SC - SC REC Bara Brith (Welsh)

[Elysant at aol.com]

- -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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