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                       BARA BRITH ( SPECKLED BREAD)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       oz           Dried fruit
   8       oz           Dark brown sugar
     1/2   pt           Strong hot tea
  10       oz           Self-raising flour
   1                    Egg

  This is Wales' traditional rich fruit bread.  South
  Wales makes it with baking powder; Northerners prefer
  yeast as the raising agent. Either way it's delicious.
  
  Soak the dried fruit and sugar overnight in the tea.
  You can use either fresh tea, or the cold dregs from
  the teapot (this gives a good strong colour).  Next
  day, sieve the flour and fold it it into the fruit.
  Mix in the lightly beaten egg.  Line a small loaf-tin
  with buttered paper then tip in the mixture, smoothing
  it well into the corners.
  
  Bake in a gentle oven at 300 F (150 C) gas mark 2 for
  1 1/2 hours. Cool and store for at least 2 days in a
  tin so that it matures moist and rich. Traditionalists
  say you should never butter the Bara Brith, but
  Dorothy says do, as it's lovely that way.
  
  Source: Elisabeth Luard in "Country Living" (British),
  April 1989.
 


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