Best Bara Brith Currant Bread Welsh Recipes

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

Ingredients

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

Ingredients

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)