How To make Currant Bread(Welsh)
2 lb flour
4 oz candied peel
1 oz yeast
1 ts salt
8 oz brown sugar
1/2 ts pudding spice
8 oz lard
1/2 pt warm milk or
6 oz sultanas
milk and water 6 oz currants
BARA brITH Cream the yeast and sugar, add to half of the warm milk and leave to stand in a warm place for 10-15 minutes until frothy. Rub the lard into the flour and add the dry ingredients. Mix well. Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough. Cover with a clean cloth and leave in a warm place for 12 hours to rise. Place in a greased, floured tin. Bake in a hot oven (425/ F. or Mark 7) for 20 minutes and then lower to 400/F. or Mark 6 for a further 45 minutes to 1 hour.
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How To make Currant Bread(Welsh)'s Videos
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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Ep.53 Bara Brith - the forgotten Welsh speckled tea bread
Bara Brith is a spiced loaf, speckled with fruit that is traditionally eaten on St David's and Christmas day in Wales. The bread has in recent time fallen out of favour and so, to revive it from the history books, we'll be showing you how to make it from scratch with amazing results.
Enjoy.
Ingredients
- Dried Mixed fruit 150g (1)
- Candied peel 50g (2)
- Whiskey 4 tablespoons
- Muscavado sugar 30g (3)
- Tea 300ml (4)
- Butter 20g (5)
- Strong bread flour 400g
- Fresh Yeast 10g (6)
- Mixed spice 1 1/2 teaspoons
- Milk 100ml
- Honey
(1) Sultanas or raisins can be used alternatively
(2) To learn how to make it (
(3) Brown sugar can be used alternatively
(4) Brew with 3 tea bags or 1 heaped tablespoon of a chosen loose leaf black tea
(5) Learn how to make your own homemade fermented butter (
(6) 5g of dry active yeast can be used alternatively
Ingredients for 2 tablespoons of mixed spice
- Cinnamon 1 tablespoon
- Allspice 2 teaspoons
- Nutmeg 2 teaspoons
- Cloves 1 teaspoon
- Ginger 1 teaspoon
- Coriander 1 teaspoon
- Mace 3/4 teaspoon
The brith was baked in a 30cm long bread pan
#BrilliantlyBritish
#BritishTeaTime
#Welsh
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Check out all the Brilliantly British episodes, Start to Finish!
Mentioned in this episode:
BrilliantlyBritish - BUTTER - Episode 36
BrilliantlyBritish - CANDIED PEEL - Episode 9
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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.
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Henllan Bread
Henllan Bread describe their business and how the Welsh Government have helped them.
Traditional Welsh Bara Brith Recipe with Jon from GBBO 2018
Bara brith, sometimes known as speckled bread, is a traditional Welsh tea bread enriched with dried fruit and made with self-raising flour. It is traditionally flavoured with tea, dried fruits, and mixed spices, and is served sliced and buttered at tea time, and some people in Wales also like to eat it with a nice piece of Caerphilly cheese!
It was lovely having Jon coming to cook with me for St David's Day he absolutely loved my Bara Brith recipe, which is so simple it only takes a matter of minutes...
Any questions please get in touch either comment here or through katiehomecook.com. Don't forget to hit the subscribe button & if you liked the video please leave me a big thumbs up!
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Check out the other videos Jon & I made:
Penclawdd Pie:
Bara Brith Icecream:
Welshcake Cheesecake:
Recipe:
Ingredients:
300ml of strong hot black tea (made using 3 tea bags)
250g mixed fruit
170g brown sugar
225g self-raising flour
1 1/2 tsp mixed spice
1 egg
Method:
1. The night before baking mix the sugar and fruit in a bowl, pour over the tea and stir to dissolve the sugar. Leave the fruit to soak overnight.
2. Grease a 2lb loaf tin. Preheat the oven to 170 C fan.
3. Add the flour to a large bowl with a pinch of salt, add the egg and mix, then slowly add the soaked fruit and tea a little at a time, until a thick batter is formed.
4. Pour the mixture into the prepared tin.
5. Place into the preheated oven and cook for 40-50 minutes. A knife inserted should come out clean.
6. Leave to cool slightly in the tin, then turn out and allow to cool completely on a cooling rack.