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Ingredients:
1 cup boiled red potatoes with skin on, mashed well
2 cups warm potato water
2/3 cup honey
2 pkgs. yeast
1/2 cup butter
1/8 tsp. salt
3 cups whole wheat flour
3 cups unbleached all-purpose flour
3/4 cup golden raisins
1/2 cup dried currants
1 cup grated parsnips
1/2 cup dried pineapple, chopped fine
Proof yeast in cooled potato water . Mix dry ingredients, cut butter into flour with pastry blender. Mix in potatoes, fruit, and yeast starter, adding flour as necessary. Cover and let rise until doubled; about 70 minutes. Preheat to 425o. Punch down dough, divide into thirds, mold and place in greased pans. Cover and let rise for about 25 minutes. Bake at 425o for 15 minutes, reduce heat to 325o and bake 35 minutes longer.
An interpretation of an Irish bread traditionally baked to celebrate the fruit harvest, this "freckle bread" is sweet and richly flavored with dried fruit.