Glazed Barm Brack Recipe
Would you like to try a fabulous Barm Brack recipe? Don't miss this Barm Brack recipe!
Ingredients
1/2 oz.fresh (compressed) yeast
1/2 pint warm milk
1 lb. strong plain (all-purpose) flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
4 oz. castor (superfine) sugar
2 oz. Butter
2 eggs, lightly beaten
6 oz. sultanas (seedless white raisins)
6 oz. currants
4 oz. (2/3 cups) mixed (candied) peel, chopped
Glaze:
2 tablespoons (3T) castor (superfine) sugar
3 tablespoons boiling water
Directions
Cream the yeast with 3 tablespoons {1/4 cup) of the milk.
Sift the flour, salt and spices into a warmed bowl.
Stir in the sugar and rub in the butter.
Make a well in the centre and pour in the yeast liquid, remaining milk and the eggs.
With one hand or a spatula, draw all the ingredients together and beat until the dough is smooth and comes cleanly away from the sides of the bowl.
Turn onto a lightly floured board and knead in the dried fruit and peel.
Continue kneading for 5 minutes or until the fruit is evenly incorporated and the dough is elastic in texture.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in bulk.
Turn onto a floured surface and knead lightly for 3 minutes.
Divide the dough in half and shape each piece into a loaf.
Place in greased 1 lb.
loaf tins.
Place the tins inside an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until risen almost to the top of the tins.
Remove from the bag.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 50-60 minutes.
Make the glaze by dissolving the sugar in the water over moderate heat.
Brush the tops of the loaves with the glaze 2-3 minutes before the end of the cooking time.
Turn out and cool on a wire rack.
Sift the flour, salt and spices into a warmed bowl.
Stir in the sugar and rub in the butter.
Make a well in the centre and pour in the yeast liquid, remaining milk and the eggs.
With one hand or a spatula, draw all the ingredients together and beat until the dough is smooth and comes cleanly away from the sides of the bowl.
Turn onto a lightly floured board and knead in the dried fruit and peel.
Continue kneading for 5 minutes or until the fruit is evenly incorporated and the dough is elastic in texture.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in bulk.
Turn onto a floured surface and knead lightly for 3 minutes.
Divide the dough in half and shape each piece into a loaf.
Place in greased 1 lb.
loaf tins.
Place the tins inside an oiled polythene (plastic) bag and leave in a warm place for 30 minutes until risen almost to the top of the tins.
Remove from the bag.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 50-60 minutes.
Make the glaze by dissolving the sugar in the water over moderate heat.
Brush the tops of the loaves with the glaze 2-3 minutes before the end of the cooking time.
Turn out and cool on a wire rack.
