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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
mixed dried fruit
|
|
| 115.6 | ml/g |
candied orange peel
|
*
|
| 473 | ml |
water
warm |
*
|
| 2.5 | ml |
mixed spice
|
* |
| 907.2 | g |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 173.4 | ml/g |
lard
|
|
| 28.9 | ml/g |
yeast, active dry
fresh |
|
| 226.8 | g |
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.
