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Barmbrack Fruit Loaf
A traditional sweet, yeasted bread packed with dried fruit, often enjoyed sliced with butter, especially around Halloween. It's a comforting and subtly spiced loaf.
ð§ ææ
- 300 g Mixed dried fruit(raisins, sultanas, currants, candied peel)
- 250 ml Strong black tea(warm)
- 400 g All-purpose flour
- 75 g Granulated sugar
- 7 g Active dry yeast
- 1 tsp Mixed spice
- 1 large Egg(beaten)
- 50 g Butter(softened)
- 50 ml Milk(lukewarm)
ðšâð³ äœãæ¹
- 1
Soak the mixed dried fruit in the warm black tea for at least 2 hours, or preferably overnight. Drain any excess liquid.
- 2
In a large bowl, combine the flour, sugar, yeast, and mixed spice. Make a well in the center.
- 3
Pour the beaten egg, softened butter, and lukewarm milk into the well. Mix to form a soft dough.
- 4
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- 5
Gently knead in the soaked and drained dried fruit until evenly distributed.
- 6
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 7
Preheat your oven to 180°C (350°F). Grease and line a loaf tin.
- 8
Punch down the dough and shape it into a loaf. Place it in the prepared tin.
- 9
Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- 10
Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Serve sliced with butter.
ð¡ ããã®ã³ã
- âSoaking the fruit is crucial for a moist loaf.
- âEnsure your yeast is active for a good rise.
- âFor a richer flavor, you can add a splash of Irish whiskey to the soaking liquid.
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- Bake as individual rolls instead of a loaf.
- Add a pinch of cinnamon or nutmeg for extra warmth.