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- 1Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
- 2Soak the fruit and candied peel in the water with the spice.
- 3Leave to steep in a warm place and use the warm spicy, strained water to mix the dough.
- 4Sift 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.
- 5Knead well, leave to rise and knock back; blend in the drained fruit and knead again.
- 6Shape 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.
- 7Originally, in some recipies, the fruit content would have been fresh currants or blackberries.
- 8Bara Brith is often served as part of the traditional Welsh tea.
- 9It can also be purchased at many of the small bakeries found throughout Wales.
- 10British Cookery (BTA/BFPC)
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Nutritional Facts for Bara Brith (Currant Bread) Welsh
Serving Size: 1 (135 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 416.3
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 4.8 g
- Cholesterol 34.2 mg
- Sodium 310.4 mg
- Total Carbohydrate 68.2 g
- Dietary Fiber 2.3 g
- Sugars 20.0 g
- Protein 6.9 g
The following items or measurements are not included: