Irish Barmbrack

• 1 cup milk
• 4-1/2 teaspoons active dry yeast
• 1/2 cup warm water
• 4 cups all-purpose flour, sifted, divided use
• 3/4 cup granulated sugar
• 3 teaspoons salt
• 1 teaspoon ground allspice
• 1/3 cup butter, room temperature
• 1/2 cup currants
• 3/4 cup seedless raisins
• 1/2 cup candied lemon peel

Glaze

• 2 tablespoons sugar
• 1 tablespoon water

Directions:
1) Scald the milk or heat it on HIGH power for 1 minute in a microwave oven. Sprinkle yeast over warm water in a small bowl. Let sit for 5 minutes to soften.

2) In the bowl of an electric mixer, combine 2 cups sifted flour, sugar, salt and allspice. Whisk to combine. Add yeast, milk and butter. Beat with paddle attachment for 2 minutes at medium speed. Cover and let sit in a warm spot for 30 minutes. When it has doubled in size, add 1 cup of reserved flour and beat with electric mixer on low speed until flour is well blended, about 1 minute. Repeat with the last cup of flour.

3) Turn onto a lightly floured work surface. Knead for 8 minutes, gradually working in currants, raisins and lemon peel. Place dough in a greased bowl, cover and allow to rise until double in bulk, about 90 minutes. Punch dough down. If you wish to add trinkets to dough, add them now. Shape the dough into a round loaf and set it on a greased baking sheet. Cover and let rise again until double in bulk, about 90 minutes.

4) Preheat oven to 350 degrees F. Bake loaf for 45 to 50 minutes. Combine sugar with water and brush over loaf. Cook for an additional 5 minutes. Remove from oven. Let sit for 5 minutes before transferring to a wire rack to cool. Yield: 1 loaf.