Barmbrack (Irish Sweet Bread)

Products Used

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213

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Soak raisins and currants in whiskey for at least 2 hours. This may be done overnight. Drain fruit, reserving whiskey. Combine whiskey with milk for recipe to equal 1 cup. Set aside both fruit and whiskey/milk mixtures.
In a large mixing bowl, stir together flour, sugar, yeast, spices, and salt. Add milk/whiskey mixture and beaten egg, mixing with dough hook until a rough dough forms. Scrape bottom of bowl as needed.
Once mixture comes together, drop in butter, 1 tablespoon at a time, mixing until incorporated. Knead using dough hook for 10 minutes on medium-low speed.
Remove dough to a lightly floured surface. Press into a rectangle and scatter with candied peel and soaked fruit. Knead by hand for 2 minutes until fruit is dispersed evenly.
Place in an oiled bowl and cover with a piece of lightly oiled plastic wrap. Let rise for 1.5 hours.
With 30 minutes left of rising, move an oven rack to the lower third of oven. Preheat to 375°F. Oil a 9-inch round cake pan, line with parchment.
When dough has finished rising, remove from bowl and lightly tuck the sides to shape into a ball. Use a fork to whisk egg and water to make an egg wash. Brush wash across top of bread. Use a sharp knife to score bread dough very shallowly in a cross pattern.
Bake for about 1 hour or until bread reaches an internal temperature of 190°F. Remove from pan and let cool for a bit on a wire rack.
Serve warm or toast to reheat. Slather with butter.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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