Razzle Dazzle Recipes - Recipes for St.
"Your source for Irish recipes online for celebrating St. Patrick's Day"
Makes 1 loaf.
Also known as Irish speckled bread, it's named for 'barm,' the froth that forms on the top of fermenting malt liquors and in preyeast days was used to leaven the dough. The loaf is moist and rich, served fresh the first day it's baked, then toasted and slathered with butter and jam as it ages.
• 1 pkg. (or scant tbsp.) active dry yeast
• 1 c. warm whole milk
• 3 c. all-purpose flour
• 1 tsp. grated nutmeg
• 1/2 c. sugar
• 2 tsp. cardamom seeds
• 3/4 c. (1 1/2 sticks) melted butter
• 1 1/4 c. currants
• 3/4 c. chopped crystallized ginger
• 3 eggs
Put the yeast into a small bowl and add the milk. Add a sprinkling of flour and leave in a warm place for 15 minutes until the surface is covered with bubbles.
In a large bowl, stir together the flour, nutmeg, sugar and cardamom, then stir in the melted butter, currants and ginger. Blend in the yeast mixture with the eggs and beat well with a wooden spoon. Turn dough out of the bowl onto a lightly floured board and knead lightly. Flours vary in the amount of liquid they absorb and it may be necessary to work in a little flour to keep the dough from sticking. Knead for about 10 minutes, then return the dough to the bowl and cover it with a cloth. Allow the dough to rise to double, about 1 1/2 hours.
Grease a 9-inch round cake pan. Punch the dough down, then press into the pan. Cover the dough and leave until doubled, about 50 minutes. Preheat the oven to 400 degrees.
Bake for 30 minutes. Reduce the heat to 325 degrees and continue baking until the bread is firm, another 45 minutes. Remove from the oven and set on a wire rack for about 5 minutes, then turn out of the pan and continue to cool on the rack.
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Graphic from Kim's Whim