Here is a recipe that captured my eye was the for Brack Bread. Brack is derived from
the Irish word brac, that means speckled - as you can see each bread is speckled with dried berries and candied peel from lime. It makes one loaf understanding that this beautiful loaf features tea among its primary ingredients. In addition to being a fantastic thing to nibble on while having tea, it also has plump raisins and currants and I enjoy both of those dried fruits in homebaked goods. You need to begin this recipe the day before you make it so the fruit has plenty of time to plump and marinate overnight.
I'd anticipated a dense relatively dry loaf of bread but it it was very moist and soft and rather light for a bread calling for a lot of fruit in it. I enjoy the spiciness as well as the hint of brandy, too. In all honesty, even though I like a good dark Irish Breakfast tea, you really would not taste the tea. It does, even so, go pretty well with a tea cup of good tea and a interesting book. This bread normally lasts a while without getting stale I think because of all the fruit.
Recipes:
A single cup golden raisins
3/4 cup dehydrated currants
1/4 cup sliced candied peel - half "lemon" and half orange
1 1/2 cups of brown sugar
1 1/2 c. cold tea - Irish Breakfast
1/4 cup bourbon or other liquer
2 c. bread or all-purpose flour
1 1/2 tsp baking
1/2 teaspoon each of the following sugar, salt, ground cinnamon
One egg, lightly beaten
Grease a 8"x4" loaf pan.
In a bowl stir the raisins, currants, candied orange and lemon peels, brown sugar and tea. Sprinkle in a dollop of liquer to give it a depth of flavor. Cover firmly with plastic wrap in order that no moisture escapes and let marinate for at least 8 hours.
The following day, Pre-heat the oven to 325 degrees F. while preparing the bread dough. In a mixing bowl combine all of the dry ingredients and then put the dry ingredients in to the marinated fruit mix, stir well to combine, and then add beaten egg. The batter will be a bit thin side. Pour in to the prepared bread pan.
Bake the loaf in the oven right up until a toothpick comes out with no crumbs when pierced in loaf, close to 1 1/2 hours. Remove bread from oven. Put on a wire rack approximately 5 minutes to cool, then remove bread from pan and just cool totally before cutting.
the Irish word brac, that means speckled - as you can see each bread is speckled with dried berries and candied peel from lime. It makes one loaf understanding that this beautiful loaf features tea among its primary ingredients. In addition to being a fantastic thing to nibble on while having tea, it also has plump raisins and currants and I enjoy both of those dried fruits in homebaked goods. You need to begin this recipe the day before you make it so the fruit has plenty of time to plump and marinate overnight.
I'd anticipated a dense relatively dry loaf of bread but it it was very moist and soft and rather light for a bread calling for a lot of fruit in it. I enjoy the spiciness as well as the hint of brandy, too. In all honesty, even though I like a good dark Irish Breakfast tea, you really would not taste the tea. It does, even so, go pretty well with a tea cup of good tea and a interesting book. This bread normally lasts a while without getting stale I think because of all the fruit.
Recipes:
A single cup golden raisins
3/4 cup dehydrated currants
1/4 cup sliced candied peel - half "lemon" and half orange
1 1/2 cups of brown sugar
1 1/2 c. cold tea - Irish Breakfast
1/4 cup bourbon or other liquer
2 c. bread or all-purpose flour
1 1/2 tsp baking
1/2 teaspoon each of the following sugar, salt, ground cinnamon
One egg, lightly beaten
Grease a 8"x4" loaf pan.
In a bowl stir the raisins, currants, candied orange and lemon peels, brown sugar and tea. Sprinkle in a dollop of liquer to give it a depth of flavor. Cover firmly with plastic wrap in order that no moisture escapes and let marinate for at least 8 hours.
The following day, Pre-heat the oven to 325 degrees F. while preparing the bread dough. In a mixing bowl combine all of the dry ingredients and then put the dry ingredients in to the marinated fruit mix, stir well to combine, and then add beaten egg. The batter will be a bit thin side. Pour in to the prepared bread pan.
Bake the loaf in the oven right up until a toothpick comes out with no crumbs when pierced in loaf, close to 1 1/2 hours. Remove bread from oven. Put on a wire rack approximately 5 minutes to cool, then remove bread from pan and just cool totally before cutting.
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Here is a tasty finger food fried okra recipe and two thick brunswick stew recipes for a potluck.
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