Best Bara Brith American Style Recipes

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

Ingredients

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 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

Ingredients

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