This Barmbrack Bread Recipe has been an Irish tradition for generations. Often used for fortune-telling at Halloween, cooks baked various objects into Barmbrack bread. This tasty bread is known by several names – Barm Brack, Barmbrack, or simply “brack,” and it translates to mean “speckled loaf.” Whatever you call it, you’ll enjoy not only the taste, but the fun tradition behind this barmbrack bread recipe.
Special Items were often baked into this Barmbrack Bread Recipe
Baking special items into a loaf of Barmbrack was how this traditional bread was used for telling fortunes of those who ate it. When the bread was sliced, if a person found an item baked into the barmbrack bread recipe, that item had a specific meaning. Since the bread was typically served around Halloween, the predictions were supposedly made for the upcoming year.
If someone found a pea in their slice of Irish barmbrack bread, that meant they wouldn’t marry that year. A stick baked into one’s slice meant they would suffer unhappiness during the coming year. Finding a cloth in your barmbrack signified bad luck.
Good luck items were also included when preparing this traditional barmbrack bread recipe.
For instance, if someone found a coin in his or her slice of bread, good fortune would be heading their way. Finding a ring in one’s slice was a special sign. This meant that individual would marry during the coming year. Some commercial bakers today still bake a toy ring when they prepare a barmbrack bread recipe.
Traditional Irish Barmbrack Bread Recipe
Ingredients:
1-2/3 c. all-purpose flour
1/4 tsp. cinnamon
1/4 tsp. mace
1/4 tsp. salt
2 Tbsp. butter (plus extra)
1 pkg. active dry yeast
1/4 c. sugar
2/3 c. lukewarm milk
1 egg, beaten
1 tsp. grated lemon zest
1 tsp. grated orange zest
1-1/2 c. mixed raisins, currants, and cranberries
Directions
Prepare a 9×5-inch loaf pan by buttering the bottom and sides. Blend the flour, spices, salt, butter, yeast, and sugar in a medium mixing bowl. Knead until well blended or use a mixer with a dough hook.
Add the warmed milk to the mixture along with the beaten egg and grated zest. Knead until smooth, about 8 minutes by hand or 5 minutes with a mixer/dough hook. Add the mixed dried fruit and knead an additional 2 minutes. (The dough will be sticky.)
Place the dough into the prepared loaf pan. Cover and let rest for one hour or until doubled. Meanwhile, heat oven to 350˚. Uncover the dough and bake for 45 minutes or until deep golden brown. Cool on a wire rack.
Serve toasted (optional) with butter and hot tea.
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