Barmbrack (Irish)
barmbrack (irish)food processor bread book 
 
categories: yeastbreads 
yield: 1 
 
4 Tbsp  sugar
3 Tbsp  warm water
1 package  active dry yeast
1   egg, beaten
2 cup  all-purpose flour
2 Tbsp  butter or margarine
1/2 tsp  salt
1/4 to 1/2 cup  milk
1 cup  golden raisins
1 cup  currants
1/2 cup  chopped candied orange or lemon peel
  vegetable oil
1 Tbsp  cold water
50   minutes
 
combine 1 tablespoon of the sugar, warm water and yeast. stir to 
dissolve yeast and let stand until bubbly, about 5 minutes. blend 
egg into yeast mixture. 
fit processor with steel blade. measure flour, butter, 2 
tablespoons of the remaining sugar and salt into work bowl. 
process until mixed, about 15 seconds. 
turn on processor and slowly add yeast mixture through feed tube 
to flour mixture. process until blended, about 10 seconds. 
turn on processor and very slowly drizzle just enough milk into 
flour mixture so dough forms a ball that cleans the sides of the 
bowl. process until ball turns around bowl about 25 times. turn 
off processor and let dough stand 1 to 2 minutes. 
 
turn on processor and gradually drizzle in enough remaining milk 
to make dough soft, smooth and satiny but not sticky. process 
until dough turns around bowl about 15 times. 
turn dough onto lightly greased surface. knead raisins, currants 
and candied fruit peel into dough. shape into smooth ball and 
place on greased cookie sheet. flatten ball into a circle about 6 
inches in diameter. brush with oil and let stand in warm place 
until doubled, about 1 hour. 
 
heat oven to 350 f. bake until bread sounds hollow when tapped, 
mix cold water with remaining 1 tablespoon of the sugar. 
remove bread immediately from cookie sheet and place on wire 
rack. brush with sugar-water mixture. cool. 
 
jim vorheis 
 
-- 
(ID: 6062) Mirror: rec.food.recipes: Thu, Sep 23, 2004


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