Traditional Welsh Bara Brith Food
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
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 (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
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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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 baking paper and pour in the mixture. Bake for approximately 1 hour until the cake has risen and cooked through.
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