SUGAR-CRUSTED BARA BRITH
Bara brith (literally 'speckled bread') is a tea-time classic, and it seems that almost every Welsh town and every family has their own recipe
Provided by Jane Hornby
Categories Dessert, Snack, Treat
Time 1h30m
Number Of Ingredients 11
Steps:
- Mix together the dried fruit and cranberries in a large bowl, then pour the hot tea over. Cover with cling film and leave to soak overnight.
- Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a 900g/2lb loaf tin with baking parchment. Melt butter and marmalade together in a pan. Leave to cool for 5 mins, then beat in the eggs. Drain any excess tea from the fruit. Mix the flour, sugar and spices together, then stir in the fruit, butter mix and milk until evenly combined. The batter should softly drop from the spoon - add more milk if needed.
- Spoon into the tin and level the top. Sprinkle with the crushed sugar and bake for 1-1¼ hrs until dark golden and a skewer inserted comes out clean. Cover loosely with foil if it starts to over-colour before the middle is cooked. Leave to cool completely in the tin and serve sliced.
Nutrition Facts : Calories 397 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
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 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.
More about "sugar crusted bara brith recipes"
BARA BRITH (WELSH TEA BREAD) - THE DARING GOURMET
From daringgourmet.com
5/5 (24)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.
FRIENDS IN THE KITCHEN - JULIE'S BARA BRITH | RECIPES MADE …
From recipesmadeeasy.co.uk
HEALTHY BARA BRITH RECIPE - BBC FOOD
From bbc.co.uk
BARA BRITH | IMPERIAL SUGAR
From imperialsugar.com
WELSH BARA BRITH CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHORTBREAD CRUST (SABLé BRETON) RECIPE FOR PIES & TARTS …
From bakerbettie.com
BARA BRITH; GLUTEN FREE, DAIRY FREE AND FAT FREE TOO!
From glutarama.com
IRISH BARMBRACK (BáIRíN BREAC) - THE DARING GOURMET
From daringgourmet.com
BARA BRITH | RECIPES | DELIA ONLINE
From deliaonline.com
BARA BRITH: OUR TRADITIONAL WELSH RECIPE | VISIT WALES
From visitwales.com
- 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 day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
- Preheat the oven to 180°C /Gas 4. Line a 900g loaf tin with bakewell paper and pour in the mixture.
- Bake for approximately 1 hour until the cake has risen and cooked through. Leave to cool on a rack and store for 2 days before eating. Serve sliced with butter.
BARA BRITH WITH SUGAR CRUST RECIPE | COUNTRYFILE.COM
From countryfile.com
Servings 12Total Time 1 hr 30 mins
BARA BRITH - BAKER JO
From bakerjo.co.uk
BARA BRITH - A TRADITIONAL WELSH TEA / FRUIT BREAD
From instructables.com
BARA BRITH {WELSH 'SPECKLED' BREAD} | FOODELICACY
From foodelicacy.com
TRADITIONAL BARA BRITH RECIPE - BBC FOOD
From bbc.co.uk
BARA BRITH - BAKING WITH GRANNY
From bakingwithgranny.co.uk
WELSH CAKES AND BARA BRITH: ANNA JONES’ FAMILY RECIPES
From theguardian.com
BARA BRITH RECIPE - BBC FOOD
From bbc.co.uk
BROWN SUGAR SHORTBREAD BARS - THE SEASIDE BAKER
From theseasidebaker.com
SUGAR-CRUSTED BARA BRITH - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
You'll also love