Traditional Irish Barmbrack

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5 from 29 votes

Irish Barmbrack is a sweet yeast bread made with Irish whiskey and dried fruit and is a delicious introduction on how to make fruit bread.

Prep Time30

Cook Time50

Soak fruit at least 8 hours8

Total Time9 20

Course: Bread

Cuisine: Irish, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.37 per serving

Equipment

stand mixer with dough hook use paddle attachment if it's your preference
9 x 5-inch loaf pan use a Pullman loaf pan if it's your preference
parchment paper
baking spray
wire rack for cooling
mixing bowls for soaking and proofing

Ingredients

2 cups dried fruit any combination of golden raisins, sultanas, currants, Zante currants, cherries, blueberries, cranberries
⅓ cup candied orange peel chopped; may substitute the zest of 1 whole orange
lemon zest
1 cup black tea very, very strong; steeped and allowed to cool completely
⅓ cup Irish whiskey optional
3 tablespoons rhubarb flavored liquor optional
2 teaspoons active dry yeast
⅓ cup + 2 teaspoons granulated sugar
¾ cup milk must be lukewarm to the touch but NOT hot
3 ½ cups all-purpose flour
1 -2 teaspoons allspice may substitute apple pie spice or pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon nutmeg freshly grated/ground
½ teaspoon fine sea salt
4 tablespoons unsalted butter melted and cooled
1 large egg

Instructions

soak the fruit

Steep a black tea bag (or two) in 1-cup of hot water. Let the bag steep for as long as it takes for the liquid to cool down, remove the tea bag and squeeze the liquid saturating the bag back into the cup. OPTIONAL: Add 1/3-cups of whiskey (or brandy), and up to 3 tablespoons of rhubarb-flavored liquor. Pour over the dried fruit (not the candied orange peel) and refrigerate overnight or at least 8 hours.

how to make fruit bread

Measure out 3/4-cups of milk and microwave until lukewarm to the touch, not hot. Stir in two teaspoons of granulated sugar and two teaspoons of active dry yeast and stir to dissolve that sugar. Allow that yeast to stand for 15 minutes while the yeast begins to bloom. You'll know when it's ready as it will be frothy and fragrant, and you may actually be able to watch it move as it blooms.
In the bowl of a stand mixer fitted with the dough hook attachment, add flour, remaining sugar, spices, and sea salt. Make a shallow well in the center and pour in the cooled melted butter, one large egg, lemon zest, and the fully bloomed yeast mixture. On medium speed, mix flour and other ingredients until a dough ball forms. Use the dough hook to knead the soft dough until everything is just combined. NOTE: if unable to source candied orange peel, go ahead and add the zest of a single large orange now as well. Candied orange peel or orange zest is integral to the flavor profile in this bread, so be sure to use one or the other.
Drain the fruit reserving the liquid. Cover with plastic film and set aside. Add the fruit to the dough and knead on low speed until the fruit is well distributed, about 1 to 2 minutes. NOTE: if you are able to source candied orange peel (also see my link in the post for purchasing), add it in along with the soaked fruit.

first dough rise

Scrape down the sides of the bowl and loosely place a piece of plastic wrap or dampened clean tea towel over the top of the bowl. Turn your oven light on but leave the heat off. Place the bowl in the oven for 2 hours or until the dough has doubled in size.

second dough rise

Cut a large piece of parchment paper to fit your loaf pan. It helps to fold and make a crease where the bottom meets the sides, and it also helps to give it a good coat of baking spray once the parchment is in place.
Punch the dough down and allow it to gently roll right out of the bowl and into the loaf pan. It's heavy but as it settles, it will begin to fill in the corners. Replace the piece of loose film and place back into the oven with only the light on to allow for a second 1-hour rise or until doubled in size.
Remove the risen loaf from the oven while you preheat it to 350°F. Consider placing the loaf pan atop a parchment-lined baking sheet for ease of handling. Bake the loaf for 50 minutes center rack, turning halfway through the bake to promote even baking. Use a wooden pick to test for doneness. Pick will pull away clean.
So, there's a whole hot mess of fabulous in that bowl of drained fruit juices including whiskey. WHILE THE LOAF IS HOT grab a pastry brush and begin slowly basting the top all over. Don't miss a corner, a side...get it all and USE IT ALL. It'll take you 10 to 15 minutes for all of the basted liquid to be absorbed but you want this, TRUST ME!
Let the bread cool. Soften a stick of butter. Slice and toast and serve or simply slice and serve. And offer gobs of that softened butter. GOBS OF IT.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Any Combination of Dried Fruit is able to be used in this recipe. If you prefer to stick with traditional ingredients, opt for golden raisins and sultanas.

Substitute the Zest of One Whole Orange if you cannot source candied orange peel.

Whiskey and Rhubarb Liquor in this method are purely optional. If you do not want to use alcohol, substitute 1/3 cup apple juice in lieu of the whiskey.

ProTip: Irish Barmbrack makes for a fabulous bread pudding and also a fabulous French toast. If you find you're not getting to the end of the loaf fast enough but don't want to waste your efforts, allow it to go slightly stale. Cube it (bread pudding) or slice it thick (French toast) and use the Barmbrack in lieu of Challah, Panettone, or sandwich bread. Be sure to see my recipe on this site for Pumpkin Pecan Bread Pudding with Warm Cinnamon Syrup as it's FABULOUS using Barmbrack!

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