MAMGU'S BARA BRITH
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
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!
BARA BRITH
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
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
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
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
BARA BRITH (WELSH TEA BREAD)
Bara Brith Is a Welsh Fruit Loaf which Is Traditionally Flavoured by Adding Tea, Dried Fruits and Mixed Spices. It Is Usually Served Slice ...
Provided by Jelena Mardere
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place ¾ cup of raisins and ¾ cup of currants in a bowl. Pour over a cup of hot tea and soak for 8 hours or overnight.
- Preheat the oven to 350 °F and line a 2-pound loaf pan with a greased sheet of parchment paper.
- Stir ¾ cup of demerara sugar into the tea and fruit mixture until it is completely dissolved.
- Stir in 1 ¼ cups of flour and 1 beaten egg into the tea and fruit mixture. Mix well until the ingredients are completely integrated into a batter.
- Transfer the batter to the prepared pan and smooth the top.
- Bake in the preheated oven for about 40 minutes until golden brown on top.
- Cool the Bara Brith in the bread pan for about 5 minutes before transferring the loaf to a rack to cool completely.
- Serve with a strong cup of tea.
Nutrition Facts : Calories 189, Fat 0,9g, Carbohydrate 43,2g, Protein 3,8g, Cholesterol 23mg, Sodium 261mg
WELSH BARA BRITH CAKE
Steps:
- Gather the ingredients.
- In a large bowl, pour the cold tea over the fruit and leave to soak for a minimum of 6 hours, or overnight if possible.
- The next day, preheat the oven to 325 F/170 C/Gas 3 and grease a 2-pound (900-gram) loaf tin with butter and put to one side. To the soaked fruit, add the marmalade, egg, brown sugar, spice, and flour and mix well.
- Spoon the batter into the prepared loaf tin and bake for 1 1/4 hours, or until the center is cooked through (when a cake tester comes out clean). Check from time to time to see that the top doesn't brown too much, and cover with a sheet of foil if necessary.
- Remove from the oven and leave the Bara Brith to stand for 5 minutes, then turn out of the tin and place on a cooling rack. Brush the honey over the top to glaze and leave to cool completely on a rack.
- Slice and enjoy. Bara Brith is even tastier when served with a little butter spread over a thick, fruity slice, or for added sweetness, a little jam or honey.
Nutrition Facts : Calories 533 kcal, Carbohydrate 118 g, Cholesterol 36 mg, Fiber 8 g, Protein 10 g, SaturatedFat 2 g, Sodium 947 mg, Sugar 51 g, Fat 4 g, ServingSize serves 6, UnsaturatedFat 0 g
BARA BRITH
Bara brith (literally "mottled bread") is sometimes made with yeast but Mary's family recipe omits it, giving a wonderfully sticky texture. It is best spread with plenty of butter.
Provided by Mary Hamilton
Categories Cakes and baking
Yield Makes 1 cake
Number Of Ingredients 6
Steps:
- In a large bowl soak the fruit and sugar in strained tea and leave overnight.
- Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
- Mix the remaining ingredients into the fruit mixture and beat well.
- Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.
BARA BRITH
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
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 BREAD
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
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.
BARA BRITH - WALES
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
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 AMERICAN STYLE
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
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
TRADITIONAL WELSH BARA BRITH
Make and share this Traditional Welsh Bara Brith recipe from Food.com.
Provided by Phillip Davies
Categories Quick Breads
Yield 1 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 2427.2, Fat 8.6, SaturatedFat 2.2, Cholesterol 211.5, Sodium 3858.6, Carbohydrate 557.7, Fiber 21.4, Sugar 219.2, Protein 38.6
MOIST BARA BRITH - WELSH TEA BREAD RECIPE
A no yeast version of the Welsh Bara Brith which is moist and full of flavour
Provided by Rachel Jones
Categories Dessert
Number Of Ingredients 10
Steps:
- Place the tea bags into a cup and just cover with boiling water and leave to soak while you prepare the other ingredients.
- Place the milk, butter, dried fruit, sugar and the soaked tea bags into a small pan and bring to a simmer over a medium heat.
- Let the mixture bubble for a few minutes and then turn off the heat.
- Leave the mixture to cool in the pan for an hour or two.
Nutrition Facts : Calories 274 kcal, Carbohydrate 45 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 83 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving
BARA BRITH (CURRANT BREAD) WELSH
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
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
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
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!
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BARA BRITH (WELSH TEA BREAD) - THE DARING GOURMET
From daringgourmet.com
5/5 (20)Total Time 1 hr 25 minsCategory Dessert, TeaCalories 302 per serving
- Put the raisins, sultanas and currants in a bowl along with the candied lemon and orange peel. Pour the hot tea over the fruit, stir, cover and let sit overnight.Depending on how dry or moist your raisins/currants were to begin with they will have absorbed nearly all of the liquid. If there is some liquid remaining reserve about 2 or 3 tablespoons of it to brush on top of the finished bread.
- In the bowl of a stand mixer, place the flour, baking powder, salt and spices and stir to combined. Add the fruits and their juices (except for the juice you reserved) along with all remaining ingredients. Use the paddle attachment to mix the ingredients into a batter that resembles a soft cookie dough. (If the batter seems too dry after you've mixed it add either a little melted butter or a little bit of egg yolk.)
- Scoop the batter into a greased loaf pan and use the back of a spoon or your fingers to smooth the top. Bake for 70-85 minutes or until a toothpick inserted into the center comes out clean.Spoon or brush the reserved dried fruits liquid over the top of the hot bread and let it cool for a few minutes before removing it from the loaf pan to cool completely on a wire rack.
BARA BRITH - WIKIPEDIA
From en.wikipedia.org
Main ingredients Yeast, mixed fruit (such as …Variations Without yeast, using self-raising flour … Place of origin WalesType Fruit loaf
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- In a large mixing bowl, rub the lard or butter into the flour with your fingertips until the mixture resembles breadcrumbs. Then stir in the instant yeast, the brown sugar, the raisins or currants, and the candied peel (optional) till well combined.
- Make a well in the centre and pour in the lukewarm water. Mix well until the dough comes together. Turn the dough out onto a lightly floured surface and knead for a good 5 minutes, or until the dough is smooth and springs back when lightly pressed with your finger.
- Work the bara brith into a long sausage shape that fits the length of the loaf pan. Place it in the lined tin, cover with a tea towel and leave in a warm place until doubled in size, about an hour to an hour and a half.
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