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Suggest a better descriptionMakes 1 loaf 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 lighyly 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, 40 - 50 minutes. 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. Food Processor Bread Book From the collection of Jim Vorheis
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Serving Size: 1 Serving (788g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2468 | ||
Calories from Fat: 485 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.9g | 72 % | |
Saturated Fat 17.3g | 87 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 260.8mg | 80 % | |
Sodium 3284.5mg | 113 % | |
Potassium 1968.3mg | 52 % | |
Total Carbohydrate 471.6g | 139 % | |
Dietary Fiber 19.6g | 79 % | |
Sugars, other 452g | ||
Protein 41g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2468
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