BARA BRITH BREAD

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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.

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