Irish Freckle Bread

Makes 2 loaves



5 to 5-1 / 2 cups all-purpose flour

1 / 2 cup sugar

2 envelopes FLEISCHMANN'S RapidRise Yeast

1 teaspoon salt

1 cup potato water or water

1 / 2 cup butter or margarine

2 large eggs

1 / 3 cup potato, cooked and mashed

1 cup chopped dates

Directions

In large bowl, combine 1-1 / 2 cups flour, sugar, undissolved yeast and
salt. Heat water and butter until very warm (120o to 130oF). Gradually add
to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add eggs, mashed potatoes and 1 / 2 cup flour; beat 2
minutes at high speed. Stir in dates and enough remaining flour to make soft
dough. Knead on floured surface until smooth and elastic, about 8 to 10
minutes. Cover; let rest 10 minutes.

Divide dough into 4 equal portions. Roll each dough to 9 x 4-inch rectangle.
Beginning at long end of each rectangle, roll up tightly as for jelly roll
to form slender loaves. Place, seam sides down 2 loaves side by side in each
of 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm,
draft-free place until doubled in size,

about 1 hour.

Bake at 350oF for 30 to35 minutes or until done. Remove from pans; cool on
wire racks.