Barm Brack Recipes
BARMBRACK (IRISH SWEET BREAD)
This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins. This is a perfect bread for breakfast or tea, spread with good butter, toasted or not. The recipe has been adapted slightly from one by the well-known Irish cookbook author Rachel Allen; her original calls for chopped candied peel instead of citrus zest, and fast-rising yeast instead of dry active yeast.
Provided by David Tanis
Categories breads, side dish
Time 2h
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot 10 minutes, then whisk in the beaten egg.
- In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter and sugar. Mix well, incorporating butter with fingertips (or paddle, if using mixer) until absorbed.
- Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).
- When the dough begins to come together, add the raisins, currants, lemon zest and orange zest, then mix to combine. It will be somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.
- Butter a loaf pan and lay in the dough, pushing down so dough covers bottom of pan. Stretch plastic wrap loosely over pan and put in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.
- Heat oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 201 milligrams, Sugar 33 grams, TransFat 0 grams
IRISH TEA CAKE (BARMBRACK)
Barmbrack comes in tons of varieties, from light and yeasted to super-dense and fruitcake-like, which is what I attempted here. It's traditionally a Halloween treat, and my experience was, unfortunately, equal parts trick and treat. This recipe improves on the original video version, which my Irish friends on YouTube said needed baking soda, more tea, and much less whole grain flour. Of course, top with butter and enjoy alongside a cup of hot tea.
Provided by Chef John
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h5m
Yield 8
Number Of Ingredients 23
Steps:
- Place tea bags in a heatproof measuring cup. Pour in boiling water and let steep for 5 minutes. Remove tea bags and let cool until barely warm.
- Combine currants, cherries, and raisins in a bowl. Pour warm tea over the fruit. Let sit for 2 hours. Drain fruit, reserving 2 to 4 tablespoons of the tea.
- Preheat the oven to 325 degrees F (165 degrees C). Thoroughly butter a 9x5-inch loaf pan and line with buttered parchment paper.
- Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves together in a large bowl. Make a well in the center. Add brown sugar, egg, milk, reserved tea, lemon and orange zest, whiskey, vanilla, and butter. Mix until flour is mostly incorporated. Stir in fruit until just combined.
- Spread batter into the prepared loaf pan. Tap pan against the counter.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Drizzle honey over the top. Let cool in the pan before slicing.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 51.2 g, Cholesterol 46.8 mg, Fat 9.9 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 5.9 g, Sodium 569.5 mg, Sugar 22.3 g
IRISH BARM BRACK (FRUIT LOAF)
This is often call Tea Brack because of the soaking of the raisins and currents in tea. The original Brack had only Barm ( a mixture of hops, malt), milk and flour and was made for New Years festivities where pieces of baked loaf would be thrown at the back of the house door to ward off poverty in the coming year. It is between a loaf and a bread in texture. The preparation time does not include the soaking overnight of the raisins & currents
Provided by Bergy
Categories Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Soak the raisins and currents in the cold tea overnight.
- Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
- Add all the remaining ingredient to the raisins, currents and cold tea.
- Stir well and pour into the prepared loaf pan.
- Bake for apprx 1 1/2 hours or until cooked through.
- Keeps well in a covered tin.
- Serve buttered.
Nutrition Facts : Calories 2428.9, Fat 8, SaturatedFat 2.1, Cholesterol 186, Sodium 3336.4, Carbohydrate 568.9, Fiber 18.4, Sugar 351.2, Protein 39.4
BARM BRACK
Delicious Irish fruit cake. Serve thickly sliced with butter.
Provided by Ruth
Categories World Cuisine Recipes European UK and Ireland Irish
Yield 10
Number Of Ingredients 6
Steps:
- Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
- Sift the flour into the fruit mixture, add the egg and beat well.
- Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 52.6 g, Cholesterol 18.6 mg, Fat 0.8 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 232.5 mg, Sugar 32.1 g
IRISH BARMBRACK
Barmbrack is a traditional Irish cake eaten on holidays. After pouring into the prepared pan, it is tradition to add objects to the barmbrack which symbolize certain things for the person who receives each in their slice. Thoroughly clean objects before adding them to the barmbrack. These objects can be pressed into the bottom of the loaf after baking instead: coin-wealth or good fortune; ring-will marry within the year; bean-poverty; pea-will not marry within the year; matchstick-unhappy marriage; thimble-single for life.
Provided by Brooke Elizabeth
Categories World Cuisine Recipes European UK and Ireland Irish
Time 5h15m
Yield 12
Number Of Ingredients 10
Steps:
- Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
- Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan.
- Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.
Nutrition Facts : Calories 294 calories, Carbohydrate 70.4 g, Cholesterol 15.5 mg, Fat 0.9 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 69.3 mg, Sugar 29.1 g
More about "barm brack recipes"
BARM BRACK - IRISH HALLOWEEN BREAD - SAVING ROOM FOR DESSERT
From savingdessert.com
Reviews 11
Estimated Reading Time 5 mins
Category Bread
Total Time 1 hr
- Place the raisins, currants and golden raisins in a small bowl or measuring cup. Add the whiskey and 1/3 cup water. Soak the fruit for at least 1 hour or overnight.
- When ready to start the bread, drain the raisins reserving the liquid. Add enough water to the soaking liquid to measure 2/3 cup. Set aside the fruit and liquid.
- Sift the flour, allspice and salt into the bowl of a stand mixer fitted with the dough hook. Stir in the yeast and granulated sugar. Turn the stand mixer on the lowest setting and add the warmed milk, water and whiskey mixture. Mix until the dough pulls away from the side of the bowl, becoming slightly sticky but soft.
- Put the dough in an oiled bowl, cover with plastic wrap and let it rise in a warm place for about 1 1/2 hours or until it has doubled in size.
THE PERFECT TRADITIONAL IRISH BARMBRACK
From irishtimes.com
Servings 8
Total Time 1 hr
Estimated Reading Time 1 min
- Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
- Preheat the oven to 170C/340°/Gas Mark 3, and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, and using a wooden spoon mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid – you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined.
- Add in the ring – and any of the other traditional symbols of a pea, a piece of cloth, a matchstick and a coin – and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for one hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
- Cover in cling wrap and tin foil and allow to sit for one to two days before cutting into it. Serve in slices spread with a little butter and nice cuppa!
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Estimated Reading Time 3 mins
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- Pour the hot tea over and stir to combine. Cover with cling wrap and allow to stand overnight at room temperature.
IRISH BARMBRACK (BáIRíN BREAC) - THE DARING GOURMET
From daringgourmet.com
5/5 (17)
Total Time 1 hr 10 mins
Category Bread, Dessert
Calories 235 per serving
- Place the currants and raisins in a bowl and pour over the cold tea (or water). Let soak for at least 4 hours or overnight. Drain and reserve the liquid for later.
- Stir the yeast and teaspoon of sugar in the lukewarm milk. Let it sit for 10 minutes until nice and frothy.
- In a stand mixer place the flour, sugar, spices and salt and stir to combine. Make a well and add the melted butter, egg, lemon zest and yeast mixture. Use the dough hook to knead until just combined. The dough will be very thick (do not add more liquid at this point because the wet currants/raisins will be added). Add drained currants and raisins and candied lemon peel. Knead until combined, adding some of the reserved currant/raisin juice until a soft dough forms. Scrape down the dough from the sides of the bowl. Cover the bowl loosely with plastic wrap and let it rise in a warm place for 90-120 minutes or until doubled in size. Punch down the dough. If making two smaller loaves, divide the dough in half and shape into rounds. If making one large loaf (as pictured), place the dough in a greased 9x5 inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for another hour or longer until nearly doubled in size.
- Preheat the oven to 350 degrees F. Bake the barmbrack on the middle rack for 50-60 minutes (less if making two smaller loaves) or until a skewer inserted into the middle of the loaf comes out clean. Remove from oven and while hot brush the loaf with the reserved currant/raisins juice for more flavor, moistness and a nice sheen and let cool.
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From bakeitwithlove.com
5/5 (1)
Calories 221 per serving
Total Time 1 hr 30 mins
- In a bowl, combine the dark steeped tea with dried fruits and candied peel (or orange zest), cover with cling film, and allow to soak refrigerated overnight.
- Preheat your oven to 350 degrees F (175 degrees C) and line a loaf pan with parchment paper that has been greased.
- In a large mixing bowl, combine the tea and fruit with egg, spices (cinnamon, clove, nutmeg) and brown sugar. Stir to combine thoroughly, then add all of the self rising flour.
- Mix until all of the flour is incorporated into a wet dough, then transfer the dough into your loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour then check the color of your baked bread (if it is getting too dark, cover with aluminum foil to keep from browning too deeply).
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3/5 (29)
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