Irish Fruit Loaf 'Barmbrack' KerryAnn Dunlop - AD
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Date: 2020-05-11
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Comments and reviews: 10
Gary
I'm baking a loaf today (30-Oct) in case it goes wrong, and I'll have a chance to bake tomorrow if necessary. Notes: 1. There is no written recipe to resolve ambiguities or mistakes in the video. 2. You don't specify the size of the pan (I'm using a 2 lb loaf tin, I hope that's about right. 2. You're using a random utensil from your cutlery drawer to represent a tablespoon rather than a standard 15ml measure. 3. Three tbsp (45g) of mixed spice sounds like far too much; that's nearly a whole jar. I used 30, and the batter tasted good. 4. The dough is far too wet for a dough hook because it doesn't stick to itself, so the mixer doesn't pull the flour from the bottom. Unless you remove and thoroughly scrape the bowl after the first mix and after the fruit is added, you will get a big clump of unmixed powder when you try to fill the tin. Honestly, you're probably better off mixing this dough with a wooden spoon. Results: 1. Skewer clean after 40 mins at 160C (Fan. Brushed top of loaf with honey and returned to oven for 5 minutes to glaze. .
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I'm baking a loaf today (30-Oct) in case it goes wrong, and I'll have a chance to bake tomorrow if necessary. Notes: 1. There is no written recipe to resolve ambiguities or mistakes in the video. 2. You don't specify the size of the pan (I'm using a 2 lb loaf tin, I hope that's about right. 2. You're using a random utensil from your cutlery drawer to represent a tablespoon rather than a standard 15ml measure. 3. Three tbsp (45g) of mixed spice sounds like far too much; that's nearly a whole jar. I used 30, and the batter tasted good. 4. The dough is far too wet for a dough hook because it doesn't stick to itself, so the mixer doesn't pull the flour from the bottom. Unless you remove and thoroughly scrape the bowl after the first mix and after the fruit is added, you will get a big clump of unmixed powder when you try to fill the tin. Honestly, you're probably better off mixing this dough with a wooden spoon. Results: 1. Skewer clean after 40 mins at 160C (Fan. Brushed top of loaf with honey and returned to oven for 5 minutes to glaze. .
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Jess
I've made variants of this recipe before and have found a few things- when I soaked my fruit in hot tea, the next day it was pretty mushy and the fruit lost its shape. I've done it since with cooled tea and it works a treat. Also, instead of using milk I've used the fruit soaking liquid and no sugar - fruit sugars leach out of the fruit and will make the bread plenty sweet. It also really amps up the fruity flavour: )
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I've made variants of this recipe before and have found a few things- when I soaked my fruit in hot tea, the next day it was pretty mushy and the fruit lost its shape. I've done it since with cooled tea and it works a treat. Also, instead of using milk I've used the fruit soaking liquid and no sugar - fruit sugars leach out of the fruit and will make the bread plenty sweet. It also really amps up the fruity flavour: )
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craiposuc
Hi kerryann nice to watch you i would like to do your recipe of the barmbrack but i don't understood every things why because i'm french yes I know it's not easy every days but if you can write your recipe I can translate it! please I want to try but more important I want to taste it! in wait to read you soon by and merci beaucoup kerryann
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Hi kerryann nice to watch you i would like to do your recipe of the barmbrack but i don't understood every things why because i'm french yes I know it's not easy every days but if you can write your recipe I can translate it! please I want to try but more important I want to taste it! in wait to read you soon by and merci beaucoup kerryann
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LeftPinkie
Argh! Free-range eggs? I didn't know eggs could range. And why should it matter if the eggs came from caged or free-range hens? I'll bet that if you did a blind taste test, most won't be able to tell the difference. I love how the marketing machine & the farm-to-table trend have all of you millennials fooled.
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Argh! Free-range eggs? I didn't know eggs could range. And why should it matter if the eggs came from caged or free-range hens? I'll bet that if you did a blind taste test, most won't be able to tell the difference. I love how the marketing machine & the farm-to-table trend have all of you millennials fooled.
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Zen
In the south I always enjoyed this the most on a rainy morning coming into the kitchen after milking the cows - slightly toasted with some butter, tea and fresh milk stops the rain and brings out the sun every time.
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In the south I always enjoyed this the most on a rainy morning coming into the kitchen after milking the cows - slightly toasted with some butter, tea and fresh milk stops the rain and brings out the sun every time.
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Alf
The first thing I thought of seeing it, was Dwarf bread as described by Sir Terry Pratchett in the Discworld books. Having watched the video however, barmbrack sounds far more delicious.
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The first thing I thought of seeing it, was Dwarf bread as described by Sir Terry Pratchett in the Discworld books. Having watched the video however, barmbrack sounds far more delicious.
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Patrick
I am patrick kelly I live in Newry, Northern Ireland and I would like to be a part of the foodtube team my passion is to save people money like jamie with his money save meals
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I am patrick kelly I live in Newry, Northern Ireland and I would like to be a part of the foodtube team my passion is to save people money like jamie with his money save meals
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Nicole
Great job KerryAnn! Nice to see Derry getting some attention! Northern Ireland is a lovely part of the world. Plus, nothing beats a cup of tea and a lovely slice of barmbrack.
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Great job KerryAnn! Nice to see Derry getting some attention! Northern Ireland is a lovely part of the world. Plus, nothing beats a cup of tea and a lovely slice of barmbrack.
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Aleks
Please explain some terminology of ingredients: strong bread flour and caster sugar. Sorry, just want to find the same ingredients here in the USA. Thanks in advance!
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Please explain some terminology of ingredients: strong bread flour and caster sugar. Sorry, just want to find the same ingredients here in the USA. Thanks in advance!
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Shirley
I was thinking about you the other day and here you are looking fantastic and baking fantastic. So nice to see you again hope to see more videos. Thanks for sharing
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I was thinking about you the other day and here you are looking fantastic and baking fantastic. So nice to see you again hope to see more videos. Thanks for sharing
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