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Barm Brack – Irish Halloween Bread – A traditional Irish recipe served around Halloween. Barm Brack is a little sweeter than sandwich bread, but not as rich as cake. The Irish bake items into the bread as a game of fortune-telling. Sometimes there is a ring indicating an impending marriage or a coin foretelling good luck or riches.
I am a bit of a sucker for all things Irish.  Perhaps it’s because of my Scottish/Irish lineage or maybe I just love their recipes and style.  If you look back over the last three years of recipes on SRFD (today is my three year anniversary!) you’ll see several traditional Irish recipes such this Barm Brack- an Irish Halloween Bread, Irish Soda Bread and another sweeter version of Sweet Irish Soda Bread.  I often incorporate Bailey’s Irish Cream in desserts, whenever possible, whether or not it’s St. Patrick’s Day.  Check out Bailey’s Irish Cream Mousse Pie, Bailey’s Irish Cream Chocolate Truffles, and Bourbon Balls with Jameson.  Go green!
Barm Brack is one of those Irish recipes I just couldn’t pass up.
Traditionally served around Halloween, Barm Brack is a little sweeter than sandwich bread, but not as rich as cake.  The Irish bake items into the bread as a game of fortune-telling.  Sometimes there is a ring indicating an impending marriage or a coin foretelling good luck or riches.  I didn’t bake a ring or coin in my bread but I did manage to find a way to add Irish whiskey 🙂
This is a simple yeast bread chucked full of golden raisins, currents and raisins.
Some Barm Brack recipes include black tea, thus the idea it is a tea bread. Â I skipped the tea but soaked the fruit in Irish Whiskey to add a little zing. Great way to add a little spirit to this recipe!
What kind of pan should you use to bake Barm Brack?
Baked in a 9-inch springform pan we were very happy with the results. This Barm Brack bread has a terrific texture, amazing flavor and just wait until you experience the incredible aroma lofting from the kitchen while baking. If you don’t have a springform pan, use a skillet, deep dish cake pan or square baker.
We couldn’t even wait for it to cool before cutting off a few delicious slices.
The Irish serve afternoon tea with Barm Brack and sweet creamy butter. Â What’s not to LOVE!?
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Barm Brack - Irish Halloween Bread
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr
Yield: 10 slices
Course: Bread
A traditional Irish recipe served around Halloween. It's a little sweeter than sandwich bread, but not as rich as cake.
Ingredients
- 4 ¾ cups bread flour, plus extra for kneading
- 1 teaspoon allspice
- 1 teaspoon salt
- 1 package active dry yeast (2 1/4 teaspoons)
- 3 tablespoons granulated sugar
- 1 ¼ cup milk, heated to 95-100 degrees on an instant read thermometer
- â…“ cup water, plus extra as needed
- â…“ cup Irish Whiskey, such as Bushmills or Jameson
- vegetable oil for oiling the bowl and pan
- 4 tablespoons unsalted butter, room temperature
- 1 ¾ cups mixed golden raisins, raisins, and dried currants
- 1 -2 tablespoons milk for garnish
- 1 tablespoon turbinado sugar for garnish
Instructions
- Place the raisins, currants and golden raisins in a small bowl or measuring cup. Add the whiskey and 1/3 cup water. Soak the fruit for at least 1 hour or overnight.
- When ready to start the bread, drain the raisins reserving the liquid. Add enough water to the soaking liquid to measure 2/3 cup. Set aside the fruit and liquid.
- Sift the flour, allspice and salt into the bowl of a stand mixer fitted with the dough hook. Stir in the yeast and granulated sugar. Turn the stand mixer on the lowest setting and add the warmed milk, water and whiskey mixture. Mix until the dough pulls away from the side of the bowl, becoming slightly sticky but soft.
- Put the dough in an oiled bowl, cover with plastic wrap and let it rise in a warm place for about 1 1/2 hours or until it has doubled in size.
- Turn the dough out onto a floured surface and knead lightly for one minute. Add the butter and soaked fruit and work them in until completely incorporated. Return the dough to the oiled bowl and cover with plastic wrap. Allow the bread to rise again - for about 30 minutes.
- Oil or grease a 9" spring-form or cake pan. Form the dough into a neat circle and press into the prepared pan. Cover and let the dough rest in a warm place until it has risen again, about 1 hour.
- Preheat the oven to 400 degrees. Brush the top of the loaf with milk and sprinkle with about 1 tablespoon turbinado sugar. Bake for 15 minutes then cover with foil. Lower the temperature to 350 degrees and bake for 45-55 minutes or until golden brown and it sounds hollow when tapped on the bottom. Transfer to a rack and cool.
- Serve sliced spread with butter.
Recipe Notes
(Inspired by a recipe in The Complete Irish Pub Cookbook)
Here are a few more recipes you might also enjoy:
Classic Irish Soda Bread is one of the easiest, most rewarding quick breads you can make at home! Click HERE to get the easy recipe.
Fresh Baked Brown Irish Soda Bread with an amazing crust, a nutty, fluffy, soft crumb and a flavor that is often found with harder-to-make yeast breads. Click HERE to get the recipe.
Thanks so much for stopping by! Tricia
Monica says
I've never made anything like this so I'm fascinated. As always, your bread came out beautifully! It's got so much texture and flavor. Your house must've smelled insanely good!
Tanna at The Brick Street Bungalow says
Happy Third Anniversary, Tricia. I am so glad to have "met" you through blogging. I am just sure we need to meet in person one of these days. Your recipes, your photos and your sweet spirit make this a wonderful, wonderful place to visit. Here's to many more years of Saving Room for Dessert!! <br /><br />This bread looks like just the kind of comfort food I need this weekend.
Daniela Grimburg says
Happy 3rd Anniversary, Tricia.<br />Your blog is beautiful and the recipes delicious, I love to visit.<br />This Irish bread looks soo inviting, I'm ready to try it right now!
Mary Bergfeld says
Your bread looks amazing! I'd love a slice with Irish beyyer and my afternoon tea. I hope you have a wonderfulweekend. Blessings…Mary
Susanna says
I can say first hand that this bread was DELICIOUS!!! It was great meeting you the other day. My mom really liked you too. Also, Ed gave me the info today… thank you very much! Congrats on 3 years with this blog. It shows your heart, soul, and dedication. I hope to see you at a future event soon. 🙂
Angie Schneider says
This somehow reminds me of X'mas bread..would love a large slice for my breakfast, Tricia. Totally irresistible!
scrambledhenfruit says
Happy Third Blog Birthday! I'm partial to the Irish myself, and your bread is lovely. I love the tipsy raisins! 🙂
Wendy says
Your Irish raisin bread looks so delicious, Tricia! I can imagine the delight of spreading it with butter and nibbling it along with a hot cup of tea. I enjoy making Irish soda bread with raisins. Usually, soda bread is my comfort zone in bread baking.However, I really want to try this bread. I will follow your directions carefully and perhaps conquer the yeast demon! 🙂
Maureen | Orgasmic Chef says
Oh this looks amazing! I'd be happy to have this all winter (and maybe all summer) too!
Abbe@This is How I Cook says
I've never heard of this bread, Tricia but i can assure you I will be trying it! I love raisins and the though of Jameson's in there really hits the spot. I've been blogging about the same and I'm not sure I've ever stuck with anything for that long! So glad I found you!
Anna and Liz Recipes says
Hey Tricia! We love a good Irish bread and Happy 3rd Anniversary! And, we're so glad we're friends! <br />