IRISH HALLOWEEN TRADITION - BARMBRACK

Directions

1. In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot for 10 minutes, then whisk in the beaten egg.
2. In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter, and sugar. Mix well, incorporating butter with fingertips (or paddle, if using a mixer) until absorbed.
3. Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).
4. When the dough begins to come together, add the raisins, currants, lemon zest, and orange zest, then mix to combine. It will be a somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface, and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.
5. Butter a loaf pan and lay in the dough, pushing down so the dough covers the bottom of the pan. Stretch plastic wrap loosely over the pan and put it in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.
6. Heat the oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it’s done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible.