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.

• Ready In: 2 hrs 30 mins
• Yields: 1 Loaf

Ingredients

• 1 (1/4ounce) package active dry yeast
• 8  tablespoons sugar, divided
• 1  cup warm water (110 to 115 degrees)
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 2  eggs
• 1⁄4 cup  warm mashed potatoes (without added milk or butter)
• 1⁄2 teaspoon salt
• 3 1⁄4-4  cups all-purpose flour
• 1  cup raisins

Directions

1. In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water.
2. Add the butter, eggs, potatoes, salt, remaining sugar and two cups flour; beat until smooth.
3. Stir in raisins and enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top.
6. Cover and let rise in a warm place until doubled, about 1 hour.
7. Punch dough down.
8. Turn onto a lightly floured surface; divide into eight portions.
9. Shape each into a ball.
10. Place dough balls in a greased 10-inch springform pan.
11. Cover and let rise until doubled, about 30 minutes.
12. Place on a baking sheet.
13. Bake at 350 degrees for 25-30 minutes or until golden brown.
14. Remove sides of pan.
15. Place on a wire rack to cool.