Irish Barmbrack Bread
Irish Barmbrack Bread could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. For 33 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 5g of fat, and a total of 274 calories. If you have nutmeg, milk, strong brewed coffee, and a few other ingredients on hand, you can make it. Only a few people really liked this European dish. It is brought to you by Sumptuous Spoonfuls. It is perfect for st. patrick day. From preparation to the plate, this recipe takes roughly 1 hour. 8 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Similar recipes are Confession #56:I’m part Irish and part Crazy…Irish Wheaten Soda Bread, Golden Raisin and Currant Irish Brown Bread {Wheaten Bread}, and Irish Whiskey Soda Bread with Irish Whiskey Butter.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 Tablespoon active dry yeast
2 cups bread flour
2 Tablespoons butter, cut into small bits
1 egg
1/2 cup milk
1/2 teaspoon nutmeg
1 cup mixed raisins (I used a mix of black, golden & craisins)
1/4 teaspoon salt
1 cup strong-brewed English Breakfast or black tea
2 Tablespoons sugar
1 cup whole wheat flour
Equipment:
bowl
pastry cutter
bread machine
oven
frying pan
aluminum foil
Cooking instruction summary:
Steep the tea, then let it cool to room temperature. Put the raisins in a bowl and pour the tea over. Let the raisins soak in the tea at least 4 hours or overnight. Drain the tea off, reserving it if needed for extra moisture in the bread.Put the flours in a bowl with the butter. Using a pastry cutter or your fingers, mix the butter into the flours until there are no noticeable chunks left.Put the flours with the rest of the ingredients in the bread machine and put it on the dough setting.When the dough is near done, heat the oven to 170 F. and then turn it off. Oil an 8 - 10 inch cast iron pan and add the dough, smoothing it out to cover the pan. Brush the top with oil (or spray with cooking spray). Set the pan in the oven, cover with a clean towel, and let rise for about 40 minutes or until doubled in size. Remove the towel and heat the oven to 350 F. Bake for 45 minutes or until the loaf sounds hollow when thumped on top. Check the loaf halfway throughif it is browning too much, cover with foil for the rest of the baking time.
Step by step:
1. Steep the tea, then let it cool to room temperature.
2. Put the raisins in a bowl and pour the tea over.
3. Let the raisins soak in the tea at least 4 hours or overnight.
4. Drain the tea off, reserving it if needed for extra moisture in the bread.
5. Put the flours in a bowl with the butter. Using a pastry cutter or your fingers, mix the butter into the flours until there are no noticeable chunks left.
6. Put the flours with the rest of the ingredients in the bread machine and put it on the dough setting.When the dough is near done, heat the oven to 170 F. and then turn it off. Oil an 8 - 10 inch cast iron pan and add the dough, smoothing it out to cover the pan.
7. Brush the top with oil (or spray with cooking spray). Set the pan in the oven, cover with a clean towel, and let rise for about 40 minutes or until doubled in size.
8. Remove the towel and heat the oven to 350 F.
9. Bake for 45 minutes or until the loaf sounds hollow when thumped on top. Check the loaf halfway throughif it is browning too much, cover with foil for the rest of the baking time.
Nutrition Information:
covered percent of daily need
