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Irish Barm Brack
Veg
CD CBF
British
190mins
Makes
1 loaf
Cold Vegetarian Dried Fruit Bread Baked Fayre Ireland Europe
Ingredients:
1-1/2 teasp Dried Yeast
300ml/10fl.oz Warm Water
A pinch of Sugar
25g/1oz Butter
450g/1lb Strong White Flour
4 tbsp Caster Sugar
1/2 teasp Ground Ginger Grated Nutmeg
175g/6oz Sultanas
175g/6oz Currants
50g/2oz Candied Peel, chopped
Instructions 1. Place the warm water in a bowl and sprinkle over the yeast. Add the sugar and leave in a warm place for about 15 minutes until frothy. 2. In another large mixing bowl, rub the butter into the flour and stir in half the caster sugar, ginger, nutmeg, sultanas, currants and candied peel. Mix well. 3. Make a well in the centre of the mixture and add the yeast liquid, beating well until it binds together and forms a dough. 4. Turn onto a floured surface and knead for about 10 minutes until smooth and elastic. 5. Transfer to a clean bowl, cover with a tea towel and leave in a warm place for 1 hour until doubled in size. 6. Turn onto a floured surface and lightly knead then shape into a large round or oval. Place on a greased baking sheet, cover and leave again for about 30 minutes until doubled in size. 7. Preheat the oven to 230C, 450F, Gas Mark 8. 8. Bake the risen dough for 15 minutes then reduce the oven temperature to 200C, 400F, Gas mark 6 and continue to bake for a further 20 to 30 minutes until cooked. The bread should sound hollow when tapped on the underneath. 9. Place the remaining sugar in a small bowl and add 1 tablespoon of very hot water. Stir to dissolve the sugar then brush the surface of the bread with the sugar solution. 10. Return to the oven for 3-4 minutes. Cool on a wire rack.
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