By Studentchef on May 05, 2010
"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."
Serving Size: 1 (433 g)
Servings Per Recipe: 1
"Made this as a gift for a friend of mine ~ even sliced it for her, so managed to keep a couple of pieces for taste-testing! Loved the use of buttermilk here & I also used real butter & raisins (was generous with the latter)! Very nice tasting, & I now have a 2nd loaf in the oven just for the 2 of us here at home! Thanks for sharing this great recipe! [Tagged & made in Please Review My Recipe]"