Irish Fruit Tea Bread Recipe

Traditional Irish Soda Bread The Irishman's Wife

WEBJan 28, 2024 · Here’s how to make this classic Irish soda bread recipe. Preheat the oven to 200 degrees Celsius. In a large bowl, combine all the dry ingredients. Give it a 10 …

Rating: 5/5(1)

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World's best No Yeast Bread Irish Soda Bread

WEBPreheat oven to 220°C/430°F (200°C fan). Line tray with baking paper. Whisk both flours (not Extra Flour), baking soda and salt in a bowl. Add …

Rating: 5/5(100)
1. Preheat oven to 220°C/430°F (200°C fan).
2. Line tray with baking paper.
3. Whisk both flours (not Extra Flour), baking soda and salt in a bowl.
4. Add buttermilk, stir until it's too hard to stir anymore.

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Irish Tea Bread (AKA Barmbrack) [Easy] Robust Recipes

WEBMar 10, 2021 · Allow the tea to cool. Then, prepare the bread pan and pre-heat the oven. Mix the dry ingredients – In a large bowl mix together the …

1. This step allows the raisins to soak up all the tea making them plump and juicy. This is an essential step for this recipe. Steep the tea for 5 minutes (or according to package directions). While the tea is steeping, add both kinds of raisins to a medium mixing bowl, along with the zest of the lemon and orange. Once the tea has steeped, remove the tea bags and add the still hot tea to the bowl. Toss everything together. Once the tea has cooled stir in the whiskey (if using). Cover the bowl and allow it to sit at room temperature for at least 8 hours (or overnight).
2. When you are ready to bake the bread, brew some more strong breakfast tea. Allow it to cool completely (I sometimes pop mine in the freezer to help seep things along). Preheat the oven to 325 degrees Fahrenheit. Grease a 9 inch bread pan, and line the bottom of it with parchment paper. Note: if things tend to stick easily in your bread pan then I suggest using extra parchment paper to allow for overhang, to create “handles” to easily lift out the bread once it’s baked.
3. In a large mixing bowl combine the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Create a well in the dry ingredients.
4. Add the brown sugar, whisked egg, and vanilla. Add half of the soaked fruit, along with any of it’s liquid to the dry ingredients. Give it a mix and then add the remaining fruit and liquid. Now stir in the tablespoon of whiskey (if using) along with 1/4 cup of the fresh strongly brewed tea that is now cooled. NOTE: The batter should be thick, and very wet. It should be pourable, but not runny. Depending on how much of the tea the raisins initially soak up depends on how much of the freshly brewed tea you will need to add. Start with 1/4 cup and gradually add 1 tablespoon of tea until the consistency is just right. Keep in mind that if the batter is too runny the loaf will take up to 90 minutes to bake, and it still may have a slightly under baked center.

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