Fruit Brack Recipes
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
FRUIT BRACK
Gorgeously fruity traditional Irish loaf with a little twist. You can easily substitute spelt or gluten-free flour for wheat flour. I've tried it with both and it's delicious. It's also a good recipe to have as a treat if you're watching your weight.
Provided by Maribel
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Soak dried fruit in brewed tea in a bowl, at least 2 hours and up to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, almond meal, and baking powder together in a bowl.
- Stir brown sugar and egg into the dried fruit-tea mixture. Mix in flour mixture, 1 spoonful at a time, until smooth. Spoon mixture into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 57.8 g, Cholesterol 23.3 mg, Fat 4.9 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 0.6 g, Sodium 142.7 mg, Sugar 9.2 g
More about "fruit brack recipes"
IRISH BARMBRACK (BáIRíN BREAC - FRUIT BREAD) | BAKE IT ...
From bakeitwithlove.com
Estimated Reading Time 6 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).
TRADITIONAL IRISH BARMBRACK - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
Estimated Reading Time 5 mins
- Pour the hot tea over and stir to combine. Cover with cling wrap and allow to stand overnight at room temperature.
THE PERFECT TRADITIONAL IRISH BARMBRACK
From irishtimes.com
Servings 8Total Time 1 hrEstimated 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!
IRISH TEA BRACK - THE LAST FOOD BLOG
From thelastfoodblog.com
Estimated Reading Time 4 mins
- Pre heat the oven to 160 degrees C, I use a fan assisted electric oven, please adjust according to your own oven.
- Add the flour, baking powder, spice and sugar to a large mixing bowl and stir together, make a well in the centre then break the egg into the well.
IRISH BARMBRACK (BáIRíN BREAC) - THE DARING GOURMET
From daringgourmet.com
- 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.
BARMBRACK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 3 mins
YORKSHIRE BARM BRACK FRUIT CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
BARMBRACK | FRUITCAKE RECIPES | SBS FOOD
From sbs.com.au
3/5 (29)Servings 1Cuisine IrishCategory Dessert
HOW TO COOK THE PERFECT IRISH BARMBRACK | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 6 mins
IRISH FRUIT BARM BRACK RECIPE FROM REAL FOODS
From realfoods.co.uk
IRISH BARMBRACK | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
TEA BRACK RECIPE | ODLUMS
From odlums.ie
IRISH BARMBRACK (FRUIT LOAF) - CAROLINE'S COOKING
From carolinescooking.com
Estimated Reading Time 5 mins
- Put the fruit into a bowl with the tea and sugar, stir to dissolve sugar and leave to soak overnight.
- Preheat oven to 325F/160C and grease and/or line a loaf tin (approx 8 1/2 x 4 1/2in/ 21 x 11cm, sometimes called a 1lb tin).
- Add the egg and the flour (or flour, baking powder and salt) to the fruit and tea mixture and mix until combined but try not to overmix.
BEST IRISH BARMBRACK RECIPE - THE FIERY VEGETARIAN
From thefieryvegetarian.com
Estimated Reading Time 8 mins
- Make the tea quite strong. As soon as it's ready, pour it over the raisins and sultanas, add the whiskey if using, and mix. You can leave the dried fruit to soak overnight, or quick-soak. To quicksoak, place the bowl in the microwave, blast on high for four minutes, and leave to soak for 1 hour while you mix together the dry ingredients.
- Drain sultanas and raisins and mix into the dry ingredients, along with baking paper wrapped ring, coin or coins (if using).
- Make a well in the center and whisk and add in the egg (or substitute) and the milk. Mix well until combined and turn into a greased 3/4 lb (8 inches by 4 inches) loaf pan, patting down to smooth with your hand (wet your hand with water to prevent the dough sticking).
MIXED FRUIT BRACK - NUTRICIA
From nutricia.ie
BARMBRACK - OAKDEN
From oakden.co.uk
IRISH BRACK RECIPE | DEPORECIPE.CO
From deporecipe.co
IRISH BRACK FRUIT LOAF RECIPES
From tfrecipes.com
FRUITCAKE RECIPES | ALLRECIPES
From allrecipes.com
FRUIT BRACK RECIPE - ALL THE BEST RECIPES AT CRECIPE.COM
From crecipe.com
FRUIT BRACK RECIPE - ALL RECIPES UK | BRACK RECIPE ...
From in.pinterest.com
FRUIT BRACK RECIPES
From tfrecipes.com
BARM BRACK IRISH WHISKEY TEA LOAF BEST RECIPES
From toto-recipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love