How To make Barmbrack (Irish)
4 tb Sugar
3 tb Warm water
1 pk Active dry yeast
1 Egg, beaten
2 c All-purpose flour
2 tb Butter or margarine
1/2 ts Salt
1/4 To 1/2 cup milk
1 c Golden raisins
1 c Currants
1/2 c Chopped candied orange or
-lemon peel Vegetable oil 1 tb Cold water
Makes 1 loaf Combine 1 tablespoon of the sugar, warm water and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Blend egg into yeast mixture. Fit processor with steel blade. Measure flour, butter, 2 tablespoons of the remaining sugar and salt into work bowl. Process until mixed, about 15 seconds. Turn on processor and slowly add yeast mixture through feed tube to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough milk into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lighyly greased surface. Knead raisins, currants and candied fruit peel into dough. Shape into smooth ball and place on greased cookie sheet. Flatten ball into a circle about 6 inches in diameter. Brush with oil and let stand in warm place until doubled, about 1 hour. Heat oven to 350 F. Bake until bread sounds hollow when tapped, 40 - 50 minutes. Mix cold water with remaining 1 tablespoon of the sugar. Remove bread immediately from cookie sheet and place on wire rack. Brush with sugar-water mixture. Cool. Food Processor Bread Book From the collection of Jim Vorheis
How To make Barmbrack (Irish)'s Videos
How to make Irish Barmbrack Tea Cake Recipe | HappyFoods
Irish Barmbrack tea cake is a traditional Halloween treat in Ireland. Dried fruit & spices make it extra delicious! Try my yeast-free recipe!
Barmbrack (bairín breac in Irish) or Barnbrack can be found in every single shop in Ireland around Halloween. While you can make it at home into any shape you like, Irish barmbrack is usually sold in flattened rounds. This great sweet treat is widely enjoyed toasted and topped with butter. Oh, and don’t forget a cup of tea!
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Irish Tea Brack by Odlums
Check out Catherine Leyden #Odlums, baking up a storm on TV3 IreAM 19-Oct-2016
Irish Tea Cake feat. EmmyMadeInJapan
Barmbrack is a traditional Irish fruitcake which is also knows as Irish Tea Cake depending on the time of year that you’re eating it! This recipe makes a really beautiful moist fruit loaf! Get the recipe:
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Irish Tea Cake (Barmbrack) - Food Wishes
Learn how to make an Irish Tea Cake! I attempted to make an extra moist and fruity version of an ancient Irish fruit loaf called “Barmbrack,” and the results were as delicious, as they were confusing, and aesthetically challenged. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Irish Tea Cake recipe!
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Traditional Irish Barmbrack | Patrick Ryan on the Irish origins of Halloween ????
Patrick Ryan is in the AM Kitchen to whip up some traditional Barmbrack, a traditional Irish fruit cake for Ray and Paul! ???? ???? ????️
????️ Traditional Barmbrack Recipe ????️
Ingredients
Barmbrack Dough:
500g strong white flour
50g brown sugar
5g / 1 tsp salt
300ml milk
1 egg
10g fresh yeast or 1 tsp of dried yeast
Zest of 1 orange
1 tsp cinnamon
50g diced butter
300g dried fruit
25ml whiskey
100ml of earl grey tea
(You can use a mix of sultanas, raisins, cranberries and currents as well as some mixed peel Allow to marinade at least overnight)
Whiskey glaze1;
15ml water
30g caster sugar
30ml whiskey
METHOD:
(This dough can be made by hand you may however find the dough a little wetter than what you may be use to. If you have a food mixer feel free to use it using the dough hook attachment!)
1). Mix together the flour, salt and sugar in the bowl of the mixer. Add the orange zest and cinnamon to the flour
2). Crumble the yeast into the flour and pour the milk along with the egg into the flour. Begin to mix the dough on a slow medium speed. This is quite a soft, supple dough. If it feels a little wet and stinky don't panic, just stay with it and be persistent the dough will come together.
3). Avoid the temptation to add extra flour. Continue to mix for 3 to 4 mins. As the dough develops slowly add the diced butter into the dough. Increase the speed of the mixer slightly. Continue to mix until all the butter has been incorporated. The dough should start to come away from the bowl
4). Add the dried fruit to the dough and gently knead for 1 to 2 minutes to distribute the fruit evenly. We simply want the fruit to be evenly distributed without having it all broken up. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 2 hours
5). Once the dough has doubled in size turn the dough out onto a clean work surface and knock back.
6). Prepare three 1 ld loaf tins by brushing with melted butter and dusting lightly with flour.
7). Cut the dough into 3 equal portions approximately 455g each. Roll each piece of dough round allow the dough to rest for 10 minutes. Finally shape each loaf and place into the prepared loaf tin. Cover loosely with cling film. Leave to prove again for 60 to 80 minutes or until doubled in size.
8). Preheat the oven to 200°C/375°F/gas mark 5. Brush the surface of each dough with a little beaten egg.
9). Bake the loafs at 200c for 25 minutes, until rich golden in colour.
10). While the loaves are baking prepare the whiskey glaze. Dissolve 30g of sugar in a saucepan with 30ml of water. Place of a low heat to warm gently stirring occasionally. To the sugar syrup add 30 ml of whiskey. Set aside until required.
11). Once the loaves have baked Transfer to a wire rack to cool. Brush the loaves repeatedly with the whiskey glaze.
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00:00 Hallowe'en Origins!
00:44 Start the dough
1:33 Enrich dough by adding butter
2:44 Add the dried fruit
3:56 Add *secret ingredients*
5:45 Mould your dough
6:48 Bake for 25-30 minutes
7:04 Make whisky glaze
7:51 Glaze your baked dough, slice and enjoy!
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Barm Brack (Barmbrack) - Irish Tea Loaf
Barm Brack, traditionally eaten at Halloween is a lovely fruity loaf cake. I find it ideal at any time, with tea and sometimes with butter spread on it. As the spices and fruit can be changed to suit what may be in the cupboard this is great for these trying times.
Chapters/Time Codes
0:00 Barm Brack
1:08 Preheat the oven
1:26 Ingredients
3:22 Make the cake batter
7:29 Fill the cake/loaf tin
8:24 Bake the Barm Brack
9:26 Check the result and taste
Recipe:
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