Bara brith (speckled bread)
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Bara brith (speckled bread)
Last updated 6/12/2012 12:45:09 AM. Recipe ID 4830. Report a problem with this recipe.
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      Title: Bara brith (speckled bread)
 Categories: Breads
      Yield: 1 Servings
      6 oz Dried fruit
      8 oz Dark brown sugar
    1/2 pt Strong hot tea
     10 oz Self-raising flour
      1    Egg
  This is Wales' traditional rich fruit bread.  South Wales makes it
  with baking powder; Northerners prefer yeast as the raising agent.
  Either way it's delicious.
  Soak the dried fruit and sugar overnight in the tea.  You can use
  either fresh tea, or the cold dregs from the teapot (this gives a
  good strong colour).  Next day, sieve the flour and fold it it into
  the fruit.  Mix in the lightly beaten egg.  Line a small loaf-tin
  with buttered paper then tip in the mixture, smoothing it well into
  the corners.
  Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hours.
  Cool and store for at least 2 days in a tin so that it matures moist
  and rich. Traditionalists say you should never butter the Bara Brith,
  but Dorothy says do, as it's lovely that way.

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Recipe ID 4830 (Apr 03, 2005)

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