Ask Geist Library Map Trends Kitchen Infogeist FAQ Pricing

Foodgeist is developed, created, and maintained by one food geek. It gets lonely. It gets expensive. Say hi →

Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

△Foodgeist

Ask Geist Library Map Trends Kitchen Infogeist FAQ Pricing

Irish Yeast Bread Mix (International) — Recipe | Foodgeist

△Foodgeist

Ask Geist Library Map Trends Kitchen Infogeist FAQ Pricing

Home
/
Recipes
/
Irish Yeast Bread Mix

🍽️recipe·International

Irish Yeast Bread Mix

Name: Irish Yeast Bread Mix
Cuisine: International
Ingredients: 8 cups flour, all-purpose; 1 1/2 cups sugar; 4 teaspoons salt; 2 teaspoons allspice; 23 cup milk instant, non-fat; 1 x lemon zest from 1 lemon; 4 cups mix; 2 packages yeast, active dry; 1 cup water warm; 1/2 cup milk; 13 cup butter softened; 1/2 cup currants; 1/2 cup raisins, seedless; 1 x flour, all-purpose extra if necessary

Ingredients

8 cups flour, all-purpose

1 1/2 cups sugar

4 teaspoons salt

2 teaspoons allspice

23 cup milk instant, non-fat

1 x lemon zest from 1 lemon

4 cups mix

2 packages yeast, active dry

1 cup water warm

1/2 cup milk

13 cup butter softened

1/2 cup currants

1/2 cup raisins, seedless

1 x flour, all-purpose extra if necessary

Method

◆

Free Sample

You're reading one of recipes available free. Full library with Gastronome.

Open all →

1.
To make mix, combine all ingredients in plastic bag except lemon zest. Add zest and shake bag well. Seal and set aside until needed. To make 1 loaf: sprinkle yeast over warm water and let foam for 5 minutes. Place 2 cups of well shaken mix into a large bowl with the milk, butter and yeat mixture and beat with an electric mixer until well blended. Cover bowl and let mixture rise in a warm place for 30 minutes. Then place two more cups of mix onto the surface of dough in bowl. Beat until well blended again with mixer or by hand. Place a little flour on work surface and mix in the raisins and currants. Incorporate this into the dough and knead until smooth and elastic, adding additional flour to make a fairly stiff but pliable dough. Place dough in a large grerased bowl and turn to coat. Cover and let dough rise double in bulk, about 1 to 2 hours. Punch down and knead into a round loaf. Place on baking sheet and allow to rise double in bulk. Bake in a 350F (180C) oven until done, about 50 minutes. Makes 1 large loaf.