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
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 (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 - 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
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
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BARA BRITH (WELSH TEA BREAD) - THE DARING GOURMET
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5/5 (23)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.
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- Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight.
- Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
- Preheat the oven to 180°C /Gas 4. Line a 900g loaf tin with bakewell paper and pour in the mixture.
- Bake for approximately 1 hour until the cake has risen and cooked through. Leave to cool on a rack and store for 2 days before eating. Serve sliced with butter.
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