Best Bara Brith Recipes

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BARA BRITH



Bara Brith image

A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors.

Provided by Femmie London

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 8h45m

Yield 8

Number Of Ingredients 6

1 cup hot brewed tea
¾ cup dried currants
¾ cup golden raisins
¾ cup demerara sugar
1 ¼ cups self-rising flour
1 egg, beaten

Steps:

  • Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
  • Stir demerara sugar into tea and fruit mixture until dissolved completely.
  • Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
  • Spread batter evenly into the prepared bread pan.
  • Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 260.7 mg, Sugar 24.6 g

BARA BRITH



Bara brith image

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h40m

Yield Cuts into 10 slices

Number Of Ingredients 8

300g mixed fruit
200g light muscovado sugar
zest 1 orange
250ml hot black tea
350g self-raising flour
2 tsp mixed spice
1 large egg , beaten
50g soft butter , plus extra for greasing and to serve (optional)

Steps:

  • Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
  • Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer - if it doesn't come out clean, give it another 5-10 mins in the oven.
  • Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.

Nutrition Facts : Calories 321 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

MAMGU'S BARA BRITH



Mamgu's Bara Brith image

A traitional Welsh family 'Bara Brith' recipe. Delicious smothered in butter with a nice hot cup of tea.

Provided by nesswah

Time 1h30m

Yield Serves 12

Number Of Ingredients 8

300g dried mixed fruit
350ml boiling water
3 tea bags (I use PG Tips)
180g soft brown sugar
230g self raising flour
1 medium egg
1/2 tsp mixed spice
1 tsp ground cinnamon

Steps:

  • Place the three tea bags into a jug and add the boiling water. Leave to brew for 5 minutes.
  • Place the dried mixed fruit in a mixing bowl, pour over the tea and dispose of the tea bags. Leave overnight.
  • Add the sugar to the mixture and stir until disolved. Next add the whole egg, the flour and finally the mixed spice and ground cinnamon. Mix until the mixture resembles a thick cake like batter.
  • Grease a loaf tin and pour in the cake mixture. It should come up no higher than half way, as the cake will rise in the oven.
  • Place on the middle shelf of a preheated oven at 150 degrees for 1 hour and 15 minutes.
  • Once done, remove from the oven and leave to cool for 10 minutes or so until the cake comes away from the sides of the tin.
  • Leave to cool on a cooling rack.
  • Serve with butter and a nice hot cup of tea!

WELSH CURRANT RAISIN BREAD BARA BRITH (MADE WITH YEAST)



Welsh Currant Raisin Bread Bara Brith (Made With Yeast) image

Traditional bread made with butter, currants, white raisins, dark raisins, candied fruit peel and spices.

Provided by Olha7397

Categories     Yeast Breads

Time 45m

Yield 3-4 loaves

Number Of Ingredients 14

8 -9 cups all-purpose flour
2 (5/8 ounce) fresh yeast cakes
24 tablespoons butter, cut into pieces (3/4 lb)
1 1/2 cups dried currants, soaked in hot water for 15 minutes and drained
1 1/2 cups seedless white raisins, soaked in hot water for 15 minutes and drained
3/4 cup dark raisin, soaked in warm water for 15 minutes and drained
1/2 cup chopped mixed candied fruit peel
1/4 teaspoon grated nutmeg or 1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup brown sugar
1/2 cup lukewarm milk
2 eggs, well beaten
2 teaspoons dark molasses, mixed with
1 1/2 cups tepid water

Steps:

  • Put 8 cups of the flour in a mixing bowl and let it stand in a warm place for a short while. Rub the butter into the flour until the mixture resembles meal, add the currants, raisins candied fruit peel, nutmeg or allspice, salt and all of the brown sugar but 1 teaspoon of the brown sugar. Mix thoroughly.
  • In a smaller bowl cream the fresh yeast with the 1 teaspoons of brown sugar and blend the yeast mixture with the milk.
  • Make a well in the center of the dry ingredients, pour the yeast mixture into it and sprinkle a little additional flour over the yeast mixture. Cover the dough and let it stand in a warm place for a few minutes, until it is just beginning to rise. Pour the beaten eggs into the bowl and proceed to knead gradually adding the 1 1/2 cups tepid water mixed with the molasses. This should be a soft dough. Knead about 10 minutes.
  • Cover the bowl with a cloth and let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in bulk. Then turn the dough out onto a well floured board, divide it in half and put it into two well buttered 8 1/2 by 4 1/2 inch loaf pans. Let the loaves rise in a warm place for about 30 minutes, or until they have nearly risen to the rims of the pans.
  • Bake the loaves in a preheated 350°F oven for 1 to 1 1/2 hours, so that the tops are browned and loaves sound hollow when rapped.
  • Welsh Fare S. Minwel Tibbott.

Nutrition Facts : Calories 2935.4, Fat 101.1, SaturatedFat 61, Cholesterol 373.9, Sodium 1319.6, Carbohydrate 473.5, Fiber 18.9, Sugar 187.6, Protein 48.3

BARA BRITH (CURRANT BREAD) WELSH



Bara Brith (Currant Bread) Welsh image

Make and share this Bara Brith (Currant Bread) Welsh recipe from Food.com.

Provided by truebrit

Categories     Breads

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

1/4 lb dried fruit
2 teaspoons salt
4 ounces candied peel
6 ounces lard
1 pint water
1 ounce fresh yeast
1/2 teaspoon mixed spice
1/2 lb demerara sugar
2 lbs plain flour
2 eggs

Steps:

  • 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)

Nutrition Facts : Calories 416.4, Fat 12.8, SaturatedFat 4.8, Cholesterol 34.2, Sodium 310.5, Carbohydrate 68.3, Fiber 2.3, Sugar 20.1, Protein 7

BARA BRITH.



Bara Brith. image

Bara Brith originates like myself from Wales. Traditionally eaten as a snack with tea/coffee. I prefer it to normal fruit cakes.

Provided by Dai9914

Categories     Breads

Time 1h45m

Yield 1 loaf

Number Of Ingredients 7

1 lb self-raising flour
1 lb mixed dried fruit
2 tablespoons warm marmalade
1 egg (beaten)
6 ounces brown sugar
1/2 pint warm strained tea
1 teaspoon mixed spice

Steps:

  • Place the fruit and sugar in a mixing bowl, and soak overnight in the strained tea.
  • Sieve the flour and mixed spice, and warm the marmalade.
  • Add the flour, warm marmalade and egg to the soaked fruit.
  • Mix well, pour the mixture into a greased loaf tin.
  • Bake for 1 1/2 hours on 180c, 350f.
  • Cool on wire rack.
  • Serve sliced and buttered.

Nutrition Facts : Calories 3522.4, Fat 11.6, SaturatedFat 2.4, Cholesterol 211.5, Sodium 6002, Carbohydrate 820, Fiber 47.9, Sugar 189.1, Protein 62.4

BARA BRITH - WALES



Bara Brith - Wales image

From Celtic Cookery by Iris Price Jones. "Bara Brith (literally Speckled Bread) is a spicy currant loaf which used to be made every bread baking day by adding sugar and spices and fruit to a portion of the bread dough. It is common to all Celtic countries - called Selkirk Bannock in Scotland, Barm Brack in Ireland, Saffron Cake in Cornwall, and Morlais Brioche in Brittany. It is, I suppose, the most popular tea time dish in Wales and it would be a very unusual tea-party that did not include platefuls of bara brith. Recipes for making bara brith without yeast have multiplied these last few years, and are now generally used in preference to the traditional one, because they are so quickly made and so good. This one gives a rich, moist loaf that cuts well." Serve in thinly buttered slices with tea! My French neighbours enjoyed this a lot!

Provided by Mme M

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb mixed dried fruit
1/2 lb brown sugar
2 tablespoons orange marmalade
1 teaspoon cinnamon
1 lb self-raising flour
1/2 pint warm tea (no milk or sugar)

Steps:

  • Put the fruit in a large basin with the sugar, and just cover with warm strained tea. Leave overnight.
  • Next day, add to the fruit mixture the marmalade, cinnamon, the beaten egg and flour. Mix well together until you have a nice, slack mixture.
  • Bake in a loaf tin, greased and lined with buttered paper. Bake at 325F for 1 1/2 hours.
  • Preparation time is overnight soaking, plus 10 minutes active preparation the following day.
  • You can get interesting flavours by choosing unusual teas.

Nutrition Facts : Calories 611.6, Fat 1.1, SaturatedFat 0.1, Sodium 992.5, Carbohydrate 146.1, Fiber 8.2, Sugar 40.6, Protein 9.4

BARA BRITH



Bara Brith image

This unusual quick bread is a staple in Wales. It is dense, moist and especially good warm or toasted with butter or cream cheese. I like it with dates, apricots, craisins, raisins, golden raisins and cherries.

Provided by Laurie Sanders

Categories     Sweet Breads

Time 14h

Number Of Ingredients 8

1 lb mixed dried fruit
1 1/4 c freshly brewed black tea
1 c packed brown sugar
2 3/4 c self rising flour
1/2 c milk
1 large egg - beaten
3 Tbsp orange marmalade
2 tsp cinnamon

Steps:

  • 1. Place chopped up dried fruit in a bowl, pour tea over fruit, add brown sugar and mix well. Cover and store in refrigerator overnight.
  • 2. Preheat oven to 325 degrees and grease a 9x5x3 loaf pan. Add flour, milk, egg, marmalade and cinnamon to the fruit/tea mixture and mix until well combined. Pour dough into loaf pan.
  • 3. Bake until bread is brown and crusty and a toothpick or knife comes out clean. It will take about 2 hours. Cool slighty and remove from pan. It will slice more easily if you allow it to cool completely but it is hard to resist this bread while it is still warm!

BARA BRITH BREAD



Bara Brith Bread image

From the Avon International Cookbook. According to the cookbook Bara Brith is welsh for Speckled bread. I guess it's because of the currants and/or raisins used in the recipe. If you buy active dry yeast in a small container like I do, use 2 teaspoons for the recipe. Rising of the dough is part of prep time, as you need to let it sit and rise.

Provided by Studentchef

Categories     Yeast Breads

Time 2h35m

Yield 1 loaf

Number Of Ingredients 11

/ - 2 3/4 cups all-purpose flour
2 teaspoons active dry yeast
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup buttermilk
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 cup butter or 1/4 cup margarine
1 egg
2/3 cup dried currants or 2/3 cup raisins

Steps:

  • Combine 1 1/4 flour and the other dry ingredients (first five).
  • In a saucepan heat buttermilk, sugar, butter and salt just until warm (115-120 degrees F), making sure butter is melted; stir constantly.
  • Add to flour mixture, adding the egg in as well. Beat on low speed of electric mixer for 30 seconds. Then beat at high speed for 3 minutes.
  • Stir in currant or raisins and as much of the remaining flour as can be mixed with a spoon. Turn onot floured surface and knead in enough of the remaining flour to make moderately stiff dough (takes 6-8 minutes).
  • Shape into ball and place into a greased bowl, turning it over once. Cover and let rise until doubled (about 1 1/4 hours). Punch down and shape into a loaf. Put into a greased 8x4x2 inch loaf pan, cover and let rise till nearly double (30 minutes).
  • Bake in oven at 375 degree F for 35-40 minutes, making sure to cover with foil the last 20 minutes. Remove from pan and let cool.

SUGAR-CRUSTED BARA BRITH



Sugar-crusted bara brith image

Bara brith (literally 'speckled bread') is a tea-time classic, and it seems that almost every Welsh town and every family has their own recipe

Provided by Jane Hornby

Categories     Dessert, Snack, Treat

Time 1h30m

Number Of Ingredients 11

400g/14oz luxury mixed fruit
75g pack dried cranberries
mug hot strong black tea
100g butter , plus extra for greasing
2 heaped tbsp orange marmalade
2 eggs , beaten
450g self-raising flour - try a mix of wholemeal and white
175g light soft brown sugar
1 tsp each ground cinnamon and ground ginger
4 tbsp milk
50g crushed sugar cubes or granulated sugar, to decorate

Steps:

  • Mix together the dried fruit and cranberries in a large bowl, then pour the hot tea over. Cover with cling film and leave to soak overnight.
  • Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a 900g/2lb loaf tin with baking parchment. Melt butter and marmalade together in a pan. Leave to cool for 5 mins, then beat in the eggs. Drain any excess tea from the fruit. Mix the flour, sugar and spices together, then stir in the fruit, butter mix and milk until evenly combined. The batter should softly drop from the spoon - add more milk if needed.
  • Spoon into the tin and level the top. Sprinkle with the crushed sugar and bake for 1-1¼ hrs until dark golden and a skewer inserted comes out clean. Cover loosely with foil if it starts to over-colour before the middle is cooked. Leave to cool completely in the tin and serve sliced.

Nutrition Facts : Calories 397 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium

BARA BRITH



Bara Brith image

Provided by Anne Jones

Categories     Bread     Tea     Bake     Low Sodium     Dried Fruit     Healthy     Bon Appétit     Pacific Palisades     California

Number Of Ingredients 8

1 pound mixed dried fruit, chopped
1 1/4 cups freshly brewed tea
1 cup firmly packed brown sugar
2 3/4 cups self-rising flour
1/2 cup milk
1 egg, beaten to blend
3 tablespoons orange marmalade
2 teaspoons ground cinnamon

Steps:

  • Place fruit in large bowl. Pour tea over fruit. Add brown sugar and mix well. Cover and let stand at room temperature overnight.
  • Preheat oven to 325°F. Grease 9x5x3-inch loaf pan. Add flour, milk, egg, marmalade and cinnamon to soaked fruit mixture. Stir until combined. Spoon dough into prepared loaf pan. Bake until bread is brown and crusty and toothpick inserted near center comes out clean, about 2 hours. Cool slightly. (Can be prepared up to 4 days ahead. Wrap tightly and store at room temperature.

WELSH RAISIN DATE NUT CAKE BARA BRITH



Welsh Raisin Date Nut Cake Bara Brith image

There are many versions of the Bara Brith, as many perhaps, as there are Welsh cooks. It is basically a spicy raisin cake, deep, dark and delicious. This cake is a bit unorthodox, but very moist and fruity.

Provided by Olha7397

Categories     Dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 15

1 1/4 cups butter
1 1/4 cups brewed tea
1 (14 ounce) can sweetened condensed milk (NOT Evaporated)
1 cup golden raisin
1 cup black currants
1 cup chopped dates
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup chopped walnuts
2 tablespoons apricot jam

Steps:

  • In a saucepan, heat together first 6 ingredients and allow mixture to simmer for a minute or 2, or until nicely blended and raisins are plumped.
  • Allow to COOL for 30 minutes.
  • Mix together and stir in the next 8 ingredients until dry ingredients are just moistened.
  • Do not overmix.
  • Stir in the apricot jam.
  • Scrape batter into a greased 10-inch springform pan and bake in a 325°F.
  • oven for about 1 hour and 20 minutes or until a cake tester, inserted in center, comes out clean.
  • (Tent pan loosely with foil if top is browning too rapidly.) Allow to cool in pan, and then cover tightly with plastic wrap and store cake in the refrigerator.
  • NOTE:- This cake is not very sweet, more like a dark raisin bread.
  • Easiest& Best!
  • Coffee Cakes and Quick Breads.

Nutrition Facts : Calories 6189, Fat 348.4, SaturatedFat 176.1, Cholesterol 745, Sodium 4209.3, Carbohydrate 732.6, Fiber 47.5, Sugar 416.7, Protein 98.1

BARA BRITH AMERICAN STYLE



Bara Brith American Style image

Being of Scots-Irish and Welsh Ancestry, I love to try the traditional foods that my ancestors enjoyed in the old country, but I often find that the European Ingredients, Measurements and Preparation Methods are confusing. Here is my version of this fabulous Welsh Fruit Bread - American Style.

Provided by Lazy Cook

Categories     Quick Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 8

1 family-size tea bag
2 cups boiling water
1 (10 ounce) package dried currants
1 (8 ounce) package dried dates, pitted and chopped
2 large eggs, slightly beaten
2 cups self-rising flour
1 cup brown sugar (light or dark)
2 teaspoons ground cinnamon

Steps:

  • Place Tea Bag into a medium sized heat-proof mixing bowl. Pour Boiling Water over Tea Bag. Allow to steep for at least 30 minutes.
  • Remove Tea Bag from Water and add Dried Currants and Dried Dates. Using a spoon, push fruit down into the tea until it is completely covered. Allow to soak for at least 1 hour, although overnight is preferred.
  • Preheat oven to 350°F Use Cooking Spray to grease two 12-cup Muffin Pans.
  • Add Eggs to the Fruit in bowl and mix gently. Add Flour, Brown Sugar and Cinnamon. Mix thoroughly. Mixture will seem dry at first, but as it is mixed it will become thinner. Using a large spoon, fill each Muffin Cup about 2/3 full.
  • Bake in 350F oven for about 20 minutes or until pick inserted into center of muffin comes out clean.
  • Serve as is or with Butter or spreadable Cream Cheese. Good warm or cold. Excellent served with Hot Tea or Coffee.
  • Preparation time does not include the time that it takes to soak the Fruit.

Nutrition Facts : Calories 138.6, Fat 0.6, SaturatedFat 0.1, Cholesterol 17.6, Sodium 143.3, Carbohydrate 32.8, Fiber 2, Sugar 22.9, Protein 2.3

BARA BRITH



Bara Brith image

Bara brith (literally 'spotted' or 'mottled' bread) is the traditional Welsh teatime cake. It is usually served with butter but it can be eaten as it. It may even be toasted and served buttered.

Provided by kevinpreston

Time 1h45m

Yield Serves 8

Number Of Ingredients 14

30g mixed peel
60g currants
90g sultanas
150ml hot tea
225g self-raising flour
¼ tsp mixed spice
¼ tsp freshly-grated nutmeg
pinch of salt
110g butter
110g caster sugar
2 eggs
4 tbsp milk
1 tbsp marmalade
1 tbsp golden syrup

Steps:

  • First prepare 150ml of strong tea. Place the mixed peel, currents and sultanas in a bowl and pour over the hot tea. Cover and leave to stand over night.
  • The following day preheat the oven to 170C/fan 150C/gas 5.
  • Sift the flour into a bowl, add the spice and nutmeg and a pinch of salt. Cut the butter into small cubes, add to the flour and rub this in with the tips of your fingers until the flour and butter are thoroughly mixed. Remove the fruit from the tea and add them to the butter and flour mixture. Tip in the sugar and mix well. Beat the eggs and milk together and add this to the mixture. Finally, add the marmalade and golden syrup and mix thoroughly.
  • Grease a 500g loaf tin with butter, line with baking parchment and pour in the cake mixture. Bake for 40 minutes. At the end of this time take the cake out, line the top with baking parchment (to prevent the top burning) and return to the oven for a further 35 minutes (at this point check the cake occasionally; it is ready when set in the middle and golden brown in colour).

BARA BRITH



bara brith image

very easy fruity cake that anyone can make delicious

Provided by chilternridge

Time 1h50m

Yield Makes Portions

Number Of Ingredients 0

Steps:

  • measure out the fruit and the sugar and soak in the cup of tea and leave for at least 8 hours i.e overnight
  • after soaking add the flour and the beaten egg mix thoroughly
  • grease a loaf tin or line with foil add the mixture and cook on gas mark 1 / 2 for 1hour and 30 minutes add an extra 15 minutes if needed
  • allow to cool and serve sliced with butter

DARK CHOCOLATE, ORANGE & GINGER BARA BRITH



Dark chocolate, orange & ginger bara brith image

Try a twist on bara brith - the classic Welsh teacake - made with chocolate, orange and ginger. It's perfect for celebrating St David's Day

Provided by Naomi Spaven

Categories     Afternoon tea, Dessert

Time 1h25m

Yield Serves 8-10

Number Of Ingredients 15

3 strong black teabags
300g dried mixed fruit
butter, for the tin
180g dark brown soft sugar
4-5 balls of stem ginger, roughly chopped
100g dark chocolate, chopped
2 tsp marmalade
2 drops of orange essence, or use 1 orange, zested
1 medium egg, beaten
230g self-raising flour
½ tsp mixed spice
1 tsp ground cinnamon
pinch of ground ginger
50g dark chocolate
2 oranges (optional)

Steps:

  • Drop the teabags into a heatproof jug, pour over 350ml boiling water from the kettle and leave to brew for 5 mins. Tip the dried fruit into a large heatproof bowl and pour over the hot tea. Cover and soak overnight.
  • Heat the oven to 170C/150C fan/gas 3. Butter a 2lb loaf tin and line with baking parchment. Scatter the sugar over the soaked fruit and stir to dissolve. Add the ginger, chocolate, marmalade, orange essence, egg, flour, a pinch of salt and all the spices, then mix to a thick batter.
  • Scrape into the tin and bake for 1 hr 15 mins. Leave in the tin for 10 mins, then turn out onto a wire rack to cool.
  • To decorate, melt the chocolate in short bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. If you're making the dried peel, peel the oranges and cut the peel into strips. Press dry with a kitchen towel, then scatter over a baking tray and bake at 90C or your oven's lowest setting for 3 hrs, checking every 45 mins. Leave to cool. Drizzle the chocolate over the loaf and scatter with the peel.

Nutrition Facts : Calories 341 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

BARA BRITH



Bara Brith image

The Welsh have always had their own version of sweet bread.

Provided by Carole Davis @rodeo1mom

Categories     Other Breads

Number Of Ingredients 12

1 tablespoon(s) yeast
1/2 cup(s) sugar
1 cup(s) milk and water mixed(2 tbl water)
4 cup(s) all purpose flour
1 teaspoon(s) mixed spice(1/4 tsp. nutmeg; 1/4 tsp. cinnamon; 1/4 tsp. allspice; 1/4 tsp. cardamom
1 pinch(es) salt
1/2 stick(s) butter
1 large egg
1/2 cup(s) golden raisins
1/2 cup(s) currants
1/2 cup(s) candied orange peel or apricots chopped
2 tablespoon(s) raisins

Steps:

  • CANDIED ORANGE PEEL
  • Turn mixture on floured boardwater Instructions Rinse the oranges. Cut the top and bottom off each orange and score the skin into quarters. Remove the skin (peel and pith, the white part), and cut the skin into strips about ¼" wide. Wrap the oranges in plastic wrap to store for other use. Place the strips of peel in a large saucepan and cover with cold water. Set on the stove on high heat and bring to a boil. Drain the water from the peels and repeat this process twice more. In a small bowl, whisk together the sugar and ¾ cup water. Pour the sugar water into a medium saucepan and bring to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer. Add the peel and cook for 45 minutes to 1 hour, adjusting heat as necessary to maintain the simmer. Avoid stirring, as this will cause crystallation. If necessary, swirl the pan to make sure that all of the peels get covered with the syrup. At the end of this period, the peels should be translucent. Drain any remaining syrup from the peels and set aside for other use (perhaps tea?!) There will probably be only a tablespoon or two of syrup left. Spread the peels out on a drying rack and leave to dry for 4-5 hours. Store in an airtight container.
  • Mix yeast and sugar. Heat the milk/water mixture to lukewarm. Mix in with the yeast.
  • Mix flour, spice and salt. Make a well in the center and pour in yeast mixture. Stir.
  • Cover with a cloth and leave in a warm place to proof for 30 minutes. Melt the butter.
  • Add to the gently proofing mixture. Sprinkle with some of the extra flour. Leave for another 30 minutes
  • Beat the egg and add to the dough. Knead well and mix in fruit. Turn mixture on to floured board and knead until smooth.
  • Grease 2 loaf pans. Divide mixture into pans. Let proof in tins for another 30 minutes.
  • Bake in hot oven 400*F for 15 minutes. Turn heat down to 350*F and bake for another 35 minutes.
  • Cool on a wire tray and leave one day before eating. Slice and serve with butter.

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