FRECKLE BREAD (RED HOTS)
This is a great bread recipe that I got from King Arthur Flour email. A sweet twist on cinnamon bread using Red Hots candies :) From their site: Delightfully spicy bread using Cinnamon Red Hot candies in place of the traditional cinnamon swirl. The pink and red pools of melted cinnamon candy remind us of freckles after a day in the sun. This bread makes excellent toast, amazing French toast and can also be made into cheerful and unique cinnamon buns. Cooking time includes rising time.
Provided by xpnsve
Categories Yeast Breads
Time 2h25m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine all dough ingredients except cinnamon candies and mix and knead together -by hand, mixer or bread machine- until you have a soft, piable dough.
- Allow the dough to rise, covered, for 45 minutes to one hour or until full and round. To test, poke dough with index finger approximately 1/2 inch deep. If the impression remains, the dough has sufficiently risen.
- Gently deflate the dough, and pat into a 8" x 10" rectangle. Knead in the cinnamon candies in 3 stages, using about 1/3 of the candies each time.
- Shape the dough into a loaf and place in a greased or parchment lined 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 40-50 minutes. Dough should just crest the top of the pan.
- If making buns, divide the dough evenly into 9 pieces and shape into smooth, round balls. Place buns in greased 9x9" square pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 30-40 minutes. Buns will be full, puffy and barely touching one another.
- Bake bread (or buns) in preheated 350 degree oven for 30-40 minutes (20-25 minutes for buns). If bread browns too quickly on top, tent loosely with aluminium foil. Place pan over parchment or foil lined cookie sheet to catch any drips of hot candy. Bread is done when internal temperature reads 190 degrees on an instant thermometer.
- Remove bread from pan and allow to cool on wire rack. Place rack over a piece of parchment to catch any drips of hot candy. Candy will set as bread cools.
Nutrition Facts : Calories 2155.6, Fat 59.6, SaturatedFat 34.1, Cholesterol 350.6, Sodium 3377.1, Carbohydrate 346.2, Fiber 12, Sugar 51.9, Protein 53
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
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
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