Barmbrack (Irish Halloween Bread)

Barmbrack (Irish Halloween Bread)

Sweet and eggy Barmbrack is an Irish Halloween tradition. Grab a slice of this Halloween bread with a good smear of butter, and it might just tell your fortune! 

Ingredients

• ¾ c milk, warmed to 80F
• 2 Tbsp unsalted butter, melted
• 2 tsp active dry yeast
• 3 Tbsp sugar
• 1 egg, at room temperature, beaten
• 3 c unbleached all purpose flour
• 2 tsp cinnamon*
• ½ tsp nutmeg*
• ¼ tsp ground cloves*
• 1 ½ tsp salt
• 1 c mixed dried fruit (raisins, craisins, golden raisins, etc)
• 1 egg white beaten with 1 Tbsp water (for egg wash)

Instructions

• In a large bowl, mix the warm milk and melted butter. Add the sugar and mix well, until the sugar dissolves. Sprinkle the yeast over top of the milk mixture and let it stand until foamy, 5 min.
• Mix the yeast mixture and mix in the beaten egg.
• Add 2 cups of flour, the spices, and the salt. Mix well.
• Mix in the dried fruit.
• Continue adding the remaining flour, mixing with a sturdy wooden spoon after each addition until a sticky dough starts to come together.
• Turn the dough out onto a lightly floured work surface and knead the dough a few turns, adding flour as necessary to keep it from sticking too much to your hands or the counter.
• Place the dough into a clean, greased bowl and cover it with a damp tea towel. Place the dough in a warm, draft-free place to rise until doubled, roughly 45 minutes to 1 hour.
• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Knead the dough a few turns, adding a little flour, as necessary, to keep it from sticking. (The dough should be soft and slightly sticky.)
• Shape the dough into a round loaf and place it on a well-greased baking sheet.
• Brush the dough with the a little of the beaten egg white and water mixture and set it aside to rise in a warm, draft free place for 35-40 minutes.
• Near the end of rising time, preheat your oven to 350F.
• Once the dough has risen, bake the bread for 35-40 minutes. When done, the loaf will be deep golden brown on top and the bottom will sound hollow when tapped.
• Place the cooked loaf on a wire rack to cool slightly before slicing and serving warm with butter.