Barmbrack is a famous traditional Irish leavened bread often eaten at Halloween and at St Patrick’s Day although it can be eaten anytime of the year. My Dad enjoys baking and makes amazing breads and rolls. After recently trying a shop bought Barmbrack he challenged himself with coming up with a gluten free Barmbrack. After a few attempts this is his recipe…..
4 tablespoons brandy
half a teaspoon of salt
25g unsalted butter cut into small pieces
25g golden caster sugar
225g gluten free white bread flour plus extra for dusting fruit
25g mixed peel
half a teaspoon xanthan gum
1 teaspoon dried easy bake yeast
Instructions: (using a bread machine)
Soak the raisins in the brandy, preferably overnight but for at least 2 hours. Drain the raisins and put the liquor in the pan of the bread machine together with the water. Add the salt, butter, sugar, egg, flour and xanthan gum and finally sprinkle over the yeast.
Set the machine on a normal white loaf programme for a 500g loaf size (program 1 on many makes)
After about 15 minutes add the raisins and mixed peel which have been lightly dusted in flour (to stop them sticking together) to the dough mixture and let the machine continue to the end of the programme.
Remove the pan from the machine as soon as the programme finishes and leave the loaf in the pan 5 minutes before tipping out to cool on a wire rack.
Serve sliced and toasted, spread with butter. Freezes well