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 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
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 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.
Bara Brith originates like myself from Wales. Traditionally eaten as a snack with tea/coffee. I prefer it to normal fruit cakes.
Provided by Dai9914
Categories Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 7
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.
Nutrition Facts : Calories 3522.4, Fat 11.6, SaturatedFat 2.4, Cholesterol 211.5, Sodium 6002, Carbohydrate 820, Fiber 47.9, Sugar 189.1, Protein 62.4
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
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