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Bara brith (currant bread) welsh
1/4 lb Dried fruit
4 oz Candied peel
1 pt Warm water
1/2 ts Mixed spice
2 lb Plain flour
2 ts Salt
6 oz Lard
1 oz Fresh yeast
1/2 lb Demerara sugar
2 Eggs
Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark
5 for 45 minutes. Soak the fruit and candied peel in
the water with the spice. Leave to steep in a warm
place and use the warm spicy, strained water to mix
the dough. Sift the flour and salt and rub in the
lard; cream the yeast with the sugar and a little of
the spiced water; mix this into the flour, together
with the eggs and use enough of the water to give a
firm, yet elastic dough.
Knead well, leave to rise and knock back; blend in
the drained fruit and knead again.
Shape the dough into loaves and set into greased 1 lb
tins in a warm place to prove; bake, reducing the
temperature after the first 15 minutes. Originally, in
some recipies, the fruit content would have been fresh
currants or blackberries. Bara Brith is often served
as part of the traditional Welsh tea. It can also be
purchased at many of the small bakeries found
throughout Wales. British Cookery (BTA/BFPC)
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| Free recipe:
Bara brith (currant bread) welsh
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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