Barm Brack is an Irish fruit bread eaten on St. Brigid’s Feast Day, February 1. Golden raisins predominate, along with citron or other dried fruit. It has a hint of spice and makes an excellent breakfast bread. The bread machine makes light work of making this bread, but due to the higher sugar content it is best made on the dough cycle, then removed, shaped and baked in the conventional oven. Otherwise it tends to scorch if run through a bread machine baking cycle. Or it can be made the traditional yeast method - using a heavy duty mixer or bowl and wooden spoon. I’d call this an upscale raisin bread you are sure to enjoy. (The one pound loaf ingredient amounts are listed below on left side, with increased amounts for a 1 ½ pound loaf in parentheses.)
Put all ingredients except orange peel and golden raisins in bread machine pan in order recommended by manufacturer. Set for dough cycle and select 1 or 1 1/2 pound loaf size, then start. When bread machine beeper signals, add the raisins and citron. At end of cycle, remove dough from pan and punch down on lightly floured board. Allow to rest 10 minutes.
Shape dough in loaf shape and place in greased 9 1/2 inch bread pan or other size to fit dough.
Cover and let rise iin warm place for 1 hour or when it is nearly doubled in size. Bake in a preheated 350 degree oven for 30- 40 minutes (slightly less time for dark loaf pans.)
Remove from pan and cool on wire rack before cutting or wrapping.