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The ingredients needed to make Irish Tea Loaf | Barmbrack:
- You need of Earl Grey, 2 Tea Bags.
- Provide 250 ml of Boiling Water,.
- Provide 50 ml of Irish Whiskey,.
- Provide 375 g of High Quality Dried Fruit Mix,.
- Get of Unsalted Butter, For Greasing.
- Use 225 g of Unbleached All Purpose Flour,.
- Get 2 TSP of Baking Powder,.
- Provide 60 g of Light Muscovado Sugar,.
- Use 60 g of Molasses Sugar,.
- Get 1/2 TSP of All Spice Powder,.
- Get 1 of Egg,.
Instructions to make Irish Tea Loaf | Barmbrack:
- Brew earl grey with boiling water in a large bowl. Cover and steep the tea bags until tea is slightly cooled. Remove the tea bags. *Do not be tempted to squeeze the tea bags to extract more tea. It will leave a bitter note.*.
- Add in whiskey and stir to combine well. Add in the dried fruits mix. Stir the mixture to combine well making sure all the fruits are fully submerged..
- Cover and let it sit on the counter at room temperature overnight. The next day, preheat oven to 170 degree celsius or 340 fahrenheit. Grease loaf pan with butter..
- Line parchment paper with the sides overhanging. It will be easy to unmold. Set aside. Strain the fruits mixture thru a fine strainer over a bowl. *Do not discard the liquid. It will be used at a later stage.*.
- Strain the fruits mixture thru a fine strainer over a bowl. *Do not discard the liquid. It will be used at a later stage.* Set aside. In a large bowl, add flour, baking powder, sugar, cinnamon, nutmeg, ginger and cloves..
- Set aside. In a large bowl, add flour, baking powder, sugar and all spice. Stir to combine well. Create a well in the center. Add in egg. Add in the mixed fruits..
- Add in the fruits liquid 1 TBSP at a time, at the same time mixing. Keep adding and mixing until it is very annoying to mix anymore. You should have a wet and sticky dough, but not runny. Discard any leftover liquid..
- Mix to combine well. Transfer into the prepared loaf pan. Wack into the oven and bake for 1 hr, or until the top turns dark brown and pass the skewer test. Remove from oven and set aside until completely cooled..
- Unmold and transfer onto a large cling film. Wrap the cake and set aside for 24 to 48 hrs before slicing and serving. *It tastes better the next day.* Serve with butter and a cup of tea on the side..
Together, Irish breakfast and Irish whiskey mingle with spices, citrus, and tea-soaked dried fruits in Chef John's super moist and fragrant loaf of barmbrack Barmbrack comes in tons of varieties, from light and yeasted to super-dense and fruitcake-like, which is what I attempted here. It comes from the Irish words bairin meaning loaf, and breac meaning speckled. So the word barmbrack literally translates as speckled loaf, because of the appearance of the fruit within It was traditionally eaten as a sweet afternoon snack, spread with butter and served with a nice cup of tea. Not as rich as a Christmas cake, and more like a bread, with a scattering of The Irish term for this, Bairín Breac, means 'speckled bread' indicating that the fruit was scarce in the loaf. The Druidic tradition is represented by the inclusion of charms in.
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