Went with NYT recipe for Brack - https://cooking.nytimes.com/recipes/1017907-barmbrack-irish-sweet-bread … - baked for 75 mins though. Taste will tell.pic.twitter.com/MN6we9H8hQ
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Went with NYT recipe for Brack - https://cooking.nytimes.com/recipes/1017907-barmbrack-irish-sweet-bread … - baked for 75 mins though. Taste will tell.pic.twitter.com/MN6we9H8hQ
What’s in it you can’t get is the states? (Curious occasional baker Q)
All-purpose flour in Ireland tends to include baking powder in it and the grain sizes are different. Things need adjusting.
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