Bara Brith American Style Food

BARA BRITH.

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.

BARA BRITH

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.

BARA BRITH

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.

BARA BRITH AMERICAN STYLE

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.

TRADITIONAL WELSH BARA BRITH

Steps:

• This is Wales' traditional rich fruit bread.
• South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious.
• Soak the dried fruit and sugar overnight in the tea.
• You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg.
• Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners.
• Bake in a gentle oven at 300 F (150 C) for 1-1/2 hours.
• Cool and store for at least 2 days in a tin so that it matures moist and rich.
• Traditionalists say you should never butter the Bara Brith, but it's lovely that way!

BARA BRITH

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.

BARA BRITH (CURRANT BREAD) WELSH

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)