Fruit bread from Ireland, featured in Joyce (of course): "The fire was nice and bright and on one of the side-tables were four very big barmbracks. These barmbracks seemed uncut; but if you went closer you would see that they had been cut into long thick even slices and were ready to be handed round at tea."
INGREDIENTS
- 3 cups flour
- 1 teaspoon grated nutmeg
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 cup butter (1/2 stick) cut in pea-sized pieces
- 2 Tablespoons free-flowing brown sugar
- 3/4 ounce active dried yeast (3 packets)
- 1 1/4 cups milk
- 2 eggs, beaten
- 1/2 cup sultanas
- 1/2 cup raisins
- 1 cup currants
- 1 cup candied mixed peel
- 1 small egg, beaten, for glazing
METHOD
- In a medium bowl, sift together flour, nutmeg, allspice and salt. Using fingers or a pastry cutter, work in butter. Do not expect mixture to form a mealy texture. Stir in all but 1 teaspoon sugar.
- In a medium bowl, mix together sugar and yeast.
- Heat milk until it is warm (110°). Whisk into yeast and sugar combination. Let cool slightly. Stir in eggs. Mix well and add to dry ingredients.
- Stir in sultanas, raisins, currants and peel. Mix well. Turn mixture onto a floured work surface and knead about 3 – 5 minutes, or until dough is elastic.
- Place dough in greased 8 inch round cake pan. Cover with cloth and put in warm, draft-free place to rise, about 1 to 1 1/2 hours.
- Preheat oven to 400° F.
- Brush top of bread with egg.
- Bake in preheated 400°F oven for about 40 – 50 minutes, or until a tester comes out clean.
Makes one large loaf.