Barmbrack

Recipe of the Week
 
Barmbrack
 
Courtesy of
Richard Blunt
 
 



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Ingredients

1/4 cup unsalted butter at room temperature
1/4 cup whole milk
1/2 cup water
1/2 tsp. sugar
1 pkg. active dry yeast
1 egg (at room temperature) slightly beaten
3 cups all-purpose flour (approximately)
1/2 tsp. kosher salt
1/2 tsp. grated lemon peel
1/2 cup dried currants
1/4 cup chopped mixed candied fruit

Method

Heat the butter, milk, and water in a small sauce pan to 115°, then combine with the sugar and yeast. Stir the mixture to dissolve the yeast. Set the mixture aside and let the yeast proof.

Add the beaten egg to the proofed yeast mixture.

Combine the yeast mixture with 1-1/2 cups of flour, the salt, and lemon peel and mix with a wooden spoon to combine.

Continue to stir in more of the remaining flour, 1/4 cup at a time, until the dough forms a shaggy mass and pulls away from the sides of the bowl. (This means you may need more or less than the 3 cups of flour.) Lift the dough from the bowl and place it on a floured work surface.

Knead the dough for about 10 minutes or until it becomes smooth and elastic. Place the dough in a greased bowl, cover and set aside until the dough has doubled in bulk.

Punch the dough down, remove it from the bowl and knead the fruit into the dough.

Shape the dough into a loaf and place it into a standard bread pan. Cover it and set it aside to rise a second time. When the dough is just above the edge of the pan it is ready for the oven.

Bake in a preheated 350° oven for about 45 minutes or until the loaf sounds hollow when tapped on top. Remove the loaf from the oven and set on a rack to cool.








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