*  Exported from  MasterCook  *
 
                        BARA BRITH ( SPECKLED BREAD)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       oz           Dried fruit
    8       oz           Dark brown sugar
      1/2   pt           Strong hot tea
   10       oz           Self-raising flour
    1                    Egg
 
   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) gas mark 2 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
   Dorothy says do, as it’s lovely that way.
   
   Source: Elisabeth Luard in “Country Living” (British),
   April 1989.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving