Bara Brith (Currant Bread) Welsh
Bara Brith is often served as part of the traditional Welsh tea.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound | mixed dried fruit |
|
| 4 | ounces | candied orange peel |
*
|
| 1 | pint |
water
warm |
*
|
| ½ | teaspoon | mixed spice | * |
| 2 | pounds | all-purpose flour |
|
| 2 | teaspoons | salt |
|
| 6 | ounces | lard |
|
| 1 | ounce |
yeast, active dry
fresh |
|
| ½ | pound |
sugar
demerara |
|
| 2 | large | eggs |
|
Directions
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.
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