Just in time for St. Patrick’s day, check out this recipe for Irish Freckle Bread! It can even be frosted –

Irish Freckle Bread (Raisin)

2 pkg. dry yeast
1 c. warm potato water
¼ c. mashed potatoes

Dissolve yeast in water and 2 tablespoons sugar and add 1 cup of flour; beat. Let stand until bubbly, about ½ hour.

1 tsp. salt
2 eggs
4 ¼ c. more of flour (about)
½ c. margarine
1 c. dark raisins
6 T. sugar

Add sugar, salt and 1 cup of the flour. Add melted margarine and eggs and beat. Add raisins and enough flour to make a soft dough. Turn out on a floured board and knead. Let rise to double in bulk. Divide into 4 equal parts and let rest 5 minutes. Form each part into a slender loaf. Place side by side in 2 loaf pans (9 ⅝ x 5 ½ inch). Let rise 40 minutes. Bake at 350° for 45 minutes.

May be frosted. I made this for many years for my family of 5 boys and a girl. It is a very good raisin bread! – Madonna Kakacek


This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.