Best 4 Alan Thickes Irish Freckle Bread Recipes

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Indulge in the delectable Irish Freckle Bread, a classic treat originating from Canada and deeply cherished by Alan Thicke. This iconic bread boasts a moist and tender crumb adorned with golden brown freckles, a testament to the generous use of buttermilk and molasses. With its slightly sweet and tangy flavor profile, this bread offers a delightful balance that complements a wide range of accompaniments. Whether you enjoy it toasted with butter, slathered with jam, or simply savored on its own, the Irish Freckle Bread is sure to tantalize your taste buds. Embark on a culinary journey with our carefully curated collection of recipes, each offering a unique twist on this beloved bread. From the classic version to variations incorporating dried fruits, nuts, and spices, these recipes cater to diverse preferences and dietary needs.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH FRECKLE BREAD



Irish Freckle Bread image

This bread has been a favorite at family gatherings, either formal or casual, for years. It's tender and slightly sweet, with a light texture and attractive shape. Sometimes I change the "freckles", using dried cranberries, currants or chocolate chips instead of the raisins.-Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Time 55m

Yield 1 loaf, 12 servings.

Number Of Ingredients 9

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

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the butter, eggs, potatoes, salt, remaining sugar and 2 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-in. springform pan. Cover and let rise until doubled, about 30 minutes., Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Remove sides of pan. Place on a wire rack to cool.

Nutrition Facts : Calories 276 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 189mg sodium, Carbohydrate 45g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

IRISH FRECKLE BREAD



Irish Freckle Bread image

Irish freckle bread is a sort of glorified raisin bread made with potatoes. It is said that a famous poet gave it its amusing name. This recipe came from my Holiday Breads Cookbook. by Clara Gebhard Snyder. A service of standard brands incorporated, the makers of fleischmann's yeast. This is a little back ground of the...

Provided by Laura Daszynicz

Categories     Other Breakfast

Number Of Ingredients 9

2 pkg dry yeast or 2 cakes of compressed yeast
1 c very warm potato water
1/4 c mashed potatoes
8 Tbsp sugar
4-4 1/2 c sifted flour
1 tsp salt
2 eggs beaten
1/2 c melted shortening
1 c raisins

Steps:

  • 1. Prepare potatoes and potato water. Sprinkle yeast into very warm potato water. (crumble compressed yeast into very warm potato water). Stir until dissolved. Add mashed potatoes, 2 tablespoons sugar and 1 cup of the flour. Beat smooth. Cover and let rise until bubbly. (about 1/2 hour). Stir down. Add 6 tablespoons sugar, 1 teaspoon salt and 1 cup of the flour. Beatsmooth. Stir eggs, then cooled melted shortening. Add raisins. Stir in 1 1/2 cups more flour. Sprinkle about 1/2 cup flour on board. Turn dough out on flour. Kneed until smooth (5to 7 minutes), adding any remaining flour as needed. Shape into a ball. Place in lightly greased bowl cover and let rise (about ! hour). Punch down. Divide dough into 4 equal parts.Let rest 5 minutes. Shape each part into slender loaf about 1 1/2 inches in diameter. Put 2 loaves side by side into greased loaf pan. 4/3/4 x 3/4 inches. Let rise until doubled in size (about 1 hour). Bake in moderate oven(350 degrees). 1 hour.

IRISH FRECKLE BREAD



Irish Freckle Bread image

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

1 (1/4 ounce) 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

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

IRISH FRECKLE BREAD



Irish Freckle Bread image

Also called Tea Brack in some regions, Freckle Bread is a slightly sweet bread from Ireland that's commonly served for breakfast (with butter or jam) or for tea time.

Provided by Vickie Parks

Categories     Savory Breads

Time 1h

Number Of Ingredients 15

BREAD:
1 lg potato, peeled and quartered (reserve some of the potato water)
1 c dried currants (or dark raisisn)
2 pkg active dry yeast (1/4-ounce each)
2 lg eggs, beaten
1/2 c granulated sugar
1/2 c butter, melted
4 1/2 c all-purpose flour
1 tsp salt
1/2 tsp mace (or nutmeg)
no-stick cooking spray
GLAZE:
1/2 c corn syrup
1/4 c water
1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 375°F. Spray two 9x5-inch baking pans with no-stick cooking spray; set aside.
  • 2. Cook potato in 1 cup water in a small saucepan for 15 minutes, until tender. Mash potato and measure with cooking water to make 1 cup. Stir in currants and butter. Cool to lukewarm.
  • 3. Sprinkle yeast in 1/2 cup warm water in large bowl. Stir until yeast dissolves; stir in potato, eggs, sugar, and butter. Stir in 2 cups flour, salt, and mace until smooth. Beat in remaining 2 1/2 cups flour to make a stiff dough. Turn dough onto floured surface and knead. Let rise 1 hour.
  • 4. Punch dough down, then divide the dough in half. Shape both halves into balls and set aside to rise 45 minutes until double in bulk.
  • 5. After second rise, shape both halves into loaves about 9 inches in length. Place two loaves, side by side, in a prepared baking pan. Place the 2 remaining loaves, side by side, in other prepared baking pan.
  • 6. Place both baking pans in oven, and bake at 375°F for 30 minutes. Let cool in pan for a few minutes, then run a butter knife around the edge to loosen bread from pan edges. Turn loaves onto a platter to cool.
  • 7. Thoroughly mix the corn syrup, water and vanilla. Brush the top of the bread with the glaze while the bread is cooling.

Tips:

  • Before starting, ensure all ingredients are at room temperature, as this will help them combine more evenly.
  • Use a mixer fitted with the paddle attachment to cream the butter and sugar together until light and fluffy. This will help incorporate air into the mixture, resulting in a lighter, more tender loaf.
  • Gradually add the eggs one at a time, beating well after each addition. This will help prevent the mixture from curdling.
  • Sift the flour, baking powder, and salt together before adding them to the wet ingredients. This will help ensure that they are evenly distributed throughout the batter.
  • Mix the batter only until just combined. Overmixing can result in a tough, dense loaf.
  • Pour the batter into a greased and floured 9x5 inch loaf pan. Tap the pan on the counter a few times to release any air bubbles.
  • Bake the loaf in a preheated oven at 350°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Conclusion:

Alan Thicke's Irish Freckle Bread is a moist, tender, and flavorful quick bread that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this bread is sure to become a family favorite. Serve it for breakfast, lunch, or dinner, or enjoy it as a snack. No matter how you choose to enjoy it, you're sure to love this delicious and versatile bread.

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