2 hrs 35 mins
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.
My Private Note
Units: US | Metric
- 1Combine 1 1/4 flour and the other dry ingredients (first five).
- 2In a saucepan heat buttermilk, sugar, butter and salt just until warm (115-120 degrees F), making sure butter is melted; stir constantly.
- 3Add 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.
- 4Stir 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).
- 5Shape 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).
- 6Bake 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.
Browse Our Top Yeast Breads Recipes
Nutritional Facts for Bara Brith Bread
Serving Size: 1 (433 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1052.3
- Calories from Fat 479
- Total Fat 53.2 g
- Saturated Fat 31.7 g
- Cholesterol 340.0 mg
- Sodium 1765.2 mg
- Total Carbohydrate 136.7 g
- Dietary Fiber 8.6 g
- Sugars 125.8 g
- Protein 19.2 g
The following items or measurements are not included: