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  Barmbrack
  Category: Irish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 326
Ingredients:
3/4 cup Milk
1/2 cup Sugar, granulated
1 1/2 tsp Salt
1/4 cup Butter/margarine
3 Pkg or cakes of yeast*
1/2 cup Water, very warm
2 Eggs, beaten
5 cup Flour, sifted
1 Lemon rind, grated
1 1/4 cup Golden seedless raisins
1/3 cup Mixed candied fruits, chopped
Instructions:
* Dry or compressed Scald the milk. Stir in the sugar, salt and
margarine or butter. Cool to lukewarm. Sprinkle or crumble the yeast
into the very warm water in a large bowl. Stir until dissolved. Add
the lukearm milk mixture, beaten eggs and 3 cups flour. Beat on the
medium speed of the mixer for 2 minutes (or 300 vigouous strokes by
hand). Stir in the lemon ridn and enough remaining flour to make a
soft dough. Turn the dough out onto a lightly floured board. Knead
until smooth and elastic. Place in a greased bowl; brush the top with
soft shortening. Cover. Let rise in a warm place, free from draft,
for about 40 minutes. PUnch down and turn out onto a lightly floured
board. Knead in the raisins and mixed candied fruit. Divide in half.
Shape into loaves. Place in 2 greased loaf pans, 9 by 5 by 3 inches.
Cover. Let rise in a warm place, free from draft, until doubled in
bulk, about 50 minutes. Bake in a moderate oven (375^) for 30 to 35
minutes. YIELD: 2 loaves. Source: Pepperidge Farm Cookbook From the
cookbook files of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on
GEnie
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