4 tbsp sugar
3 tbsp warm water
1 package active dry yeast
1 egg, beaten
2 cup all-purpose flour
2 tbsp butter or margarine
1/2 tsp salt
1/4 to 1/2 cup milk
1 cup golden raisins
1 cup currants
1/2 cup chopped candied orange or lemon pee, l
1 vegetable oil
1 tbsp cold water
Directions
Makes 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
Servings: 1 servings
Barmbrack (Irish) Recipe brought to you by Recipe Ideas
Categories: Irish
The History of Recipes
Recipes as a concept can be observed back into history, certainly as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, mostly, these ancient records were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to historians are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts describing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he informs us how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including many that are still in use today for example thyme, mint and dill. As our culinary historical trip moves to more modern times there are two interesting books published in the 14th Century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that we all know today, but instead recipes for the types of meals prepared by the cooks of the upper classes of that period. In the 15th century, knights returning from the crusades brought us many foods and spices from the holy land, including coriander, parsley, and basil. The introduction of these new foods and spices caused an explosion in manuscripts on cooking, the majority of which are now in private libraries. Over the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most extravagent banquests, and consequentially the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and recording recipes common in their social group. When we get to the 1900s, recipe publications are in high demand, as a result of better eduction, people having more spare time and having more money. |
We hope you enjoy this Barmbrack (Irish) recipe.
