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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
BEST Welsh Tea Bread! - 1940's Bara Brith Recipe
This recipe is a recommendation from a viewer and is hands down in my top 5 of the recipes I've made on this channel so far that have been so amazing they now have a permanent spot in my personal cookbook. My goodness, the Welsh seem to have some of the most wonderful recipes (well, out of the 4 I've tried thus far).
But seriously, try this out. Not only is it good, it is made even better by the fact that it was a recipe from the 40's that used ration items like powdered egg and carrots in lieu of dried fruit. I would have been A-OK with being served this as a wartime birthday cake.
Here is the recipe - please do try it. You wont be sorry!
Music by bensound.com
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.
Bara Brith | Welsh Tea Bread
Bara brith is a very traditional recipe from Wales. Bara brith means 'speckled bread' and originally it would have been made with a yeasted dough. In this recipe, I use self-raising flour to get a rise. Bara brith is rich with dried fruit - sultanas, currants, etc - that has been soaked overnight in tea. It's very easy to make bara brith, and it's lovely spread with butter and served with a cup of tea.
The written recipe is here:
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BARA BRITH
Bara Brith full recipe details
Chris's favourite cake for a Sunday afternoon with a cup of tea!
We don’t do a lot of baking on our channel but I just had to share my recipe for a moist and fruity tea bread, it's one of Chris's absolute favourite cakes and is perfect for a Sunday afternoon with a cup of tea!
Free printable recipe is available on our site:
Ingredients:
150 g (3/4 cup) sultanas
150 g (3/4 cup) raisins
300 ml (just over 10 fl oz) hot tea
250 g (2 cups + 1 tbsp) plain (all-purpose) flour
2 tsp baking powder
200 g (1 cup + 2 tbsp) soft light brown sugar
1 tsp mixed spice
2 tbsp melted butter
2 medium eggs
Instructions
1. Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
2. Preheat the oven to 170°C/325°F and line a 2lb loaf tin with baking parchment or a tin liner.
3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the butter and eggs - using a wooden spoon or spatula.
4. Add in the raisins, sultanas and any liquid left in the bowl. Stir together until everything is thoroughly combined. It will be a very wet dough.
5. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
6. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes.
7. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Notes
This cake should keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Mixed Spice is typically a British blend of spices normally consisting of cinnamon, nutmeg, cloves and all spice although other spices can be present depending on the brand. If you’re in the US then it is similar to pumpkin pie spice mix.
#CookingShow #Cake #Baking
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).