Irish Barmbrack Fruit Bread (Print Version)
Traditional Irish yeast bread with tea-soaked fruits and spices. Delicious sliced and buttered for breakfast or tea time.
# What You'll Need:
→ Dried Fruit
01 - 1 1/3 cups mixed dried fruit (raisins, currants, sultanas)
02 - 1/2 cup chopped mixed peel
03 - 1 cup strong hot black tea
→ Dry Ingredients
04 - 3 1/4 cups all-purpose flour
05 - 1/3 cup granulated sugar
06 - 2 1/4 teaspoons instant dry yeast
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
→ Wet Ingredients
10 - 1 large egg
11 - 3 1/2 tablespoons unsalted butter, melted and cooled
12 - 1/2 cup lukewarm milk
# Step-by-Step Guide:
01 - Combine mixed dried fruit and chopped peel in a heatproof bowl. Pour strong hot black tea over the mixture, stir, and cover. Allow to soak for 1 to 2 hours, or preferably overnight, until the fruits are plump. Drain thoroughly, reserving the soaking liquid for later use if desired.
02 - In a large mixing bowl, thoroughly combine all-purpose flour, granulated sugar, instant dry yeast, ground cinnamon, ground nutmeg, and salt.
03 - In a separate bowl, whisk together the large egg, melted and cooled unsalted butter, and lukewarm milk until well combined.
04 - Gradually add the wet ingredients mixture to the dry ingredients. Mix until a soft dough begins to form. Incorporate the drained dried fruit, ensuring it is evenly distributed throughout the dough.
05 - Transfer the dough to a lightly floured surface. Knead diligently for 8 to 10 minutes until the dough becomes smooth and exhibits elasticity.
06 - Place the kneaded dough into a greased bowl, cover securely, and allow it to rise in a warm, draft-free location for approximately 1 hour, or until its volume has doubled.
07 - Preheat the oven to 350°F. Thoroughly grease and line a 2-pound loaf tin with parchment paper.
08 - Gently punch down the risen dough to release air. Shape the dough into a uniform loaf and carefully place it into the prepared loaf tin. Cover the tin and allow the dough to undergo a second rise for another 30 minutes.
09 - Bake in the preheated oven for 55 to 60 minutes, or until the loaf achieves a golden-brown crust and emits a hollow sound when lightly tapped on the bottom.
10 - Allow the baked barmbrack to cool in the loaf tin for 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve, traditionally buttered.
# Expert Suggestions:
01 -
- It's like capturing the cozy spirit of autumn in a single, golden loaf, perfect for sharing a quiet moment or impressing guests with minimal fuss.
- The tea–soaked fruits infuse every bite with an incredible depth of flavor and moisture that elevates a simple fruit bread to something truly special.
02 -
- Never, ever skip thoroughly draining your tea–soaked fruits; excess liquid can make your dough heavy and prevent a good rise.
- Using a strong, plain black tea, not herbal, is key to getting that authentic, slightly tannic depth of flavor that truly sets Barmbrack apart.
03 -
- Ensure all your wet ingredients like egg and milk are at room temperature; this helps the yeast activate more efficiently and creates a smoother dough.
- After incorporating the soaked fruit, mix just until combined; overworking the dough at this stage can tear the fruit and affect the bread's texture.