Traditional Irish Barmbrack with Yeast
#barmbrack #traditionalirishbarmbrack #irishrecipes #halloweenrecipes
Delve into the rich history of Barmbrack, a cherished Irish tradition. Barmbrack, or báirín breac in Irish, is a delicious yeast-based bread that has been a staple in Irish households for generations. What sets it apart is the delightful surprise it holds within its golden crust – fortune-telling charms! These hidden tokens, often symbolizing various aspects of life like wealth, love, or good luck, make enjoying Barmbrack a whimsical experience steeped in folklore.
As you slice into this aromatic bread, you'll uncover the hidden charms, each carrying its unique significance. It's a bit like a culinary fortune cookie, Irish style!
Barmbrack is traditionally enjoyed with a cup of tea, making it a delightful centerpiece for tea time gatherings and celebrations. Its sweet, fruity flavor is a testament to the warm hospitality of Ireland, where sharing stories and predictions from the charms adds an extra layer of fun to the occasion.
So, if you're looking to embrace a piece of Irish heritage or simply want to enjoy a delicious and unique bread, give Barmbrack a try! And remember, if you have any questions or need assistance with your Barmbrack adventure, don't hesitate to comment below – I'll be delighted to help you. ☘️????
How to Make a Traditional Irish Barmbrack with Yeast
Irish Barmbrack with Yeast
Timings.
Prep Time: 15 mins.
Soak Time: 4 hrs
Cook Time: 50 mins.
Total Time: 5 hours 5 mins.
Servings.
Serves 8-10 people.
Ingredients.
• 2 ½ cups (375g/13oz) Dried Mixed Fruit.
• ½ cup (125ml/4 fl oz) Cold Black Tea.
• 2 ¾ cups (450g/15 oz) Strong White Flour (if using Plain/All purpose but see note below).
• 3 tbsp (50g/1 ½ oz) Unsalted Butter, diced.
• 1 tsp Mixed Spice/Pumpkin Spice
• 1 tsp Cinnamon.
• ½ tsp Salt.
• 1 (7g) Sachet of Fast Action Dried Yeast.
• ¼ cup (50g/1 ½ oz) Caster Sugar.
• 2 Medium Eggs.
• ½ cup (150ml - 170ml/5 floz - 5.7 floz) Warm Milk.
Glaze
• 2 tbsp Warm Honey.
Oven Temperatures.
• Preheat the oven:
Fan Oven: 180°C/360°F.
Oven: 200°C/400°F.
Gas Mark 6.
Method.
1. Place the dried fruit in a bowl and add the cold black tea, soak the fruit in the tea for at least 4 hours or overnight.
2. Place the flour in a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. If you don’t have strong white flour or bread flour you can use plain or all-purpose flour but you won’t need to use as much liquid as this flour has less absorption in them.
3. Stir in the cinnamon, mixed spice, salt, instant yeast and sugar. When adding the yeast don’t place it on the salt or the salt will deactivate it and it won’t work.
4. Make a well in the centre of the dry ingredients, beat the two eggs and add half (keep the remainder as egg wash for the top of the barmbrack) and gradually add 150 -170 ml warm milk, adding a little at a time, until a slightly sticky dough is made.
5. Turn out onto a floured surface, add more flour if it sticks, and knead for 8–10 minutes, until the dough is elastic and smooth.
6. Roll out the dough and add the drained fruit and a little of the black tea if the dough is too dry. Knead well until combined, sprinkling in some more flour if the dough is too wet to knead. It should be smooth but still a little sticky.
7. Place in a clean, lightly oiled bowl, cover with oiled cling film or clean tea cloth and leave in a warm place until doubled in size (about 1½ hours).
8. Preheat the oven to the above temperatures. Knead the dough lightly and shape it into a ball. Place in an 8-inch round oiled tin and press it down gently so it’s touching the sides of the tin.
9. Brush the top with egg wash and bake in the oven for 45–50 minutes, until golden, covering with foil if it browns too quickly. The bread should sound hollow when tapped on the base.
10. When baked and still hot brush with some warm honey, and allow to sit in the tin for 15 minutes before removing to cool further on a wire rack.
11. Mmm, Scrummy!
Storage.
Store wrapped in a dry, air-tight container in a cool cupboard, for up to a week.
Note on Use of Flour
When using all-purpose or plain flour for bread made with yeast, it's important to note that these flours typically absorb less water than strong white flour. Consequently, you may not need to incorporate the entire amount of liquid specified in the recipe to achieve the desired dough consistency and avoid excessive stickiness. Adjust the liquid gradually until you reach the right dough texture, as using less liquid can help prevent dense and overly moist bread.
Irish Fruit Loaf |'Barmbrack'| KerryAnn Dunlop - AD
KerryAnn couldn’t resist knocking up a delicious Barmbrack when she visited Northern Ireland recently. Plump raisins and sultanas, rich tea and a drop of Irish whiskey make this delicious fruit loaf the perfect snack. Whether you serve it plain or with butter and a brew it’s well worth the bake! This is a paid ad.
To find about more about Northern Ireland's Year of Food and Drink visit:
Many thanks to Derry City & Strabane District Council for the night Halloween footage and CineCopters for their aerial cinematography
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Irish Barmbrack
#Barmbrack #Baking #Scrummy
How to make Irish Barmbrack.
Prep Time 15 mins.
Cook Time 1 hour.
Total Time 1 hour 15 mins.
Serves 8 people.
INGREDIENTS
2 ½ cups (13oz/375g) mixed fruit. (not 1 ⅔ cup as per video)
10 fl oz (300ml) cold black tea.
⅔ cup (4 ½ oz/130g) caster sugar.
1 ¾ cups (8oz/225g) self-raising flour.
½ teaspoon of mixed spice.
1 egg, beaten.
Ring, coin or other charms.
Honey (for decoration).
METHOD
1. Place the mixed fruit and cold back tea in a bowl to soak for 8 hours.
2. Preheat the oven to 170°C/325°F/Gas Mark 3.
3. Pour the soaked fruit into a large bowl.
4. Add the sugar, self-raising flour, mixed spice and beaten egg.
5. Mix well until all the ingredients are combined.
6. Wrap the ring, coin and any other charms in parchment paper and stir into the mixture.
7. Pour into a lined 2Ib loaf tin or 20cm/8” round cake tin.
8. Bake for approximately 1 hour until well risen and golden brown.
9. Check with a skewer and if the skewer comes out clean then it’s baked.
10. Allow the cake to cool for 1 hour.
11. Brush some melted honey on the top of the loaf.
12. Serve warm or cold with plenty of real butter.
13. Mmm Scrummy!
Barmbrack An easy vegan recipe for Irish Teacake
Barmbrack is a delicious Irish Tea Loaf made by soaking the fruit in cold tea overnight.
It's actually a super easy recipe with just 6 ingredients. The end result is a moist vegan Irish teacake that is perfect for a sunny Sunday afternoon.
INGREDIENTS
375g / 2 1/2 Cups Dried Fruit
300ml Cold Tea
200g Dark Sugar
250g Self Raising Flour
1 Flax Egg (1tbsp Flaxmeal + 3 Tbsp Water)
1 1/2 Tsp Mixed Spice
INSTRUCTIONS
1. Soak the fruit in the cold tea overnight to allow the fruit to soak up the tea.
2. When ready to make the Barn Brack, preheat the oven to Gas Mark 4
3. Line your tin with parchment paper.
4. Add the Mixed Spice, Sugar and Flax Egg to the Fruit & Tea mix and stir until everything is combined.
5. Add the flour and mix some more.
6. Pour the mixture into your tin and if need be use the back of a spoon to smooth out the top.
7. Place into the oven for 1 hour to 1 1/2 hours or until the cake skewer comes out clean with no wet batter on.
8. Serve with vegan butter and a lovely cup of tea.
Bara Brith by Nigella Lawson
Prep: 15 mins (plus leave overnight). Cook: 50 mins. Serves: 10 generous slices.
We’re very excited about Nigella Lawson’s latest exclusive-to-Ocado recipe. A Welsh classic that’s surprisingly easy to make. Here’s why Nigella chose to share it…
“I have a particular fondness for this dried-fruit tea bread. My late sister Thomasina lived and worked in Wales, and my first taste of bara brith came courtesy of her neighbour, Dai, more than 30 years ago. It’s extraordinarily simple to make: you steep dried fruits, mixed spice and treacly sugar in hot tea overnight, then the next day you stir in an egg and some flour and pop it in the oven. The only difficult thing is having to wait a couple of days before eating it – but to taste bara brith at its best, I would beg you to be patient. I spread slices generously with Welsh salted butter. It would be rude not to. Love, Nigella xx”
Perfect for St David’s Day, or any afternoon when you’re looking for something delicious and comforting, this bara brith recipe is one of our favourite Nigella recipes yet.
Get the recipe here: ocado.com/nigellabarabrith