Bara Brith (Currant Bread) Welsh

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READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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)
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