Irish Freckle Bread

1 cup dried currants

2 pkgs active dry yeast

2 eggs, beaten

1/2 cup sugar

1/2 cup melted butter

4 1/2 cups sifted flour

1 tsp salt

1/2 tsp ground mace

Sparkle Glaze

Method

1 cup water in a small saucepan for 15 minutes or till tender.

Leave potato in water and mash; then measure and add water if needed to make 1 cup; return to saucepan; stir in currants.

Cool mixture to lukewarm.

Sprinkle or crumble yeast into 1/2 cup very warm water in a large bowl; stir till yeast dissolves, then stir in potato mixture, beaten eggs, sugar and melted butter.

2 cups of the flour, salt and mace till smooth; beat in remaining

2 1/2 of flour to make a stiff dough.

Turn out onto a lightly floured surface; knead till smooth.

Place in a greased large bowl, turning once to coat all surfaces; cover with clean towel.

Let rise in a warm place for 1 hour or till double.

Punch down; knead several times; divide in half.

8-inch round; place in a greaed round layer cake pan; cover; let rise again for 45 minutes or till double.

Bake for 30 minutes or till golden and loaves give a hollow sound when tapped.

Remove to wire racks and while still warm, brush top of each with Sparkle Glaze, letting it drip down sides. Serve slightly warm or cold.