Barmbrack
Ingredients
- 1 cup dried currants and 1 cup raisins or sultanas
- 1 cup strong black tea, cooled (with an optional splash of whiskey)
- 2 tsp active dried yeast and 1 tsp sugar
- ¾ cup lukewarm milk
- 3½ cups all-purpose flour
- ⅓ cup caster sugar
- 1 tsp mixed spice, 1 tsp ground cinnamon and ½ tsp nutmeg
- ½ tsp salt
- 4 tbsp unsalted butter, melted
- 1 large egg, beaten
- Zest of 1 lemon
- ¼ cup candied lemon or orange peel
Báirín breac, the speckled loaf, is the bread Irish families bake at Halloween, hiding a ring inside to foretell a wedding for whoever finds it. This is the traditional yeasted version rather than the quicker tea-loaf: currants and raisins are soaked in strong black tea (with a splash of whiskey if you like), and a dough sweetened with caster sugar and warmed with mixed spice, cinnamon and nutmeg is enriched with melted butter and egg. The drained fruit and candied peel are folded in, the loaf rises twice, bakes for nearly an hour and is brushed with the reserved tea while still hot.
Method
Soak the currants and raisins in the tea for at least 4 hours or overnight, then drain, reserving the liquid.
Stir the yeast and 1 teaspoon of sugar into the lukewarm milk and leave for 10 minutes until frothy.
Combine the flour, caster sugar, spices and salt in a mixer bowl. Add the melted butter, egg, lemon zest and the yeast mixture and knead to a thick dough.
Fold in the drained fruit and candied peel, adding a little of the reserved tea until the dough is soft. Cover and let rise for 90-120 minutes until doubled.
Punch down and shape into a loaf for a 23 x 13 cm (9 x 5 inch) tin, or into two rounds. Cover and let rise again for at least an hour until nearly doubled.
Bake at 175°C (350°F) for 50-60 minutes until a skewer comes out clean.
Brush the hot loaf with the reserved tea, cool completely and serve in buttered slices.
