Name: Barmbrack (Irish)
Ingredients: 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

Understanding Bible prophecy encourages in two unique ways. First, it serves as a reminder that God controls history. When, you read from the pages of Scripture how He keeps His promises, your faith is strengthened… By reflecting on the fulfilled promises of the past, you can find great comfort as you look toward the future. Second, understanding God's promises for the future provides a solid foundation to which you can anchor your hope – a sturdy shield with which you can deflect your doubts and fears about tomorrow… When you reflect on God's plans and promises for you and for the world, you can face the future without fear.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables	Irish	Breads	1	Servings

INGREDIENTS

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

INSTRUCTIONS

Makes 1 loaf
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 lighyly 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 - 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.
Food Processor Bread Book From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”