Irish Freckle Bread

1/2 cup luke warm milk
1 egg
1/2 cup mashed potatoes, finely mashed or whipped
2 1/4 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon mace
1 1/2 teaspoons yeast (bread machine or rapid rise)
1/2 cup dried currants
3 tablespoons margarine or butter

BREAD MACHINE METHOD: Follow bread machine manufacturer’s directions for adding of ingredients – or, place ingredients in machine in the order listed. Make a dimple in center of flour and sugar mixture (not down to the milk) and place yeast in dimple. Set bread machine on white or regular mix and light crust, or settings of your choice. For food safety purposes – DO NOT use delayed start setting. Start bread cycle immediately.

HAND METHOD: Sprinkle yeast on top of milk. Add egg, potatoes, sugar, salt, mace, currants, butter, and about 1 1/2 cups flour. Beat well by hand. Gradually stir in enough more flour to make a soft dough, but one which may be kneaded by hand. Place dough on flour surface and knead until smooth and elastic. Place in clean, lightly oiled bowl, cover, and allow to rise until double in bulk.

Punch down, or knead out air. Shape into rolls or place in greased 9 inch round cake pan. Cover and allow to rise until double in bulk. Bake at 350 degrees for 20-30 minutes or until golden brown and it sounds hollow when thumped. Remove from oven and brush surface with butter.

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