In a medium bowl, sift
together flour, nutmeg, allspice and salt. Using fingers or a pastry cutter,
work in butter. Do not expect mixture to form a mealy texture. Stir in
all but 1 teaspoon sugar.
In a medium bowl, mix
together sugar and yeast. Heat milk until it is warm (110°). Whisk
into yeast and sugar combination. Let cool slightly. Stir in eggs. Mix
well and add to dry ingredients.
Stir in sultanas, raisins,
currants and peel. Mix well. Turn mixture onto a floured work surface
and knead about 3 - 5 minutes, or until dough is elastic.
Place dough in greased
8 inch round cake pan. Cover with cloth and put in warm, draft-free place
to rise, about 1 to 1 1/2 hours.
Preheat oven to 400°
Brush top of bread with
egg. Bake in preheated 400°F oven for about 40 - 50 minutes, or until
a tester comes out clean.
Yield: One large loaf
back to Irish cooking on St. Patrick's Day