www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

BARA BRITH (CURRANT BREAD) WELSH

Category:    Bread
Yield:16 servings
 
    1/4 lb Dried fruit                         4 oz Candied peel
      1 pt Warm water                        1/2 ts Mixed spice
      2 lb Plain flour                         2 ts Salt
      6 oz Lard                                1 oz Fresh yeast
    1/2 lb Demerara sugar                      2    Eggs
 
  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)
 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com