Irish Barmbrack

 

Irish Barmbrack

Aunt Kate used to make this bread every March and although it’s called Irish Barmbrack, a delightful treat traditionally enjoyed at Halloween, she’d made it for St. Patrick’s Day too and she’d call it Irish Soda Bread. Later in life, I realized that it was not Irish Soda Bread because I had never soaked the raisin in tea when making Soda Bread. But this recipe is like soda bread.

This rustic loaf is infused with tea-soaked raisins, creating a subtly sweet and fruity flavor perfect for snacking or toasting. Pair it with homemade honey butter for an extra touch of indulgence.  

Baking with yeast can be tricky! Unlike cake recipes, you can't just mix and bake. Factors like temperature, flour moisture, seasonal changes, and rising time all influence how your dough behaves. Trust your instincts—watch the dough's feel and growth instead of the clock!  Remember: treat flour amounts as flexible; they vary by kitchen and season.

Watch the temperature of your proofing liquid before adding yeast — it’s crucial!  If it's too cold, the yeast won’t wake up; if it's too hot, it'll perish. Aim for 105-110°F for Active Dry Yeast.  Remember, when measuring flour in yeast recipes, consider the amount as “approximate.” Flour can differ by season and kitchen conditions. Adjust to achieve that perfect soft dough

Yield: 16 servings

 Ingredients

Bread:

2 cups of raisins, I use a mix of 1 cup sultanas, 1/2 cup golden raisins and 1/2 cup black raisins

2 cups of strong brewed black tea

4 1/2 cups of all-purpose flour, plus more as needed

1 teaspoon grated nutmeg

1/2 teaspoon fine sea salt

2 Tablespoons white sugar

2 1/4 teaspoons dry active yeast

4 Tablespoons butter, cold, cut into small pieces

1 cup milk

1 large egg, beaten

Honey Butter:

3 Tablespoon salted butter, at room temperature

1 Tablespoon liquid honey                                           

Instructions

Brew 2 cups of hot tea and cool to lukewarm. Add tea to a medium glass bowl. Add the raisins, stir, and cover the bowl with plastic wrap. Leave to soak on the counter overnight.

In a small bowl, combine the dry active yeast with 1/4 cup of lukewarm water (about 110F) and set aside to prove while you proceed with the recipe.

In a large bowl or the bowl of a stand mixer using the paddle attachment, combine 3 1/2 cups of flour, nutmeg, salt, and sugar. With a pastry cutter or your fingers (or with the paddle attachment on your mixer), work in the butter into the flour until it resembles coarse crumbs.

Meanwhile, in a saucepan over medium heat or in the microwave, heat the milk to 110°F. Beat the egg into the milk and then stir into the dry ingredients. Add the yeast mixture, as well. Mix well with a wooden spoon or switch to the kneading hook on a stand mixer. Knead by hand or with the kneading hook until the dough starts to come together (adding more flour in small increments, as necessary). Drain the raisins and add to the dough. (I find a sprinkling of flour onto the raisins helps them to incorporate into the dough more easily). Knead in the raisins, adding a bit more flour as necessary until you have a smooth dough that is not sticky.

Remove dough to a large greased bowl. Cover with plastic wrap and allow to rise until doubled in size.

Grease a 10-inch (top diameter) cast-iron skillet or 9-inch round baking pan and pre-heat oven to 400° F.

Turn risen dough out onto a floured surface. Press lightly to de-gas, then form into a round by pinching the dough underneath. Place the dough into the prepared pan. Cover with a clean tea towel and allow it to rise until puffy, about 30 minutes more.

Bake in preheated oven for 20 minutes, then check the bread. If it is nicely browned, cover the top loosely with a piece of tin foil, then continue cooking for an additional 15 minutes or so, or until an internal temperature of about 195°F. about 35-40. Let cool completely before cutting into slices. Serve spread with butter or honey butter.

For honey butter: combine ingredients in a small bowl and stir vigorously until well combined.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Irish Fare, Potpourri of Frugality. Kilbride