SC - Bara Brith recipe
snowfire at sprynet.com
snowfire at sprynet.com
Wed Dec 2 19:40:18 PST 1998
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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