Title: Irish Hallowe'en Bread (Barmbrack)
Categories: Breadmaker Ethnic Holiday
Yield: 1 Loaf

LARGE 1 1/2 LB LOAF
2 1/4	ts	Active dry yeast
3	c	Bread flour
3	tb	Powdered milk
3/4	ts	Salt
3/4	ts	Ground allspice
1/3	c	Sugar
3	tb	Grated orange zest
3	tb	Butter
1 1/4	c	Water
3/4	c	Currants
3/4	c	Golden raisins
1		Coin wrapped in foil
SMALL 1 LB LOAF
1 1/2	ts	Active dry yeast
2	c	Bread flour
2	tb	Powdered milk
1/2	ts	Salt
1/2	ts	Ground allspice
1/4	c	Sugar
2	tb	Grated orange zest
2	tb	Butter
3/4	c	Plus 2 TBS water
1/2	c	Currants
1/2	c	Golden raisins
1		Coin wrapped in foil

: Add all ingredients EXCEPT the currants, raisins and the coin in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. : At the beeper (or at the end of the first kneading in the Panasonic, National and Sanyo) add the currants and raisins and continue on the bread cycle. : Grease the outside of the foil-wrapped coin. During the final rising, at least 10 minutes before the bread begins to bake, gently insert the wrapped coin into the center of the loaf so that it is just under the surface. Make sure the lid of the machine is closed and continue the bread cycle.

: FROM: The Best Bread Machine Cookbook Ever - Ethnic Breads by Madge Roseberg. ISBN 0-06-017093-X Copyright 1994. Formatted for MM by Trish McKenna 10/8/95.

: Traditionally the baker hides a coin in this sweet bread. Some say it will bring good luck, others swear it will bring ghostly visitations.

From: Trishmckenna To: All

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