{"id":8734,"date":"2022-03-15T20:42:36","date_gmt":"2022-03-16T03:42:36","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=8734"},"modified":"2022-03-15T20:42:36","modified_gmt":"2022-03-16T03:42:36","slug":"irish-barmbrack","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=8734","title":{"rendered":"Irish Barmbrack"},"content":{"rendered":"

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Barmbrack is a fruit-filled, slightly sweet bread that is traditionally served In Ireland on Halloween, but is also enjoyed on St. Patrick’s Day. Originally, it was leavened with the frothy foam produced by fermenting beer, but since I don’t make my own beer, I used good old active-dry yeast instead. In keeping with the “spirit” of the thing, though, I did soak the dried fruit in beer.<\/p>\n

Guinness is lovely…dark and rich, with a hint of coffee and chocolate. You can, of course, use any beer. Or milk. Or brewed tea. It’s all up to you.<\/p>\n

This isn’t a difficult recipe, but it is<\/em> time consuming. The fruit needs to be soaked for at least 2 hours, then it needs to rise twice, and since the dough is rich, this can take anywhere from 1 to 2 hours each time. The good news is, the bread tastes even better the next day, so you can make it ahead of time.<\/p>\n

And if you’re really rushed, I have an easier recipe for Tipsy Tea Brack<\/a> that uses baking powder instead of yeast. It’s much faster, and aside from being just a little sweeter, the two breads are very similar. Both were a hit in my household, but I have a weakness for yeast breads, especially when toasted, and didn’t mind spending a day babysitting the dough. Mmmm. \"\"<\/p>\n

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Irish Barmbrack<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
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Ingredients<\/div>\n