Traditional Irish Barmbrack Bread

• hot tea
• 3 1/8 cups raisins
• 5 cups sourdough starter
• 2 1/4 cups flour
• 5/8 cup milk
• 1 egg
• 6 3/4 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 1/4 tablespoons butter softened
• 5 3/16 tablespoons citrus fruit candied

1. Preheat the oven to 210 degrees Celsius. Pour prepared hot tea over the raisins. Let cool, setting aside for at least 2 hours.
2. Mix the starter with the flour, milk, and egg. Mix well and form into a bowl. Place the dough into an oiled bowl and set aside to rise, halfway doubled in volume.
3. Add the sugar, salt, cinnamon, and nutmeg. Knead to mix and add the butter, mixing constantly, until smooth.
4. Drain the raisins and add to the dough along with the candied citrus fruit. Form the dough into a ball once more and place into an oiled bowl. Set aside to double in volume.
5. Turn the dough out onto a floured surface and divide in half. Place into greased rectangular bread pans. Set aside to rise.
6. Bake the bread for 15 minutes, then decrease the heat to 200 C and bake for 35 minutes more. The internal temperature of the bread should be at 95 C.
7. Cool the bread slightly, remove from the pans, and cool on a baking rack.

hot tea, raisins, sourdough starter, flour, milk, egg, sugar, salt, ground cinnamon, ground nutmeg, butter

Taken from www.yummly.com/recipe/Traditional-Irish-Barmbrack-Bread-632086 (may not work)