Bara Brith American Style Recipes

BARA BRITH

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.

BARA BRITH AMERICAN STYLE

Steps:

• Place Tea Bag into a medium sized heat-proof mixing bowl. Pour Boiling Water over Tea Bag. Allow to steep for at least 30 minutes.
• Remove Tea Bag from Water and add Dried Currants and Dried Dates. Using a spoon, push fruit down into the tea until it is completely covered. Allow to soak for at least 1 hour, although overnight is preferred.
• Preheat oven to 350°F Use Cooking Spray to grease two 12-cup Muffin Pans.
• Add Eggs to the Fruit in bowl and mix gently. Add Flour, Brown Sugar and Cinnamon. Mix thoroughly. Mixture will seem dry at first, but as it is mixed it will become thinner. Using a large spoon, fill each Muffin Cup about 2/3 full.
• Bake in 350F oven for about 20 minutes or until pick inserted into center of muffin comes out clean.
• Serve as is or with Butter or spreadable Cream Cheese. Good warm or cold. Excellent served with Hot Tea or Coffee.
• Preparation time does not include the time that it takes to soak the Fruit.

BARA BRITH

Steps:

• Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
• Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer - if it doesn't come out clean, give it another 5-10 mins in the oven.
• Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.

BARA BRITH

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.

BARA BRITH.

Steps:

• Place the fruit and sugar in a mixing bowl, and soak overnight in the strained tea.
• Sieve the flour and mixed spice, and warm the marmalade.
• Add the flour, warm marmalade and egg to the soaked fruit.
• Mix well, pour the mixture into a greased loaf tin.
• Bake for 1 1/2 hours on 180c, 350f.
• Cool on wire rack.
• Serve sliced and buttered.