HOW TO MAKE BARA BRITH AT HOME|WELSH CAKE LOAF|EASY TO MAKE | #RECIPE
Ingredients
450g dried mixed fruit
250gbrown sugar
350ml pint warm black tea
2 tsp mixed spice
2tsp cinnamon powder
450g self-raising flour
1 egg, beaten
Method
In a large bowl soak the fruit and sugar in strained tea and leave overnight. preheat the oven to 170C/325F/.
Mix the remaining ingredients into the fruit mixture and beat well.
Pour the mixture into the loaf tin and bake the oven and bake for 1 hour or until a skewer inserted into the middle comes out clean.
Coil Folds - Sourdough Bara Brith | Welsh Fruit Loaf
Alternative to Stretch & Fold, we Coil Fold our sourdough, especially when the dough is quite wet and sticky. For a Sourdough Bara Brith Recipe, visit
Bara Brith TRADITIONAL WELSH Tea Bread
Bara Brith, which translates to speckled bread in Welsh, is a traditional Welsh tea bread known for its rich and fruity composition. This delightful treat has deep roots in Welsh culture and history, symbolising the country's culinary heritage.
The origins of Bara Brith date back to the 19th century, although variations of this fruit-laden bread were likely made in Wales long before then. It's a product of humble beginnings, created from leftover dough at the end of a baking day, with dried fruits soaked in tea added to it. This ingenious use of ingredients prevented waste and resulted in a delicious, moist bread that could be kept for several days.
The traditional Bara Brith recipe involves mixing dried fruits such as raisins, currants, and sometimes candied peel with strong black tea, allowing the mixture to soak overnight to plump the fruits. This mixture is then combined with flour, sugar, spices (typically mixed spice), and an egg to create a dense, moist loaf baked to perfection. Historically, using yeast as the leavening agent was common, but modern versions often incorporate self-raising flour or baking powder as a more convenient alternative.
Bara Brith is more than just a tea bread; it symbolises Welsh hospitality and is traditionally served sliced with butter alongside a cup of tea. It's also a staple during celebrations such as St. David's Day (Dydd Gŵyl Dewi Sant), the patron saint of Wales. It has found its place in various regional and familial recipes across the country, with each version claiming its unique twist on the classic.
Over time, Bara Brith has gained popularity beyond the Welsh borders, representing a cherished part of Welsh culinary tradition in the global culinary scene. Its enduring appeal lies in its taste and ability to evoke a sense of Welsh identity and tradition, making it a beloved treat among locals and visitors alike.
This historical and cultural significance of Bara Brith is a testament to the rich culinary heritage of Wales, showcasing the creativity and resourcefulness of Welsh cooks in creating a dish that is both delicious and emblematic of Welsh culture.
???? RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- 450g (1 lb) mixed dried fruit (like raisins, sultanas, and currants)
- 250ml (1 cup) hot strong tea to steep the fruit
- 2 teaspoons mixed spice - see below
- 225g (8 oz) brown sugar
- 450g (1 lb) self-raising flour
- 250ml (1 cup) hot strong tea to make the batter
- Salt - optional
- 1 egg, beaten
Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander
Oven cook 170c - 340f - 50 mins
Air fryer 150c - 300f - 50 mins
I use a HYSapientia 24L Air fryer oven
@HYSapientia
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