Irish Barmbrack

We've talked about the Great British Baking Show before. I'm totally and completely obsessed with it. No spoilers here, but do you remember when cutie pie Andrew made his family's barmbrack bread?

I was immediately curious about it.
1. It's an Irish bread, and we love all things Irish around here.
2. Paul Hollywood gave Andrew "the look" when he said the bread only had one rise. Aaaaaand, Paul had to eat (ha!) his words when the bread was perfectly baked.

*this post is sponsored by Imperial Sugar

Barmbrack is a lightly sweet, spiced Irish bread studded with raisins and candied orange peel. (Remember that candied orange peel from a few weeks ago? This is where we're using it.) The dried fruit is typically soaked in either tea or whiskey before adding to the dough. I chose whiskey, obviously.


Before we go any further, I have to point out that I don't like raisins and I don't like whiskey, but I am head over heels for this bread! Trust me here. A slice of this bread warm from the oven, or toasted, slathered with a good butter...it's like a hug. A delicious hug.

Before making the bread, you'll make the candied orange peel. Planning is key here...you'll need at least 24 hours for the peel to be ready.

Next up, soak the raisins (I use currants, too) in Irish whiskey.

You'll drain the fruit, reserving the whiskey. That'll make up part of the liquid in the dough. (The bread does not taste like whiskey, though, so don't worry if you're not a fan...it just adds a depth of flavor.)

Make the dough adding in the drained fruit and orange peel at the end of the kneading process.

It gets one rise, only one.

Then, slash the top and brush with an egg wash for that nice, golden brown crust.

Once baked, let it cool a bit, then serve warm. With butter....lots of butter. Ahhhhhh. Once cooled, the bread makes the perfect toast; again, bring on the butter.

Barmbrack, I'm so glad to know you.

I'm sharing my recipe over on Imperial Sugar today.