Welsh Tea Loaf Food

MOIST BARA BRITH - WELSH TEA BREAD RECIPE

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.

WELSH TEA LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• Combine water and raisins in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat, stir in baking soda and let cool.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in molasses, vanilla and salt. Stir in flour and then beat in raisin mixture until well combined. Spoon batter into prepared pans.
• Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Cool in pans on a wire rack. Serve at room temperature.

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.

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.

BARA BRITH (WELSH TEA BREAD)

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.

BARA BRITH

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.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

WELSH TEA CAKES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. Add the sugar, oats and nutmeg. Stir in the eggs and milk. Fold in currants., On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in round cookie cutter. Place 2 in. apart on greased baking sheets. Sprinkle with sugar if desired. , Bake at 350° for 12-16 minutes or until lightly browned. Remove to wire racks to cool.

WELSH FRUITED TEA BREAD RECIPE

Steps:

• Place the dried fruit, sugar, butter, tea and orange juice in a large pan and heat gently until the butter has melted and the sugar dissolved. Leave to cool for 30 mins.
• Preheat the oven to 180°C (350°F, gas mark 4). Grease and line the base and sides of a 900g (2lb) loaf tin with greaseproof paper.
• Sift the flour, mixed spice and a pinch of salt over the fruit mixture and mix thoroughly. Spoon into the lined tin.
• Bake for 1hr 5mins - 1hr 10mins until golden brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin. Serve sliced and buttered.