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Barmbrack (Irish)

4 tb sugar
3 tb warm water
1 pk active dry yeast
1 egg, beaten
2 c all-purpose flour
2 tb butter or margarine
1/2 ts salt
1/4 to 1/2 cup milk
1 c golden raisins
1 c currants
1/2 c chopped candied orange or lemon peel
vegetable oil
1 tb cold water

Combine 1 tablespoon of the sugar, warm water and yeast. Stir to
dissolve yeast and let stand until bubbly, about 5 minutes. Blend
egg into yeast mixture.

Fit processor with steel blade. Measure flour, butter, 2 tablespoons
of the remaining sugar and salt into work bowl. Process until
mixed, about 15 seconds.

Turn on processor and slowly add yeast mixture through feed tube
to flour mixture. Process until blended, about 10 seconds.

Turn on processor and very slowly drizzle just enough milk into
flour mixture so dough forms a ball that cleans the sides of the
bowl. Process until ball turns around bowl about 25 times. Turn
off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining milk
to make dough soft, smooth and satiny but not sticky. Process until
dough turns around bowl about 15 times.

Turn dough onto lightly greased surface. Knead raisins, currants
and candied fruit peel into dough. Shape into smooth ball and place
on greased cookie sheet. Flatten ball into a circle about 6 inches
in diameter. Brush with oil and let stand in warm place until
doubled, about 1 hour.

Heat oven to 350 F. Bake until bread sounds hollow when tapped, 40
to 50 minutes.

Mix cold water with remaining 1 tablespoon of the sugar.

Remove bread immediately from cookie sheet and place on wire rack.
Brush with sugar-water mixture. Cool.


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