire racks.
Serving size : 1 / 24 of recipe (62 g)
Calories : 180 ; Total fat : 4.5 g; Saturated fat : 2.5 g;
Cholesterol : 30 mg; Sodium : 150 mg; Carbohydrates : 31 g; Dietary fiber : 1 g; Sugars ; 9 g; Protein : 4 g