Hallowe'en as a holiday originates in Ireland: Oíche Shamhna was the original Gaelic new year's eve, where the division between the living world and the spirit world would open for one night only to permit the dead to pass over. Sometimes, though, pesky spirits would accidentally (on purpose) take people who were still alive into the spirit world, where they'd get stuck forever. To prevent this from happening, the living people were advised to disguise themselves as ghouls, goblins and sprites to fool the spirits into thinking they were some of their own, and prevent their apprehension.
Once the Irish migrated en-masse to the United States, Hallowe'en became part of the American consciousness, and was popularised worldwide through American television. How the Irish celebrated Hallowe'en was always a little bit more ghoulish and pagan when I was a kid, and not as holiday-fied as the American Hallowe'en, but over my lifetime it has lost popularity and has become completely overshadowed by Christmas. Seriously, we have Christmas stuff in the shops from September.
So, in the spirit of sharing our traditions, I will share with you a recipe for barmbrack, or báirín breac in Irish, which is a fruited bread often eaten at this time of year. Hidden inside the loaf are a few trinkets that have symbolic meaning: a ring for marriage, a coin for wealth, a stick for poverty, a pea for spinsterhood, and a relic for a religious life. Nowadays, it's usually only a coin or ring. And yes, even the ones in the shop have the trinkets hidden inside; I understand in America it's illegal to sell food that contains foreign object, but not here!
I tried making this the traditional way, with a home-cultured yeast and tea-soaked fruit, but it was really really difficult: making your own bread starter is a tricky business, and I personally find it too sour, and using soaked fruit made a complete and utter mess. Instead, I've somewhat adapted the traditional bread recipe to make it a tad easier.
DIFFICULTY
Requires bread making
TIME
About 5 hours
RECIPE RATING
Experienced
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INGREDIMENTS
Makes one large loaf, weighing roughly 1½ pounds (680 grammes)
6 fluid ounces (170 millilitres) strong black tea, hot
10 ounces (280 grammes) raisins or currants, or a mixture of both
2 teaspoons (10 grammes) brown sugar
12 ounces (340 grammes) white spelt flour, plus up to 2 ounces (55 grammes) extra for dusting
1½ teaspoons (7 grammes) salt
1 quarter-ounce (7 gramme) packet of dry active yeast
1 ounce (30 grammes) caster sugar
1 medium (US Large) egg, or you can use more tea
1½ ounces (40 grammes) unsalted butter, soft, or margarine
Demerara sugar, for sprinkling
Eggwash
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FREE FROM
Nuts, wheat
CONTAINS
Spelt, dairy (italics show alternatives), eggs (italics show alternatives), refined sugar, yeast
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METHOD
- In a large jug, mix the fruit with the hot tea and brown sugar. Heat in the microwave on full power for 1 minute, stirring half way. Allow the fruit to cool to hand-hot, which will take about 20 minutes
- Strain all the liquid out of the fruit, pressing as much liquid as you can out of the fruit. Set the fruit aside for later, and make sure the tea is still hand-hot: it should feel like nice bathwater. If it's too cold, heat gently in the microwave until it's hot enough again.
- In a large mixing bowl, sieve in 8 ounces (225 grammes) of the flour, and add in the yeast, the sugar, and salt. Mix in the egg, and only enough of the strained tea to make what looks like a thick pancake mixture. Cover loosely with a tea towel or cling film, and allow to rise for about 20 minutes to half an hour. This will help the strengthening of the gluten.
- Once the dough has risen, add in the remaining 4 ounces (115 grammes) of flour and mix to a very soft dough; it will be a little bit tacky. Sprinkle some of the premeasured flour onto the work surface and knead until smooth.
- Add the butter and fruit into the dough, and knead again until the dough is very smooth and supple, and passes the window-pane test. The whole kneading process from adding the flour to finished dough might take up to 20 minutes and will be incredibly messy, so prepare yourself and don't be afraid to flour the surface often (making sure not to add more than 2 ounces (55 grammes). If you have a standing mixer with a dough hook, it'll be ready in half the time.
- Roll into the dough into a ball, return to the bowl, and allow to rise for about an hour to two hours, or until just over doubled in size.
- Grease and flour an 8 inch (20 centimetre) deep, round cake tin. You could also use two 8 inch (20 centimetre) sandwich tins to make shallower loaves.
- Once doubled, press the air out of the dough and shape again to a ball, making sure the surface is very smooth and tight. Put into the prepared tin and flatten out until the surface is level. Cover again and allow to rise once more until doubled in size, about 45 minutes. In the last few minutes of rising, preheat the oven to 180°C (350°F, Gas Mk.4).
- Brush the surface of the loaf with eggwash and sprinkle with Demerara sugar. Bake the loaf on the centre shelf of the oven for 30 to 45 minutes: the top will be a beautiful golden brown, and to test the doneness take the loaf out of the tin and knock the bottom, and if it sounds hollow it's done.
- If the top is browning too quickly, cover with a tin foil hat. Ovens turn loaves of bread into conspiracy theorists sometimes.
- When cooked, carefully remove from the tin and cool on a wire rack. If you want to enjoy it freshly baked, allow it to cool enough to handle before cutting, but it's best cut at room temperature.
STORAGE
These keep for up to 3 or 4 days in an airtight container at room temperature. Do not store in the fridge!
