Food recipes
Bara Brith (Currant Bread)
Bara Brith (Currant Bread) Ingredients: 1/4 lb dried fruit 4 oz candied peel 1 pint warm water 1/2 teaspoon mixed spice 2 lb plain flour 2 teaspoons salt 6 oz lard 1 oz fresh yeast 1/2 lb Demerara sugar 2 eggs Directi...
Bara Brith (Currant Bread)
Ingredients:
1/4 lb dried fruit
4 oz candied peel
1 pint warm water
1/2 teaspoon mixed spice
2 lb plain flour
2 teaspoons salt
6 oz lard
1 oz fresh yeast
1/2 lb Demerara sugar
2 eggs
Directions:
Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the hot, 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; mix in the drained fruit and knead again. Shape the dough into loaves and place into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Serve as part of a traditional Welsh tea.
Ingredients:
1/4 lb dried fruit
4 oz candied peel
1 pint warm water
1/2 teaspoon mixed spice
2 lb plain flour
2 teaspoons salt
6 oz lard
1 oz fresh yeast
1/2 lb Demerara sugar
2 eggs
Directions:
Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the hot, 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; mix in the drained fruit and knead again. Shape the dough into loaves and place into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Serve as part of a traditional Welsh tea.