Irish Yeast Bread Mix
Submitted by sherrill
Irish yeast bread mix prepares a shelf-stable allspice-and-lemon-scented dry blend that bakes into a sweet raisin-and-currant yeast loaf. Make the mix once, bake fresh loaves on demand or gift in a jar with instructions.
YIELD
2 loavesPREP
40 minCOOK
50 minREADY
240 minIrish yeast bread mix is the smart prepper’s recipe: stir up a big batch of dry mix once, then pull out four cups whenever you want a fresh sweet yeast loaf studded with raisins and currants. The mix combines flour, sugar, salt, allspice, instant nonfat milk powder, and lemon zest into a base that bakes up tasting like proper Irish barmbrack.
The allspice is what makes this version distinctly Irish. A teaspoon and a half (across two loaves’ worth of mix) brings warm, almost mulled-wine character that pairs beautifully with the raisins and currants folded in at the kneading stage.
The mix keeps for weeks in a sealed bag at room temperature, making it a perfect homemade gift in a mason jar with the baking instructions tied on with twine.
Pro Tips
- Use fresh lemon zest, not dried, for the brightest aroma. Microplane directly into the mix and shake the bag thoroughly to distribute.
- Test the yeast in warm 105°F to 115°F (40°C to 46°C) water. If it doesn’t foam within 5 minutes, your yeast is dead and the loaf won’t rise.
- Knead the raisins and currants in by hand, not the mixer. Aggressive kneading bursts the fruit and stains the dough purple.
- Bake to deep golden brown, about 50 minutes. Tap the bottom for a hollow sound to confirm the loaf is fully baked through.
Variations
- Swap raisins for chopped dried apricots or candied citrus peel for a different fruit profile.
- Add a tablespoon of caraway seeds for a more Scandinavian-leaning sweet bread.
- Brush the warm crust with a simple sugar and milk glaze for a sweet, shiny finish.
Ingredients
Directions
To make mix, combine all ingredients in plastic bag except lemon zest.
Add zest and shake bag well.
Seal and set aside until needed.
To make 1 loaf: sprinkle yeast over warm water and let foam for 5 minutes.
Place 2 cups of well shaken mix into a large bowl with the milk, butter and yeat mixture and beat with an electric mixer until well blended.
Cover bowl and let mixture rise in a warm place for 30 minutes.
Then place two more cups of mix onto the surface of dough in bowl.
Beat until well blended again with mixer or by hand.
Place a little flour on work surface and mix in the raisins and currants.
Incorporate this into the dough and knead until smooth and elastic, adding additional flour to make a fairly stiff but pliable dough.
Place dough in a large grerased bowl and turn to coat.
Cover and let dough rise double in bulk, about 1 to 2 hours.
Punch down and knead into a round loaf.
Place on baking sheet and allow to rise double in bulk.
Bake in a 350℉ (180℃) oven until done, about 50 minutes.
Makes 1 large loaf.
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