Alan Thicke'S Irish Freckle Bread

• 2 1/2 cups whole wheat flour
• 2 1/2 cups white flour (may need more)
• 1/2 cup sugar
• 2 packages fast rise yeast
• 3/4 teaspoon salt
• 1 cup water
• 1/2 cup butter or 1/2 cup margarine
• 2 eggs, room temperature
• 1/3 cup cooked mashed potatoes
• 1 cup chopped dates

1. In a large bowl, combine together 1 cup of the whole-wheat flour, 1 cup of the white flour, the sugar, the undissolved yeast and the salt.
2. Heat butter and water together until very warm (125F to 130F); gradually stir the warm liquids into the dry ingredients.
3. Then stir in eggs, mashed potatoes, dates and the additional flours to make a soft dough; add a few more tbsp of the white flour if need be.
4. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
5. Cover and let rest on a floured surface for 10 minutes.
6. Divide dough into 4 equal pieces; shape into 4 slender loaves-- about 8-1/2 inches long.
7. Set 2 loaves side-by-side in each of 2 well-greased 8-1/2-by-4-1/2-inch loaf pans.
8. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
9. Preheat oven to 350F degrees.
10. Bake in preheated oven for 35 minutes or until done.
11. Remove from pans; cool on wire racks.

whole wheat flour, white flour, sugar, yeast, salt, water, butter, eggs, potatoes, dates

Taken from www.food.com/recipe/alan-thickes-irish-freckle-bread-20321 (may not work)