Irish Barmbrack

Directions

Heat the oven to 400F/200C/Gas 6 after the second kneading of the dough.

Place the yeast in the lukewarm water, add the teaspoon of sugar, stir and leave to one side.

Place the flour into a large bowl, stir in the sugar and salt until well blended.

Stir in the raisins, currants, allspice and lemon zest to the flour mixture.

Make a well in the center of the flour mixture, add the yeast mixture and warm milk.

Work the mixture together to form a soft dough.

Knead the dough on a floured working suface for 10 minutes until smooth and pliable.

Return the dough back into the bowl.

Cover with a clean kitchen towel or a plastic wrap and leave in a warm place until the dough has doubled in volume, 40 minutes to 1 hour.

Return the dough to the working surface, divide into two equal portions, knead each portion for a few minutes then form into a 7-inch round.

Place on a greased baking sheet and leave to rise for another hour.

Bake for 30 minutes, until golden brown.