1/4 lb dried fruit
4 oz candied peel
1 pt warm water
1/2 tsp mixed spice
2 lb plain flour
2 tsp salt
6 oz lard
1 oz fresh yeast
1/2 lb demerara sugar
2 eggs
A Recipe for
Bara Brith (Currant Bread) Welsh
Food Tip |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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This Recipe for Bara Brith (Currant Bread) Welsh is one of thousands in the Recipes-to-go Bread Cookbook.
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This is a recipe for Bara Brith (Currant Bread) Welsh from the recipe cookbook of Recipes-to-go (Bread)
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Hungry men think the cook lazy. |
| Anonymous |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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Herb Tip |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
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)
Serves: 16
Bara Brith (Currant Bread) Welsh Recipe brought to you by Recipes To-Go