The bread is made by mixing flour (either white or self-raising), yeast (if not using self-raising flour), butter, mixed dried fruit (such as raisins, currants and sultanas), mixed spices and an egg. Some recipes favour soaking the dried fruit in tea overnight before the baking. This mixture is then proved to allow fermentation to take place. After an initial period, the air is knocked out of the mixture and it is allowed to prove once more. This period of preparation can take up to two hours, including the resting time for the bread mixture. It is then baked in an oven. Bara Brith is traditionally served at tea time, alongside tea. It is normally served in slices with butter spread on one side.
Bara Brith
A tradition Welsh tea bread usually served with plenty of butter
Equipment
- 1 2 lb loaf tin
Ingredients
- 300 g Mixed dried fruit
- 200 g Muscovado sugar
- 1 Zest of 1 orange
- 250 ml Hot black tea
- 350 g Self raising flour
- 2 tsp Mixed spice
- 1 ea Egg – beaten
- 50 g Butter, softened
Instructions
- Place the dried fruit and orange zest into a large mixing bowl. Pour the hot tea over and stir well. Set aside to soak overnight.
- Preheat the oven to 320ºF. Grease and line the base and short sides of the 2lb loaf tin and a strip of parchment paper.
- Tip the flour and mixed spice in with the fruit and tea mixture. Add the beaten egg, sugar and softened butter.Beat well until you have a well mixed batter. Tip into the loaf tin.
- Bake, for 1 hr 15 minutes. If the top starts to brown too much, cover with tin foil. Check for doneness with a skewer. If the skewer dos not come out clean give it another 5 to 10 minutes.
- When done allow to cool in the tin for about 10 minutes. Remove to a rack to cool completely. Serve generously buttered.