Currant Bread (Welsh)
Submitted by tramomof5
Traditional Welsh currant bread (Bara Brith) with sultanas, candied peel, brown sugar, and pudding spice. A slow-risen fruit loaf that bakes into a dense, richly spiced slice.
YIELD
1 loafPREP
30 minCOOK
READY
13 hrsBara Brith, which translates to “speckled bread” in Welsh, is one of those heritage recipes that’s been passed between generations in kitchens across Wales for as long as anyone can remember.
This version uses lard rubbed into the flour the old-fashioned way, with currants, sultanas, and candied peel folded through a yeast dough sweetened with brown sugar and scented with pudding spice.
The 12-hour rise gives the dough time to develop a deep, complex flavor that quick-rise methods simply can’t match.
Slice it thick, spread it with salted butter, and serve it with a strong cup of tea. That’s how it’s done in Wales.
Baker’s Tips
- The long 12-hour rise is not optional. It develops flavor and gives the fruit time to plump and perfume the dough. Plan ahead and let it rise overnight.
- Rub the lard into the flour until the mixture looks like fine breadcrumbs. This gives the finished loaf its characteristic tender, slightly crumbly texture.
- If you can’t find pudding spice, mix equal parts cinnamon, nutmeg, and allspice with a pinch of cloves. It’s not identical, but close enough.
Ingredients
Directions
Cream the yeast and sugar, add to half of the warm milk and leave to stand in a warm place for 10 to 15 minutes until frothy.
Rub the lard into the flour and add the dry ingredients.
Mix well.
Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough.
Cover with a clean cloth and leave in a warm place for 12 hours to rise.
Place in a greased, floured tin.
Bake in a hot oven 425F for 20 minutes and then lower to 400/F. for 45 minutes to 1 hour.
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