Barmbrack (irish)

Barmbrack (irish)


  • 4 tb sugar
  • 3 tb warm water
  • 1 pk active dry yeast
  • 1 egg, beaten
  • 2 c all-purpose flour
  • 2 tb butter or margarine
  • 1/2 ts salt
  • 1/4 to 1/2 cup milk
  • 1 c golden raisins
  • 1 c currants
  • 1/2 c chopped candied orange or lemon peel
  • vegetable oil
  • 1 tb cold water


Combine 1 tablespoon of the sugar, warm water and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Blend egg into yeast mixture. Fit processor with steel blade. Measure flour, butter, 2 tablespoons of the remaining sugar and salt into work bowl. Process until mixed, about 15 seconds. Turn on processor and slowly add yeast mixture through feed tube to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough milk into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Knead raisins, currants and candied fruit peel into dough. Shape into smooth ball and place on greased cookie sheet. Flatten ball into a circle about 6 inches in diameter. Brush with oil and let stand in warm place until doubled, about 1 hour. Heat oven to 350 F. Bake until bread sounds hollow when tapped, 40 to 50 minutes. Mix cold water with remaining 1 tablespoon of the sugar. Remove bread immediately from cookie sheet and place on wire rack. Brush with sugar-water mixture. Cool.

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