BARMBRACK
31bs (1.350kg) flour
2 oz (55 grams) yeast
2 tspns salt
1½ pints (900ml) milk
4 oz (110 grams) butter
4 oz (110 grams) sugar
1 lb (450 grams) sultanas
4 oz (110 grams) currants and raisins mixed
4 oz (110 grams) mixed peel
1 tspn mixed spice
Sieve together all dry ingredients except sugar into a bowl. Mix the yeast with a tspn of the sugar and half the milk.Sprinkle a little flour on top and leave in a warm place for 10 minutes. Mix in the flour; add remaining liquid and mix thoroughly. Knead into a ball and turn onto a floured surface. Knead for 15 minutes or until the dough no longer feels sticky. Put into a greased bowl and leave to rise for ½ hour. Punch down and flatten to a large round. Place margarine, sugar, and dried fruit in the middle and work in these ingredients by kneading until evenly incorporated in the dough. Return the dough to greased bowl, let rise for a further 30 minutes. Divide in half and shape to fit tins. Cover and leave to rise until dough reaches top of tins. Brush with milk and bake for about 50 minutes at 400°F (200°C) or until hollow.
Scanned from a postcard inscribed: "Produced by Lake/and Design, Bailieborough © Copyright"
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