SC - SC REC Bara Brith (Welsh)
Elysant at aol.com
Elysant at aol.com
Wed Sep 1 05:14:30 PDT 1999
- -Poster: <Elysant at aol.com>
Here's a Welsh Recipe for the list. I had posted it last November, but we
have some new people so here it is again. It's a traditional and very old
recipe that's still made quite frequently in Wales. I'm also including a
modern version of it for comparison.
Thinly sliced and buttered Bara Brith is excellent served with a nice cup of
hot tea. :-)
Elysant
Bara Brith ("Bahrah Breeth" - "th" as in "three") - Currant or Speckled Bread
Traditional Recipe
(version without eggs)
2 lb flour
1 oz yeast
8 oz brown sugar
8 oz fat
6 oz sultanas or raisins
6 oz currants (Zante)
4 oz candied peel
1 tsp salt
1/2 tsp pudding spice ( I use 2 parts cinnamon to 1 part each of mace and
nutmeg)
Warm milk
Mix yeast, and a little sugar and warm milk. Rub fat into the flour, add the
dry ingredients. Make a well in the centre and add yeast. Knead into a soft
dough. Cover and allow to rise to twice its size in a warm place, for 1 1/2
hours. Turn on
a floured board, put into greased tins and bake in a moderate oven.
British oven control - gas
mark 6
Bara Brith
Modern recipe
1 lb self raising flour
3 oz butter
1/2 lb mixed fruit (sultanas, currants, raisins, candied peel)
1/2 lb sugar
1 egg
teacupful of hot tea (no milk or sugar in it)
2 tsp marmalade
1/2 tsp mixed spice (I use 2 part cinnamon to 1 part each of mace and nutmeg)
Pour hot tea over fruit and sugar and leave overnight or for five hours. Rub
fat into flour and spice. Make a well in the fat/flour mixture, add the
beaten egg and marmalade, then add the fruit mixture and beat well. Bake in
oven at 350 degrees
for 1 1/2 hours.
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