TRADITIONAL IRISH BARMBRACK RECIPE| IRISH TEA BREAD| BÁIRÍN BREAC
#Báirínbreac also known as #barmbrack or #IrishTeaBread is a beautiful fruit loaf packed full of Irish history and tradition. It is a quick loaf to whip together loaded with dried sultanas and raisins and it is typically made at Halloween time. The name means 'speckled loaf' as Gaeilge (in Irish) and you can see why from the amazing speckling of the fruit throughout the loaf. Happy Autumn baking!
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Ingredients List
300g self raising flour
5g baking powder
5g salt
5g mixed spice
150g light brown sugar
1 large free range egg
250g sultanas
250g raisins
300mls strong tea (to soak fruit the night before)
100 mls strong tea (to make up the batter)
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How To Make Irish Wheaten Bread - Stock Kitchen and Bar Belfast - Wheaten Bread Recipe
In this video, Danny Millar of Stock Kitchen and Bar, found above the beautiful St Geroge's Market in Belfast, takes us through his recipe for the best Irish Wheaten Bread.
Wheaten bread is a fan favourite across Northern Ireland, Ireland and for visitors around the world. It's the perfect accompaniment for a range of dishes such as soups and stews. Not to mention perfect on its own with a bit of butter.
If you are looking to make your own bread from scratch and need the best how-to video to get you going, then this video is perfect for you.
Learn more by checking out our website
Want to visit Stock Kitchen and Bar in Belfast?
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Leave it to Chef Suzanne and learn how to make three things: fruity soda bread, butter, and jam
Leave it to Chef Suzanne and learn how to make three things: fruity soda bread, butter, and jam.
Join Suzanne and learn how to make three things: fruity soda bread, butter, and jam. following the bread and butter recipe from Nadia Hussain (she was on the Great British Bake Off). And a recipe for for jam
Tools needed
large and small bowls
scale (I will try to convert to other measures in case you don't have a scale)
liquid measure
measuring cups and spoons
sauce pan
mixer (hand or stand)
spoons
parchment paper
straining cloth or strainer
Fruity Soda Bread
500g/1lb 2oz plain flour
1 tsp salt
2 tbsp sugar
1 tsp bicarbonate of soda (baking soda)
50g/1¾oz vegetarian suet (substitute vegetable shortening or butter)
100g/3½oz candied peel (substitute raisins, etc.)
100g/3½oz currants (substitute raisins, etc.)
1 orange, zest only
1 lemon, zest only
400ml/14fl oz buttermilk (substitute milk with 2 tbsp lemon juice - rest for 10 minutes)
Butter
600ml/20fl oz double cream (substitute heavy whipping cream)
1 tbsp sea salt
Jam
2 cups of fruit
3/4 cup sugar
1 tbsp lemon juice
Yes, there are things you can prep ahead of time. Here are some, along with a few tips.
1. If you are using larger fruit for the bread, chop is up into small pieces (the size of a raisin or two). I tried a loaf with dried apricots and had to chop them up. The flavour of the apricots was very subtle, subtle is good if you add jam to the slices of bread while eating. Watch for conflicting flavours. I am tempted to try dates in the bread. I may only eat that bread plain or with butter.
2. I have only made this bread with dried fruit (peel, raisins, apricots, cherries). I do not know how it would turn out with wet (fresh) fruit. You can also make this bread with no fruit at all.
3. For the jam you can roughly chop the fruit if they are larger (like whole plums). They cook faster when smaller, but the jam will have fewer larger chunks (which is fine). You may also used frozen fruit: raspberries, strawberries, blueberries, etc. If you use frozen fruit you may want to thaw them a half an hour before class.
4. I have made this recipe without the zest and it was fine. The zest adds a nice pop. I take my lemons and limes and zest them soon after I get them and juice them. I store the zest in a jar in the freezer and the juice in ice cube trays in the freezer.
5. Make sure you use baking SODA (Bicarbonate of Soda), not baking powder (yes I have made this mistake a couple times).
6. After you make the butter, you can flavour the butter using things like honey, herbs, etc.
7. The lemon is used in the jam to brighten up the flavour.
8. If you don't want a lot of jam or butter, you may halve or quarter the recipe. I am only one so I used 200 ml of heavy whipping cream for the right amount of butter for me. If your heavy whipping cream is about to expire, turn it all into butter then store it in the freezer.
9. Three days ago I made jam using four plums (way too much for me). I left it out on the counter in a wide, flat container. Now it has a great skin that I cut off and put on my bread.
I think that is it for now!
Suzanne.
St. Patrick's day recipes | Testing traditional Irish dishes: stew, colcannon and apple cake
Celebrate this St. Patrick’s day with a warm and comforting traditional Irish dinner! Learn more about the traditional Irish cuisine by recreating some of their most famous national recipes!
In this video we will go briefly through the history of St. Patrick’s day and discuss the difference between the celebrations before and now.
After that we will discuss and prepare 4 national Irish dishes: traditional Irish lamb stew, Irish soda bread, the classic colcannon and an Irish apple cake.
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Here are the time stamps for each recipe:
0:00 Intro
0:46 Brief history of St. Patrick’s day
2:54 Soda bread
5:24 Lamb stew
8:24 Colcannon
10:59 Apple cake
14:29 Outro
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If you enjoyed the first part of my new Celebrations series make sure to subscribe and let me know in the comments which holidays and recipes you want me to cover next!
See you soon and happy cooking! :)
Images used are from pexels.com
Other resources used in this video:
Never Waste Frying Oil Again #shorts
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