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Barmbrack

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      Title: BARMBRACK
 Categories: Ireland, Bread/rolls
      Yield: 2 Servings
 
    3/4 c  Milk
    1/2 c  Sugar, granulated
  1 1/2 ts Salt
    1/4 c  Butter/margarine
      3    Pkg or cakes of yeast*
    1/2 c  Water; very warm
      2    Eggs; beaten
      5 c  Flour; sifted
      1    Lemon rind; grated
  1 1/4 c  Golden seedless raisins
    1/3 c  Mixed candied fruits;chopped
 
  * 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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