Irish Freckle Bread

Uploaded 18 Mar 2010 — 2 favorites
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© Leanne Silva
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Photo Info
UploadedMarch 18, 2010
TakenMarch 18, 2010
MakePentax Corporation
ModelPENTAX K10D
Exposure1/180 sec at f/9.5
FlashRed Eye, Compulsory Flash
Focal Length100 mm
ISO200
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March 17, 2010

Recipe:
2 scant tablespoons active dry yeast
1 cup sugar, divided
2 cups warm water
1 cup Earth Balance buttery spread, melted
1/4 cup ground flax seed blended with 3/4 cup water
1/2 cup warm mashed or pureed potatoes (with no added ingredients)
1 teaspoon salt
~ 8 cups flour (choose your own combination of white flour and whole wheat flour)
2 cups raisins or currants

In a large mixing bowl, dissolve the yeast and 2 tablespoons of the sugar in the warm water. Add the butter, flax seeds, potatoes, salt, remaining sugar, and 4 cups of the flour. Beat until smooth, then stir in the raisins and enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic (~ 6-8 minutes).
Place into a greased bowl, turning once to grease the top, and cover. Let rise in a warm place until doubled, about one hour.

Punch the dough down and turn onto a lightly floured surface. Divide the dough in half, then divide each half into eight portions. Shape each portion into a ball. Place the balls into two greased and floured 10" springform pans, putting eight balls into each pan. Cover and let rise until doubled, about 30 minutes.

Bake at 350F for ~ 30 minutes or until golden brown. Remove sides of pans and let cool on wire racks.

3 responses

  • Debrah Leonard

    Debrah Leonard (Deleted) gave props (18 Mar 2010):

    cute! yum

  • Judy Wanamaker

    Judy Wanamaker (Deleted) gave props (18 Mar 2010):

    A lovely setup. MMMMM! I can almost smell the rolls.

  • eithne mythen

    eithne mythen gave props (19 Mar 2010):

    Beautifully presented..

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