* Exported from MasterCook *
Bread, Chocolate Barmbrack
Recipe By :Andrew Smyth, The Great British Baking Show
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Posted
Amount Measure Ingredient -- Preparation Method
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For the bread:
300 grams bread flour
2 1/2 tablespoons ground mixed spice -- see directions
1/4 teaspoon salt
8 grams rapid-rise yeast
33 grams unsalted butter -- softened
66 grams golden caster sugar
200 milliliters 2% low-fat milk
1 large egg
100 grams mixed dried fruit
30 grams mixed candied peel
100 grams Belgian milk chocolate chips
1 tablespoon sunflower oil -- for greasing
For the glaze and decoration
1 tablespoon caster sugar
50 milliliters boiling water
50 grams dark chocolate -- finely chopped
50 grams white chocolate -- finely chopped
Barmbrack is a tea loaf similar to the Welsh bara brith. Here the
same flavors have been used in this sweet bread laced with delicious
dried fruit and chocolate. The recipe is from the tv show 'The Great
British Bake Off' (season 7, episode 3) broadcast in the US as 'The
Great British Baking Show' (season 4, episode 3).
For mixed spice, mix together cinnamon, nutmeg, ginger and cloves or allspice.
For the bread, line a baking tray with baking paper and dust
generously with flour.
Sift the flour, mixed spice and salt into a large mixing bowl. Add
the yeast on the opposite side to the salt. Add the butter and sugar.
Mix using your hand in a claw position until well combined.
Gently warm the milk until it is warm to touch, then whisk in the egg.
Make a well in the middle of the dry mixture and pour the milk
mixture into it. Dust your hands with flour and mix using your hand
as before, until the dough comes together. It will form a very wet
dough. Knead the dough for 10 to 15 minutes in the bowl (use a dough
scraper if you have one), or until the dough starts to tighten
(though it will still be sticky). Regularly scrape off any dough
stuck to your hands.
Flour the work surface and your hands. Spread the dough out in a
rough rectangle and add the dried fruit, candied peel and chocolate
into the middle of the dough. Knead for a further 2 minutes to incorporate.
Place the dough on the prepared tray and shape into an oval. Lightly
dust with flour and cover with oiled cling film. Leave in a warm
place to prove for an hour or until doubled in size.
Preheat the oven to 380F/195C.
Once the dough is proved, remove the cling film and slash once
lengthways across the top with a sharp knife. Bake for 40 minutes on
the bottom shelf of the oven, rotating the tray midway through
cooking to ensure you get an even crust (the loaf should be a
dark-brown colour). If the bottom edges brown too early, wrap a strip
of aluminium foil around the loaf.
Just before the loaf is cooked, make the glaze. Mix the sugar with
the boiling water in a small bowl until the sugar is dissolved.
Place the loaf on a wire rack and, while it is is still hot,
liberally brush the glaze all over the crust.
To decorate, gently melt the dark chocolate in a microwave or
bain-marie. Allow to cool for 5 minutes then drizzle liberally over
the loaf. Repeat with the white chocolate.
Recipe Tips: Wet doughs, like in this recipe, are easier to knead
using a freestanding mixer fitted with a dough hook, though it will
not take as long. When kneading by hand, it's usually easier to use
the stretch and fold method.
S(Internet address):
"http://www.bbc.co.uk/food/recipes/chocolate_barmbrack_09509";
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Per Serving (excluding unknown items): 274 Calories; 10g Fat (31.3%
calories from fat); 6g Protein; 43g Carbohydrate; 2g Dietary Fiber;
27mg Cholesterol; 72mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2017 - 0722