Barmbrack Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Milk,
1/2 cup: Sugar, granulated
1 1/2 tsp: Salt,
1/4 cup: Butter/margarine,
3 Pkg: or cakes of yeast*,
1/2 cup: Water, very warm
2: Eggs, beaten
5 cup: Flour, sifted
1: Lemon rind, grated
1 1/4 cup: Golden seedless raisins,
1/3 cup: Mixed candied fruits, chopped
Directions:
* Dry or compressed Scald the milk. Stir in the sugar, salt and
margarine or butter. Cool to lukewarm. Sprinkle or crumble the yeast
into the very warm water in a large bowl. Stir until dissolved. Add
the lukearm milk mixture, beaten eggs and 3 cups flour. Beat on the
medium speed of the mixer for 2 minutes (or 300 vigouous strokes by
hand). Stir in the lemon ridn and enough remaining flour to make a
soft dough. Turn the dough out onto a lightly floured board. Knead
until smooth and elastic. Place in a greased bowl; brush the top with
soft shortening. Cover. Let rise in a warm place, free from draft,
for about 40 minutes. PUnch down and turn out onto a lightly floured
board. Knead in the raisins and mixed candied fruit. Divide in half.
Shape into loaves. Place in 2 greased loaf pans, 9 by 5 by 3 inches.
Cover. Let rise in a warm place, free from draft, until doubled in
bulk, about 50 minutes. Bake in a moderate oven (375^) for 30 to 35
minutes. YIELD: 2 loaves. Source: Pepperidge Farm Cookbook From the
cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on
GEnie
Source from luhu.jp
margarine or butter. Cool to lukewarm. Sprinkle or crumble the yeast
into the very warm water in a large bowl. Stir until dissolved. Add
the lukearm milk mixture, beaten eggs and 3 cups flour. Beat on the
medium speed of the mixer for 2 minutes (or 300 vigouous strokes by
hand). Stir in the lemon ridn and enough remaining flour to make a
soft dough. Turn the dough out onto a lightly floured board. Knead
until smooth and elastic. Place in a greased bowl; brush the top with
soft shortening. Cover. Let rise in a warm place, free from draft,
for about 40 minutes. PUnch down and turn out onto a lightly floured
board. Knead in the raisins and mixed candied fruit. Divide in half.
Shape into loaves. Place in 2 greased loaf pans, 9 by 5 by 3 inches.
Cover. Let rise in a warm place, free from draft, until doubled in
bulk, about 50 minutes. Bake in a moderate oven (375^) for 30 to 35
minutes. YIELD: 2 loaves. Source: Pepperidge Farm Cookbook From the
cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on
GEnie
Source from luhu.jp