For the Ireland themed week, I made Barm Brack. Overall, the recipe was quite successful, but I did need to add quite a bit of extra flour once I added the raisins. Even when they were drained well, there were just too moist to incorporate into the “slightly sticky” dough.

The bread had a mild spice flavor that was reminiscent of gingerbread. I was expecting it to be quite spiced due to the strength of the smell of the dough so I was pleasantly surprised that it was not too strong for my tastes. I was also surprised that the tea did not add much flavor to the raisins. I was expecting to taste it a bit, but I couldn’t even tell that they had been soaked in tea rather than water.

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The Family Barm Brack (Bairin Breac)

Recipe from Irish Pantry: Traditional Breads, Preserves, and Goodies to Feed the Ones You Love by Noel McMeel

Makes 1 large loaf

Ingredients

• 9 ounces / 225 grams dried fruit (raisins, sultanas, currants, and/or chopped, candied citrus peel)
  
• 2 cups / 475 milliliters strongly brewed black tea
  
• 1 (¼-ounce / 7-gram) package active dry yeast
  
• ¼ cup / 60 milliliters whole milk, slightly warmed over low heat, plus more as needed
  
• ¼ cup / 50 grams plus 2 teaspoons granulated sugar, divided
  
• 1 large egg
  
• 2 cups / 240 grams all-purpose flour, plus more as needed
  
• ½ teaspoon ground cinnamon
  
• ½ teaspoon ground cloves
  
• ¼ teaspoon freshly grated nutmeg
  
• 5½ tablespoons / 80 grams unsalted butter, melted, plus more for buttering bowl and pan
  
• 1 teaspoon salt
  
  

  Directions
  

1. In a large glass bowl, soak the dried fruit in the tea overnight.
   
2. The next day, mix the yeast, warmed milk, and 2 teaspoons of the sugar together in a small bowl and set aside for 5 to 10 minutes to allow the yeast to activate. In a separate small bowl, beat the egg. In a large mixing bowl, sift together the flour, remaining ¼ cup / 50 grams of sugar, cinnamon, cloves, and nutmeg. Make a well in the center of the dry mixture and add the yeast mixture, beaten egg, butter, and salt. Stir with a wooden spoon to mix the ingredients and bring the dough together. Add a pinch more flour if the dough is too wet, or a splash more milk if it’s too dry.
   
3. Turn the dough out onto a floured work surface and knead for 5 to 10 minutes, or until the dough is smooth but still a wee bit sticky. Drain the dried fruit and knead a little of it at a time into the dough, until all the fruit has been incorporated. Place the dough into a large, lightly buttered bowl, cover it with a clean towel or plastic wrap, and set it in a warm corner for 1 to 2 hours, or until it doubles in size. Turn out the dough onto a lightly floured work surface and punch it down to deflate it, then knead it lightly for 2 to 3 minutes. Form the dough into a ball and place it in a buttered 7- to 8-inch / 18- to 20centimeter round cake pan. Cover it with a clean towel or plastic wrap, and let rise again for 30 minutes to an hour, or until it doubles in size.
   
4. Preheat the oven to 400°F / 205°C. Bake the bread for 35 to 45 minutes, or until the top is brown and it sounds hollow when lightly tapped. Allow the bread to cool before slicing. Store in a breadbox or airtight tin for up to 3 days.