6 oz dried fruit
8 oz dark brown sugar
1/2 pt strong hot tea
10 oz self-raising flour
1 egg
A Recipe for
Bara Brith ( Speckled Bread)
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
This Recipe for Bara Brith ( Speckled Bread) is one of thousands in the Recipes-to-go Bread Cookbook.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
If you enjoy this Bara Brith ( Speckled Bread) Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
This is a recipe for Bara Brith ( Speckled Bread) from the recipe cookbook of Recipes-to-go (Bread)
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
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.
Serves: 1
Bara Brith ( Speckled Bread) Recipe brought to you by Recipes To-Go