Barabrithbread Recipes
BARA BRITH
A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors.
Provided by Femmie London
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 8h45m
Yield 8
Number Of Ingredients 6
Steps:
- Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
- Stir demerara sugar into tea and fruit mixture until dissolved completely.
- Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
- Spread batter evenly into the prepared bread pan.
- Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 260.7 mg, Sugar 24.6 g
BARA BRITH
Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h40m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer - if it doesn't come out clean, give it another 5-10 mins in the oven.
- Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.
Nutrition Facts : Calories 321 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
BARA BRITH BREAD
From the Avon International Cookbook. According to the cookbook Bara Brith is welsh for Speckled bread. I guess it's because of the currants and/or raisins used in the recipe. If you buy active dry yeast in a small container like I do, use 2 teaspoons for the recipe. Rising of the dough is part of prep time, as you need to let it sit and rise.
Provided by Studentchef
Categories Yeast Breads
Time 2h35m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Combine 1 1/4 flour and the other dry ingredients (first five).
- In a saucepan heat buttermilk, sugar, butter and salt just until warm (115-120 degrees F), making sure butter is melted; stir constantly.
- Add to flour mixture, adding the egg in as well. Beat on low speed of electric mixer for 30 seconds. Then beat at high speed for 3 minutes.
- Stir in currant or raisins and as much of the remaining flour as can be mixed with a spoon. Turn onot floured surface and knead in enough of the remaining flour to make moderately stiff dough (takes 6-8 minutes).
- Shape into ball and place into a greased bowl, turning it over once. Cover and let rise until doubled (about 1 1/4 hours). Punch down and shape into a loaf. Put into a greased 8x4x2 inch loaf pan, cover and let rise till nearly double (30 minutes).
- Bake in oven at 375 degree F for 35-40 minutes, making sure to cover with foil the last 20 minutes. Remove from pan and let cool.
BARA BRITH - WALES
From Celtic Cookery by Iris Price Jones. "Bara Brith (literally Speckled Bread) is a spicy currant loaf which used to be made every bread baking day by adding sugar and spices and fruit to a portion of the bread dough. It is common to all Celtic countries - called Selkirk Bannock in Scotland, Barm Brack in Ireland, Saffron Cake in Cornwall, and Morlais Brioche in Brittany. It is, I suppose, the most popular tea time dish in Wales and it would be a very unusual tea-party that did not include platefuls of bara brith. Recipes for making bara brith without yeast have multiplied these last few years, and are now generally used in preference to the traditional one, because they are so quickly made and so good. This one gives a rich, moist loaf that cuts well." Serve in thinly buttered slices with tea! My French neighbours enjoyed this a lot!
Provided by Mme M
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put the fruit in a large basin with the sugar, and just cover with warm strained tea. Leave overnight.
- Next day, add to the fruit mixture the marmalade, cinnamon, the beaten egg and flour. Mix well together until you have a nice, slack mixture.
- Bake in a loaf tin, greased and lined with buttered paper. Bake at 325F for 1 1/2 hours.
- Preparation time is overnight soaking, plus 10 minutes active preparation the following day.
- You can get interesting flavours by choosing unusual teas.
Nutrition Facts : Calories 611.6, Fat 1.1, SaturatedFat 0.1, Sodium 992.5, Carbohydrate 146.1, Fiber 8.2, Sugar 40.6, Protein 9.4
BARA BRITH
Provided by Anne Jones
Categories Bread Tea Bake Low Sodium Dried Fruit Healthy Bon Appétit Pacific Palisades California
Number Of Ingredients 8
Steps:
- Place fruit in large bowl. Pour tea over fruit. Add brown sugar and mix well. Cover and let stand at room temperature overnight.
- Preheat oven to 325°F. Grease 9x5x3-inch loaf pan. Add flour, milk, egg, marmalade and cinnamon to soaked fruit mixture. Stir until combined. Spoon dough into prepared loaf pan. Bake until bread is brown and crusty and toothpick inserted near center comes out clean, about 2 hours. Cool slightly. (Can be prepared up to 4 days ahead. Wrap tightly and store at room temperature.
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BARA BRITH (WELSH TEA BREAD) - THE DARING GOURMET
Preheat the oven to 325 degrees F. Grease a 9x5 inch loaf tin (2 pound loaf tin). Put the raisins, sultanas and currants in a bowl along …
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5/5 (21)Total Time 1 hr 25 minsCategory Dessert, TeaCalories 302 per serving
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5/5 (21)Total Time 1 hr 25 minsCategory Dessert, TeaCalories 302 per serving
- Put the raisins, sultanas and currants in a bowl along with the candied lemon and orange peel. Pour the hot tea over the fruit, stir, cover and let sit overnight.Depending on how dry or moist your raisins/currants were to begin with they will have absorbed nearly all of the liquid. If there is some liquid remaining reserve about 2 or 3 tablespoons of it to brush on top of the finished bread.
- In the bowl of a stand mixer, place the flour, baking powder, salt and spices and stir to combined. Add the fruits and their juices (except for the juice you reserved) along with all remaining ingredients. Use the paddle attachment to mix the ingredients into a batter that resembles a soft cookie dough. (If the batter seems too dry after you've mixed it add either a little melted butter or a little bit of egg yolk.)
- Scoop the batter into a greased loaf pan and use the back of a spoon or your fingers to smooth the top. Bake for 70-85 minutes or until a toothpick inserted into the center comes out clean.Spoon or brush the reserved dried fruits liquid over the top of the hot bread and let it cool for a few minutes before removing it from the loaf pan to cool completely on a wire rack.
BARA BRITH OR SPECKLED BREAD - WELSH FOOD AND DRINK
Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight. Next …
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The ingredients in bara brith bread can vary, but typically it includes dried fruit such as raisins, currants, and sultanas. It may also include spices such as cinnamon and nutmeg, and can be made with or without yeast. Bara brith is typically served with a variety of different toppings or spreads. Some popular bara brith toppings include butter, jam, honey, or marmalade. Bara …
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Bara brith is a very traditional recipe from Wales. Bara brith means 'speckled bread' and originally it would have been made with a yeasted dough. In this re...
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