Traditionalwelshbarabrith 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
CAWL (TRADITIONAL WELSH BROTH)
The recipe that follows is one that is popular with, and derived from, the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton we use Shin Beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese
Provided by Beryl Davies
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time P1DT3h
Yield 12
Number Of Ingredients 10
Steps:
- Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
- Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.8 g, Cholesterol 12.5 mg, Fat 3.1 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.1 g, Sodium 248 mg, Sugar 6.8 g
TRADITIONAL WELSH BARA BRITH
Make and share this Traditional Welsh Bara Brith recipe from Food.com.
Provided by Phillip Davies
Categories Quick Breads
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- This is Wales' traditional rich fruit bread.
- South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious.
- Soak the dried fruit and sugar overnight in the tea.
- You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg.
- Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners.
- Bake in a gentle oven at 300 F (150 C) for 1-1/2 hours.
- Cool and store for at least 2 days in a tin so that it matures moist and rich.
- Traditionalists say you should never butter the Bara Brith, but it's lovely that way!
Nutrition Facts : Calories 2427.2, Fat 8.6, SaturatedFat 2.2, Cholesterol 211.5, Sodium 3858.6, Carbohydrate 557.7, Fiber 21.4, Sugar 219.2, Protein 38.6
BARA BRITH (CURRANT BREAD) WELSH
Make and share this Bara Brith (Currant Bread) Welsh recipe from Food.com.
Provided by truebrit
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
- Soak the fruit and candied peel in the water with the spice.
- Leave to steep in a warm place and use the warm spicy, strained water to mix the dough.
- Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough.
- Knead well, leave to rise and knock back; blend in the drained fruit and knead again.
- Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes.
- Originally, in some recipies, the fruit content would have been fresh currants or blackberries.
- Bara Brith is often served as part of the traditional Welsh tea.
- It can also be purchased at many of the small bakeries found throughout Wales.
- British Cookery (BTA/BFPC)
Nutrition Facts : Calories 416.4, Fat 12.8, SaturatedFat 4.8, Cholesterol 34.2, Sodium 310.5, Carbohydrate 68.3, Fiber 2.3, Sugar 20.1, Protein 7
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