Barmbrack (Irish Spiced Fruit Bread)

Method

1. 1

   Soak the raisins in the cooled strong tea for at least 4 hours, or overnight, until plump; drain and reserve the liquid.

2. 2

   Warm the reserved tea liquid slightly, whisk in the yeast and a pinch of the sugar, and let it foam 10 minutes.

3. 3

   Mix flour, remaining sugar, cinnamon, nutmeg and salt in a large bowl; make a well and add the yeast liquid, egg and melted butter, bringing it into a soft dough.

4. 4

   Knead 8 minutes until smooth and elastic.

5. 5

   Fold in the soaked fruit until evenly distributed, press into a greased loaf tin, cover, and let rise until doubled, about 1 hour.

   💡 A washed ring or coin wrapped in parchment can be pressed into the dough here, in keeping with the Halloween custom.

6. 6

   Bake at 180°C (350°F) for 45 minutes, until deep golden and hollow-sounding when tapped, tenting with foil if it browns too fast.

7. 7

   Cool on a rack before slicing thickly and buttering generously.