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How To make 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)
How To make Bara Brith (Currant Bread) Welsh's Videos
Si's super simple recipes #45 Bara Brith
Traditional Welsh fruit cake made with tea :-)
TRADITIONAL IRISH BARMBRACK RECIPE| IRISH TEA BREAD| BÁIRÍN BREAC
#Báirínbreac also known as #barmbrack or #IrishTeaBread is a beautiful fruit loaf packed full of Irish history and tradition. It is a quick loaf to whip together loaded with dried sultanas and raisins and it is typically made at Halloween time. The name means 'speckled loaf' as Gaeilge (in Irish) and you can see why from the amazing speckling of the fruit throughout the loaf. Happy Autumn baking!
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Ingredients List
300g self raising flour
5g baking powder
5g salt
5g mixed spice
150g light brown sugar
1 large free range egg
250g sultanas
250g raisins
300mls strong tea (to soak fruit the night before)
100 mls strong tea (to make up the batter)
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Dark and Fruity, a Taste of Wales… Bara Brith…
This lovely Welsh tea loaf is another easy recipe to make. It takes a little time but is well worth the small effort of soaking the fruit the night before for the fruit to soak up the flavours of tea and apricot and of waiting a couple of days for the loaf to mature to become beautifully sticky. We used to live very close to the Welsh boarder when we were small so our local baker always had an exciting selection of Welsh treats for us to try. This was one of my favourites. Cut thick with plenty of butter was the best way to eat it. And yes, you guessed it, with a lovely cup of hot tea…
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Ingredients:
500g mixed dried fruit (sultanas, currents and mixed peel are really good in this
1 large dessert spoon of apricot jam
125g soft dark brown sugar
375ml freshly brewed strong tea (I used 3 PG Tips tea bags & boiling water)
315g self-raising flour
1 tsp baking powder
1 generous tsp mixed spice
1 large egg
Method:
The day before baking:
1) Into a medium bowl, pop 500g mixed dried fruit
2) Add 1 large dessert spoon of apricot jam, 125g soft dark brown sugar, 375ml freshly brewed tea and mix well
3) Cover with cling film and pop into the fridge overnight
The next day:
4) Preheat oven Gas 4/ 180’C or 350’F
5) Pop the fruit and the juices into a large mixing bowl, add 315g self-raising flour, 1 tsp baking powder, 1 generous tsp mixed spice and stir well to combine
6) Add one large egg and mix until well incorporated
7) Pop into a lined 2lb loaf tin, level the top with a knife and bake for 1 ¼ hours or until a wooden skewer pushed into the centre comes out clean
8) Leave in the tin to cool completely then remove from the tin but leave the baking paper on and wrap well in tinfoil
9) Leave to mature for 2 day then slice thickly and add plenty of butter to serve with a hot cup of tea
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube:
Traditional Bara Brith Recipe in The Bread Kitchen
Bara Brith (Speckled Bread) is a delicious Welsh bread and here I make it the traditional way using yeast. Recipe at
English closed captions courtesy of Daniel Bartolo (denbi90).
90 Second Welsh Bara Brith Cakes - Ian Cumming's Video Recipe
The awesome Ian Cumming in conjunction with Smart Energy GB has created a fantastic recipe for Welsh Bara Brith Cakes that can be 'baked' in 90 seconds in the Microwave.
Sue's Quakes #1: Bara brith (Welsh tea bread) recipe
Bara brith is a traditional Welsh tea bread which is delicious buttered and eaten with a cup of tea. The preparation time is short and great for people who can't spend a long time standing and preparing food, or lift a heavy mixer.
This is a tried and tested recipe I've made for over 30 years.
Bara brith can also be made with yeast, but self-raising flour (or plain flour with baking powder) gives you a yeast-free option.
Ingredients:
1 mug* strong tea
1 mug brown sugar
500g/1lb dried mixed fruit
2 mugs self-raising flour (or plain flour with 5 tsp baking powder)
1 egg (can use egg replacer for vegan option)
Ground mixed spice to taste (I used about 1 tbsp)
Butter and flour to grease the tin (can use vegetable oil for vegan option).
*Mug sizes can vary. I use a large one and the conversion details for the one I use can be found here:
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Intro and outro 8BallGtr_90bpm_F-Minor-Part2-Mix-wet, courtesy of Blake Bastion
Made for Ehlers-Danlos Support UK Bake-In