Irish Barmbrack Recipe
Ingredients
| 1 cake compressed yeast or 1 tablespoon active dry yeast and 1 teaspoon sugar | ||
| Milk or water | 2 1/4 Cup (16 tbs), mixed | |
| All purpose flour | 6 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Raisins | 1 1/3 Cup (16 tbs) | |
| Currants | 1/3 Cup (16 tbs) | |
| Allspice | 1/2 Teaspoon | |
| 1/3 cup chopped candied peel | ||
Directions
Prepare the dough as for Plain White Bread (Standard Method).
Place the punched down risen dough in a large bowl and work in the butter or margarine, the 1/4 cup sugar, dried fruit, spice and peel by squeezing and kneading until they are evenly mixed through the dough.
Divide the dough into 2 pieces and shape to fit two well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Cover and let rise.
Brush the tops with milk.
Bake in the center of a moderately hot oven (400°F) for 35-40 minutes.
Turn out onto a cake rack and cool.
Place the punched down risen dough in a large bowl and work in the butter or margarine, the 1/4 cup sugar, dried fruit, spice and peel by squeezing and kneading until they are evenly mixed through the dough.
Divide the dough into 2 pieces and shape to fit two well greased small 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
Cover and let rise.
Brush the tops with milk.
Bake in the center of a moderately hot oven (400°F) for 35-40 minutes.
Turn out onto a cake rack and cool.
Chef
