Downeast Maine Chai-Muscat Grape Barmbrack/Sweet Bread

Barmbrack is an Autumn, Irish sweet bread, similar to a brioche. Here's a GLBT fundraiser recipe with lots of love and prayers that the GBLT community can raise enough money for 5,000 battered GBLT partners to own and operate 2,500 inclusive, safe, hydroelectric and fan turbine-powered, extra-large, youth hostels for the Tri-States' GLBT families in the state of Maine, this upcoming Autumn.

The disenfranchised, impoverished, first-generation, immigrant GLBT teens can be included in safe, bilingual, nurturing Fresh Air summer camps this way. They'll need the GLBT community to own 5,000 acres, donated by the Tri-States, for their very own, inclusive, Fresh Air Summer Camps. There, they can be taught to grow heirloom, international, organic vegetables, spices and culinary herbs.

There should be enough capacity at each concrete, steel-beam construction, fire-proofed, hate crime-proofed, two-acre plot of land for 500 minority, first-generation immigrant, impoverished, GBLT teens, plus 250 supervising, Democratic, military veteran, minority, female volunteer adults, to each have their own dead-bolted bedroom, wheelchair-accessible full shower/bathtub and wheelchair-accessible toilet/bathroom. This is to make it as safe as possible.

There needs to be year-round, professional, private, security staff (female, minority, feminist, military-trained, armed veterans & feminist, military veteran, armed, female, minority police officers), for each two-acre site. Their fair-wage salaries, wardrobes, and free, on-site, year-round, housing must be 100% federally-funded.

Also, there should be 24/7, wireless, night-vision/weather-proof, exterior, security cameras with a double perimeter, double-gated, concrete fencing.

There should be a two feet, elevated, well-lit, flood-proofed, radiant-heated, plowable driveway (2 driveways per plot of land, one for entering, one for exiting) with two lanes to exit and two lanes to enter per two acre-site.

Each fence should ideally be six feet buried underground, with barbed wiring in both directions, and stand 24 feet above the ground level. Each fence and each 24 digit alphanumeric password, plus biometric, finger print-locked gate needs to be a full 5 inches thick.

The estates should each have 24/7, exterior/indoor, audio/visual/night vision security cameras for all gates, driveways, roofs, housing entrances, housing exits, main areas  and hallways.

Criminal stalkers, arsonists, alleged sex offenders, vandals and hate criminals within ten miles of each site should be prosecuted in a federal court system.

The land must be zoned as federal government land, as legal protection for the GBLT and their families in Maine. Maine is a state infamous for its non-inclusiveness, high rates of tolerated marital rape, repeatedly protecting U.S.-Canadian drug cartels, promoting a culture of legalized domestic violence against poor, minority women, children, and GBLT, racially-motivated, hate crimes.

Please pass this federal funding request onto the Democratic Party, ACLU, NAACP, Ms and Lillith feminist magazine executives. Legal action (with only anti-drug cartel, federal court systems, not in those corrupt, drug cartel-supporting, state court systems) must be taken against those violent, international drug cartels within the state of Maine, especially at the U.S.-Canadian borders.

This Irish barmbrack recipe is for 48 servings, or 4 qty of eight-inch, round cake pans, each sliced into 12 slices.

Ingredients:

Fruit:

4 cups Tazo Vanilla Chai Tea Latte

2 cups fair-wage, single-malt scotch, with the alcohol cooked off it by simmering it for 7  minutes on medium-low heat

3 cups organic, dried Muscat grapes, organic, candied fruit peels, finely-grated, or organic multi-colored raisins

*Soak the fruit, scotch and chai in the fridge overnight/24-hours.

Yeast:

2 cups double/heavy cream, organic, pasteurized, from grass-fed cows only, heated to 115°F, but not exceeding that temperature, as it'll deactivate the yeast

1/2 cup organic vanilla bean gelato ice cream, melted, but not hotter than 115°F to prevent the yeast from being killed

4 tsp double-acting, active, dry yeast

2 TBL organic, light brown sugar, firmly-packed, fair-wage

3 cups organic, chestnut flour

Brack:

1 cup organic, unsalted butter, pasteurized, from free-range goats' milk, warmed/softened

2/3 cups organic, stevia-sweetened, Mexican vanilla bean syrup, fair-wage

2 tsp organic sea salt, finely-ground

2 tsp organic, pumpkin pie spice blend

4 large, organic, heritage chicken eggs, Irish-buttered, fresh/raw, not beaten up, as it's to be added one at a time in step 5, of the directions

6 cups organic, chestnut flour

Directions:

1. Soak the Muscat grapes (dried) in the chai and scotch for 24-hours.

2. Using a fork, stir all the ingredients for the yeast together.

3. Cover the yeast dough and place in the oven/draft-free environment, to rise, or double in size, for 30 minutes.

4. Use a hand-mixer, or standing mixer with a dough hook for this part:

On low speed, beat the butter, sugar, pumpkin pie spice blend, sea salt, eggs (one egg at a time), flour (one cup at a time) to the mixing bowl.

5. Switch to medium speed on the mixer/hand-mixer. Then, blend in the yeast dough for six minutes.

If hand-kneading, place it onto a lighly-floured surface, then knead it lighly for five minutes. Set it aside for 20 minutes, then knead it again for another five minutes.

6. Lightly mist organic, hazelnut oil all over the dough ball.

7. Cover the dough ball in a bowl, with plastic wrap. Then, allow it to double in size for one hour, in a draft-free environment.

8. Drain the Muscat raisins, and pat them dry with an unbleached, organic cotton, kitchen towel.

9. Place the dough ball onto a lightly-floured surface, then gently shape it into a rectangle.

10. Put an even layer of the Muscat raisins overtop the rectangular dough.

11. Next, fold the dough rectangle into three equal-sized sections, similar to a business letter.

12. Then, turn the rectangle, so that you're facing a tall rectangle.

13. Fold it again, into three short sections.

14. Repeat steps 11 through 13 three more times, to blend the raisins in more fully.

15. Butter 4 eight-inch cake pans. Then, place a round parchment paper or foil on the bottoms of each cake pan. Butter the bottoms again.

16. Divide the dough into 4 equal-sized pieces.

17. Fold each dough ball into a final tri-folded "business letter"and place each so that the smoother, backsides are facing up in each pan. Also, the folds should be pointed down.

18. Cover each cake pan with plastic wrap and allow it to rise for one hour. After 30 minutes, start preheatingthe oven(s).

19. Preheat the oven(s) to 400°F, with the center rack(s).

20. Remove the plastic wrap and bake each sweet bread cake for 45 to 50 minutes.

21. Check after 45 minutes to see if the bread is golden brown-colored, and puffy.

Put a long, metal, kebab skewer into each bread center. It shouldn't have any wet batter on it at all.