Barmbrack (Irish) Recipe

Makes 1 loaf

Step 1

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.

Step 2

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.

Step 3

Turn on processor and slowly add yeast mixture through feed tube to flour mixture. Process until blended, about 10 seconds.

Step 4

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.

Step 5

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.

Step 6

Turn dough onto lighyly 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.

Step 7

Heat oven to 350 F. Bake until bread sounds hollow when tapped, 40 - 50 minutes.

Step 8

Mix cold water with remaining 1 tablespoon of the sugar.

Step 9

Remove bread immediately from cookie sheet and place on wire rack. Brush with sugar-water mixture. Cool.

Wood Processor Bread Book From the collection of Jim Vorheis

Things You'll Need

  • 4tb Sugar
  • 3tb Warm water
  • 1pk Active dry yeast
  • 1 Egg, beaten
  • 2c All-purpose flour
  • 2tb Butter or margarine
  • 1/2ts Salt
  • 1/4 To 1/2 cup milk
  • 1c Golden raisins
  • 1c Currants
  • 1/2c Chopped candied orange or
  • -lemon peel
  • Vegetable oil
  • 1tb Cold water

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