Halloween was always such a fun time for my family! My sister and I loved getting to head to the party store to pick out the perfect costume. My most favorite costume was a witch, and I loved it so much, I insisted on wearing it for several years in a row. Most years, my parents took turns taking us trick-or-treating so that the other could stay back and hand out candy to the kids that came around. And then, when we'd get back home, my sister and I would spend a long time going through all of our candy. Such fond, fun memories!!
Now that we are older, and until we have children of our own, Halloween is much more of a low-key event. We typically just stay home and watch movies or Halloween episodes of our favorite shows. I also like to prepare a special "Halloween" meal, usually just something very fall-ish. This year, however, I decided to add a little something special. And that brings me to today's post...
Barmbrack is an Irish bread traditionally eaten at Halloween. It is a yeast bread filled with dried fruits such as raisins and currants. Because I like dried cranberries and we had several bags on hand, I decided that's what I wanted to use.
I hope you'll give this recipe a try! We have made this a yearly tradition for the past three years now and I think it's one that will continue to live on. I can't wait to make this bread with my own kiddos someday! Halloween truly is one of the most magical aspects of childhood, and it would be such a shame to miss out on! Even as an adult {{smiles}}
It's a unique spin on bread and so much fun to make!
Barmbrack
4 3/4 cup white bread flour, plus extra for dusting and kneading
1 tsp. allspice
1 tsp. salt
2 tsp. active dry yeast
1 tbsp. sugar
1 1/4 cups lukewarm milk
2/3 cup lukewarm water
vegetable oil, for oiling
4 tbsp. softened butter
1 3/4 cups dried fruit of your choice
milk, for glazing
In a large bowl, sift together the flour, allspice, and salt. Stir in the yeast and sugar. Make a well in the center and pour in the milk and water. Mix well to make a sticky dough. Turn the dough out onto a lightly floured surface and knead until no longer sticky. Put the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Turn the dough out onto a floured surface and knead lightly for 1 minute. Add the butter and dried fruit. (This takes some time and effort but is well worth it.) Work them in until they are completely incorporated. Return the dough to the bowl, cover, and let rise for another 30 minutes.
Oil a 9-inch round cake pan. Pat the dough to a neat circle and fit in the pan. Cover with the plastic wrap, and let rise for a final time of 30 minutes.
Preheat the oven to 400*F. Brush the top of the bread with milk and bake in the preheated oven for about 20 minutes. Cover with foil and reduce the temperature to 350*F and bake for another 40-45 minutes, or until a thermometer reads 180-190*F, and the bread sounds hollow when tapped on the bottom.
Turn out onto a cooling rack and let cool completely. Slice and serve plain or with butter.
Enjoy!
4 3/4 cup white bread flour, plus extra for dusting and kneading
1 tsp. allspice
1 tsp. salt
2 tsp. active dry yeast
1 tbsp. sugar
1 1/4 cups lukewarm milk
2/3 cup lukewarm water
vegetable oil, for oiling
4 tbsp. softened butter
1 3/4 cups dried fruit of your choice
milk, for glazing
In a large bowl, sift together the flour, allspice, and salt. Stir in the yeast and sugar. Make a well in the center and pour in the milk and water. Mix well to make a sticky dough. Turn the dough out onto a lightly floured surface and knead until no longer sticky. Put the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Turn the dough out onto a floured surface and knead lightly for 1 minute. Add the butter and dried fruit. (This takes some time and effort but is well worth it.) Work them in until they are completely incorporated. Return the dough to the bowl, cover, and let rise for another 30 minutes.
Oil a 9-inch round cake pan. Pat the dough to a neat circle and fit in the pan. Cover with the plastic wrap, and let rise for a final time of 30 minutes.
Preheat the oven to 400*F. Brush the top of the bread with milk and bake in the preheated oven for about 20 minutes. Cover with foil and reduce the temperature to 350*F and bake for another 40-45 minutes, or until a thermometer reads 180-190*F, and the bread sounds hollow when tapped on the bottom.
Turn out onto a cooling rack and let cool completely. Slice and serve plain or with butter.
Enjoy!