How To make Currant Bread(Welsh)
2 lb flour
4 oz candied peel
1 oz yeast
1 ts salt
8 oz brown sugar
1/2 ts pudding spice
8 oz lard
1/2 pt warm milk or
6 oz sultanas
milk and water 6 oz currants
BARA brITH Cream the yeast and sugar, add to half of the warm milk and leave to stand in a warm place for 10-15 minutes until frothy. Rub the lard into the flour and add the dry ingredients. Mix well. Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough. Cover with a clean cloth and leave in a warm place for 12 hours to rise. Place in a greased, floured tin. Bake in a hot oven (425/ F. or Mark 7) for 20 minutes and then lower to 400/F. or Mark 6 for a further 45 minutes to 1 hour.
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Bara Brith Currant Bread Welsh | BREAD RECIPES | EASY TO MAKE BREAD RECIPE
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Dark and Fruity, a Taste of Wales… Bara Brith…
This lovely Welsh tea loaf is another easy recipe to make. It takes a little time but is well worth the small effort of soaking the fruit the night before for the fruit to soak up the flavours of tea and apricot and of waiting a couple of days for the loaf to mature to become beautifully sticky. We used to live very close to the Welsh boarder when we were small so our local baker always had an exciting selection of Welsh treats for us to try. This was one of my favourites. Cut thick with plenty of butter was the best way to eat it. And yes, you guessed it, with a lovely cup of hot tea…
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Ingredients:
500g mixed dried fruit (sultanas, currents and mixed peel are really good in this
1 large dessert spoon of apricot jam
125g soft dark brown sugar
375ml freshly brewed strong tea (I used 3 PG Tips tea bags & boiling water)
315g self-raising flour
1 tsp baking powder
1 generous tsp mixed spice
1 large egg
Method:
The day before baking:
1) Into a medium bowl, pop 500g mixed dried fruit
2) Add 1 large dessert spoon of apricot jam, 125g soft dark brown sugar, 375ml freshly brewed tea and mix well
3) Cover with cling film and pop into the fridge overnight
The next day:
4) Preheat oven Gas 4/ 180’C or 350’F
5) Pop the fruit and the juices into a large mixing bowl, add 315g self-raising flour, 1 tsp baking powder, 1 generous tsp mixed spice and stir well to combine
6) Add one large egg and mix until well incorporated
7) Pop into a lined 2lb loaf tin, level the top with a knife and bake for 1 ¼ hours or until a wooden skewer pushed into the centre comes out clean
8) Leave in the tin to cool completely then remove from the tin but leave the baking paper on and wrap well in tinfoil
9) Leave to mature for 2 day then slice thickly and add plenty of butter to serve with a hot cup of tea
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube:
Learn how to bake a traditional Welsh Bara Brith loaf in this cake recipe ????????
This tastes amazing! This is a really easy baking recipe for Welsh Bara Brith, a traditional loaf cake from Wales using mixed dried fruit and tea. Best enjoyed with lashings of butter.
The ingredients you need are;
250g mixed dried fruit
100g dark brown muscovado sugar
225ml strong hot tea (no milk)
a generous pinch of salt
1/4 tsp of ground cinnamon
1/4 tsp grated nutmeg
1 large egg, ideally free range, beaten
250g self raising flour.
Equipment
450g loaf tin greased and lined with greaseproof paper.
How to make this delicious bake;
Put the dried fruit, sugar in a heat proof mixing bowl and pour over the hot tea - remember no milk! Leave to soak ideally overnight.
Heat the oven to 160c/325f. Add the salt, nutmeg and cinnamon to the fruit to the fruit and tea and mix.
Add the flour and stir well to combine, making sure there are no lumps or pockets of flour.
Spoon into the prepared loaf tin and bake in the oven for 1 hour.
Its ready when you insert a skewer into the Bara Brith and it comes out clean.
Leave the tin on a wire rack to cool for 15 minutes. Remove from the tin and continue to cool on the rack until completely cool.
Spread thickly with butter and enjoy!
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