Bara brith (currant bread)
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Bara brith (currant bread)
  Currant    Bread  
Last updated 6/12/2012 1:06:56 AM. Recipe ID 32677. Report a problem with this recipe.
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      Title: Bara brith (currant bread)
 Categories: Breads
      Yield: 16 Servings
 
    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)
  
  File




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Recipe ID 32677 (Apr 03, 2005)

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