Irish Barmbrack Fruit Bread (Print Version)
Traditional Irish yeast bread bursting with tea-soaked fruits and warm spices. Delicious for breakfast or afternoon tea.
# What You'll Need:
→ Dried Fruit
01 - 1 1/3 cups mixed dried fruit (raisins, currants, sultanas)
02 - 1/2 cup chopped mixed peel
03 - 1 cup strong hot black tea
→ Dry Ingredients
04 - 3 1/4 cups all-purpose flour
05 - 1/3 cup granulated sugar
06 - 2 1/4 teaspoons instant dry yeast
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
→ Wet Ingredients
10 - 1 large egg
11 - 3 1/2 tablespoons unsalted butter, melted and cooled
12 - 1/2 cup lukewarm milk
# How to Cook:
01 - Place the mixed dried fruit and chopped mixed peel in a heatproof bowl. Pour the hot black tea over the fruit, stir to combine, and cover the bowl. Allow the fruit to soak for 1 to 2 hours, or ideally overnight, until plump. Drain the fruit thoroughly, reserving the soaking liquid for later use if desired.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant dry yeast, ground cinnamon, ground nutmeg, and salt until well combined.
03 - In a separate bowl, lightly beat the large egg. Then, add the melted and cooled unsalted butter and the lukewarm milk, whisking until fully incorporated.
04 - Pour the combined wet ingredients into the bowl with the dry ingredients. Mix thoroughly to form a soft, shaggy dough. Stir in the drained soaked fruit, ensuring it is evenly distributed throughout the dough.
05 - Transfer the dough to a lightly floured work surface. Knead the dough vigorously for 8 to 10 minutes until it becomes smooth, elastic, and no longer sticky.
06 - Place the kneaded dough into a lightly greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free location for approximately 1 hour, or until its volume has doubled.
07 - Preheat your oven to 350°F (180°C). Grease and line a 2-pound (900g) loaf pan with parchment paper.
08 - Gently punch down the risen dough to release the air. Shape the dough into a loaf and carefully place it into the prepared loaf pan. Cover the pan again and allow the dough to rise for an additional 30 minutes.
09 - Bake the barmbrack in the preheated oven for 55 to 60 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
10 - Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the barmbrack to a wire rack to cool completely before slicing. Serve sliced, preferably with a spread of butter.
# Expert Advice:
01 -
- You'll adore how the tea-soaked fruits plump up, infusing every bite with incredible moisture and flavor.
- This recipe is a secret weapon for comforting a crowd, or just yourself, with its perfectly balanced spices and satisfying chew.
02 -
- I learned the hard way that not draining the fruit properly can lead to a dense, soggy bottom, so squeeze out that tea.
- Using strong black tea for soaking isn't optional; it imparts so much more depth than a weak brew, a discovery that truly elevated my Barmbrack.
03 -
- For an extra golden, slightly glossy crust, brush the top with a little milk or an egg wash before the final rise.
- If your kitchen is chilly, proof your dough in a slightly warmed (but turned off) oven with a bowl of hot water to create a cozy, consistent environment.