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.
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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.
Gluten Free Irish Barmbrack Recipe
Reminiscent of other holiday bread recipes like panetone, this Irish festive fruit bread is a perfect addition to your St. Patrick's Day brunch or luncheon. Best served warm fresh out of the oven, left over barmbrack can always be warmed up the day after or even cubed and used as a delicious ingredient for other sweet gluten free recipes later on. Here's wishing you a delicious St. Paddy's day full of health, happiness and of course, a hearty dose of barmbrack with honey, yum!
SOAKING INGREDIENTS
- 2 cups Freshly Brewed Black Tea
- 1/4 cup Golden Raisins
- 1/4 cup Sultana Raisins
- 1/4 cup Dried Cherries
- 1/4 cup Dried Currants
- 1/4 cup Other Dried Fruit
YEAST MIXTURE INGREDIENTS
- 3/4 cup Warm Water (max 100°)
- 1 tbsp Traditional Active Dry Yeast
- 2 tsp Sugar
DRY INGREDIENTS
- 1 1/3 cups Tapioca Flour
- 2/3 cup Potato Starch
- 2/3 cup Corn Starch
- 2/3 cup Corn Flour
- 2/3 cup Sweet White Rice Flour
- 1/4 cup Sugar
- 1 tbsp Baking Powder
- 1 tsp Guar Gum
- 1 tsp Fine Sea Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
WET INGREDIENTS
- 1/2 cup Warm Water
- 1/2 cup Warm Dairy Free Milk
- 1 Organic Egg
- 1/3 cup Dairy Free Margarine, melted
ADDITIONAL INGREDIENTS
- 1/3 cup Marmalade
- 1 generous tbsp Orange Zest (zest of 1 orange)
- 2 tbsp Organic Honey
INSTRUCTIONS
STEP 1: Preheat oven to 375°
STEP 2: Bring a pot or kettle of water to boil
STEP 3: Line a 9 x 2 cake pan or spring form pan with a round of parchment paper ... make sure your pan has a minimum of 2 high sides!
STEP 4: Steep a generous 2 tbsp of black tea in 2 cups or more of the boiling water, let steep for around 5 minutes
STEP 5: Combine the yeast mixture inn a medium sized bowl, i.e.: the 3/4 cup warm water (max 100°), yeast and sugar
STEP 6: Whisk the yeast mixture together well until yeast & sugar are completely dissolved,m then set aside in a warm area to proof
STEP 7: Add all the dried fruit to a separate medium bowl, then cover with the freshly brewed tea and set aside for 10 minutes to soak
STEP 8: Whisk all of the dry ingredients together in a large mixing bowl
STEP 9: In a separate medium bowl whisk together the melted margarine, and all remaining wet ingredients
STEP 10: Zest a large orange and sett the shavings aside
STEP 11: Once the dried fruits are nice and plump, add both the yeast mixture and the wet mixture to the dry mixture, then combine thoroughly with a cake spatula
STEP 12: Switch to a large whisk and combine vigorously until nice and smooth
STEP 13: Discard the tea and add the drained, dry fruits to the large mixing bowl
STEP 14: Add the marmalade and orange zest and fold everything together
STEP 15: Pour the dough into your 9 x 2 parchment-lined pan
STEP 16: Set aside in warm place to rise for 15 minutes
STEP 17: Once thee dough has risen, put it in the oven right away and bake in the center rack for 40 minutes
STEP 18: Remove from the oven and let cool for 5 minutes, then carefully transfer to a cooling rack
STEP 19: Let cool for around 15 minutes more then transfer too a cutting board
STEP 20: Cut into generous wedges and serve immediately drizzled organic honey and a side of home-made preserves!
The full recipe with instructions can be found here: