Barmbrack recipe ?

foodaholic

Has anyone got a tried and tested recipe for barmbrack??

Pixie001

I haven't made this before, but here is a link to a recipe which looks pretty easy - I'm going to give it a go!

On a side note, does anyone know where you can get the rings to put into the brack?

foodaholic

I cant seem to get the link working

Pixie001

Sorry, forgot to paste the link in! You can also just google donal skehan and barmbrack and you should get it!

http://www.donalskehan.com/2010/10/halloween-barmbrack/

huskerdu

I thought a barmbrack was round, used yeast and was more like a bread.

But , it seems loads of people use the term brambrack for teabrack.

If it is tea brack you want, The Odlums recipe is very good

http://www.odlums.ie/index.php?page=tea-brack

If you don't have time to soak the fruit overnight, then soak it in hot tea,
it'll only take an hour, not overnight.

Goodne

huskerdu wrote: »

I thought a barmbrack was round, used yeast and was more like a bread.

So did I. Have you a tried & tested recipe for one?

huskerdu

Goodne wrote: »

huskerdu wrote: »

I thought a barmbrack was round, used yeast and was more like a bread.

So did I. Have you a tried & tested recipe for one?

Sorry, no. I only make tea brack.
But, the odlums website has a yeast brack recipe. I haven't tried it.

Goodne

Thanks for that; will give it a try & let you know how it goes

Goodne

Made the yeast brack today from odlums; first time to use yeast, but the brack turned out delicious only problem is that I have to eat it all now!!

foodaholic

Thats the problem with me when I make it - i will eat it all.

gonna try both recipes and see what they are like

Goodne

ok I made the yeast brack from the Odlumns website last week & again today. Brack is lovely when its just cold from the oven but I find that it gets quite hard after a couple of hours despite being wrapped (its definetely completely cold when I wrap it). The only way to eat it the next day is to toast it. Is this right or am I doing something wrong with it?

huskerdu

Goodne wrote: »

ok I made the yeast brack from the Odlumns website last week & again today. Brack is lovely when its just cold from the oven but I find that it gets quite hard after a couple of hours despite being wrapped (its definetely completely cold when I wrap it). The only way to eat it the next day is to toast it. Is this right or am I doing something wrong with it?

That is typical of Fresh baked yeast breads. Maybe someone can suggest
a better way of storing them, but they do go stale very quickly.

John Mason

I always use the one on the oldums site, and it has never let me down:) but i never used the yeast one

eastbono

Goodne wrote: »

ok I made the yeast brack from the Odlumns website last week & again today. Brack is lovely when its just cold from the oven but I find that it gets quite hard after a couple of hours despite being wrapped (its definetely completely cold when I wrap it). The only way to eat it the next day is to toast it. Is this right or am I doing something wrong with it?

I was going to do this one later on in the week due to your earlier recommendation. What I have always found with shop bought bracks is that I end up toasting them anyway so maybe its the norm.

Can I ask... when you take it out of the oven and tin do you put a t-towel over it. I always do this with scones and it seems to keep them soft.

Goodne

yes, I wrapped it up with a towel. The fact that it went hard wouldn't stop me making it again; brack is lovely toasted.

eastbono

Goodne wrote: »

yes, I wrapped it up with a towel. The fact that it went hard wouldn't stop me making it again; brack is lovely toasted.

I prefer brack toasted and hot cross buns so will give it a shot. Thanks

eastbono

Made the yeast brack today and it is yummy. Still soft so we will see what tomorrow brings. I have never used yeast before so a first for me.