SC - Bara Brith recipe

[Helen]

Poster: Jean Holtom <Snowfire at sprynet.com>
>welcome to the cooks' list, Elisande! I think you'll enjoy it...

Thank you kindly M'lady!  The lady Margali generously gave the submission 
instructions to me!

>The noble lady Elisande recently posted a lovely Welsh tea bread recipe
>(Bara Brith? Am I even close?)

That's what it's called!  And here it is!

 
For gentles intested in baking
Here's a very old Welsh recipe for a bread we still make regularly in Wales

BARA BRITH - CURRANT OR SPECKLED BREAD

3 lb flour	3/4 lb sugar	3/4 lb lard or butter or mixed
2 or 3 eggs     1 lb raisins    1 lb sultanas (large yellow raisins)
1 lb currants   1/4 lb candied peel    1 oz yeast
1/2 teasp pudding spice         1 teasp salt     milk to mix

Method
Mix yeast with a little warm milk.  Rub the fat into the flour and mix in the 
dry ingredients.  Make a well in the centre and add the yeast and the (beaten) 
eggs.  Mix into a soft dough, then cover and leave in a warm place for 1 1.2 
hours to rise, til twice it's original size.  Turn out onto a floured board, 
place in greased tins, stand again in a warm place for about 20 minutes and 
bake in a moderately warm oven for 1 - 2 hours.  When cold, cut and butter as 
for an ordinary loaf - thin slices with plenty of butter.

It's really good with some hot tea in the afternoon - especially at this time 
of year! :-)

I also have some old recipes for wines from various plants if anyone would be 
interested.  The elderbury wine is potent, my grandmother used to make it!

Elysande
A lot of the recipes I have are for large amounts - because usually the person 
would make a few loaves or cakes or whatever for themselves and then would give 
out the rest to relatives, neighbours, the milkman, the vicar, anyone old who's 
living by themselves, etc.
 
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