Bara Brith Recipes

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BARA BRITH



Bara Brith image

A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors.

Provided by Femmie London

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 8h45m

Yield 8

Number Of Ingredients 6

1 cup hot brewed tea
¾ cup dried currants
¾ cup golden raisins
¾ cup demerara sugar
1 ¼ cups self-rising flour
1 egg, beaten

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.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 260.7 mg, Sugar 24.6 g

BARA BRITH



Bara brith image

Bara brith (literally "mottled bread") is sometimes made with yeast but Mary's family recipe omits it, giving a wonderfully sticky texture. It is best spread with plenty of butter.

Provided by Mary Hamilton

Categories     Cakes and baking

Yield Makes 1 cake

Number Of Ingredients 6

450g/1lb dried mixed fruit
250g/9oz brown sugar
300ml/½ pint warm black tea
2 tsp mixed spice
450g/1lb self-raising flour
1 free-range egg, beaten

Steps:

  • In a large bowl soak the fruit and sugar in strained tea and leave overnight.
  • Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
  • Mix the remaining ingredients into the fruit mixture and beat well.
  • Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

WELSH BARA BRITH CAKE



Welsh Bara Brith Cake image

Bara Brith is a lovely Welsh tea time fruit cake enjoyed throughout Wales as well as the rest of the United Kingdom; it's also easy to make.

Provided by Elaine Lemm

Categories     Cakes     Snack     Side Dish     Bread

Time 1h25m

Yield 6

Number Of Ingredients 8

1 pound/450 grams dried fruit (mixed)
2/3 pint/300 milliliters cold tea
2 tablespoons marmalade
1 egg ( free-range , beaten)
2 tablespoons brown sugar (soft)
1 teaspoon mixed spice
1 pound/450 grams self-rising flour
Glaze: honey

Steps:

  • Gather the ingredients.
  • In a large bowl, pour the cold tea over the fruit and leave to soak for a minimum of 6 hours, or overnight if possible.
  • The next day, preheat the oven to 325 F/170 C/Gas 3 and grease a 2-pound (900-gram) loaf tin with butter and put to one side. To the soaked fruit, add the marmalade, egg, brown sugar, spice, and flour and mix well.
  • Spoon the batter into the prepared loaf tin and bake for 1 1/4 hours, or until the center is cooked through (when a cake tester comes out clean). Check from time to time to see that the top doesn't brown too much, and cover with a sheet of foil if necessary.
  • Remove from the oven and leave the Bara Brith to stand for 5 minutes, then turn out of the tin and place on a cooling rack. Brush the honey over the top to glaze and leave to cool completely on a rack.
  • Slice and enjoy. Bara Brith is even tastier when served with a little butter spread over a thick, fruity slice, or for added sweetness, a little jam or honey.

Nutrition Facts : Calories 533 kcal, Carbohydrate 118 g, Cholesterol 36 mg, Fiber 8 g, Protein 10 g, SaturatedFat 2 g, Sodium 947 mg, Sugar 51 g, Fat 4 g, ServingSize serves 6, UnsaturatedFat 0 g

MAMGU'S BARA BRITH



Mamgu's Bara Brith image

A traitional Welsh family 'Bara Brith' recipe. Delicious smothered in butter with a nice hot cup of tea.

Provided by nesswah

Time 1h30m

Yield Serves 12

Number Of Ingredients 8

300g dried mixed fruit
350ml boiling water
3 tea bags (I use PG Tips)
180g soft brown sugar
230g self raising flour
1 medium egg
1/2 tsp mixed spice
1 tsp ground cinnamon

Steps:

  • Place the three tea bags into a jug and add the boiling water. Leave to brew for 5 minutes.
  • Place the dried mixed fruit in a mixing bowl, pour over the tea and dispose of the tea bags. Leave overnight.
  • Add the sugar to the mixture and stir until disolved. Next add the whole egg, the flour and finally the mixed spice and ground cinnamon. Mix until the mixture resembles a thick cake like batter.
  • Grease a loaf tin and pour in the cake mixture. It should come up no higher than half way, as the cake will rise in the oven.
  • Place on the middle shelf of a preheated oven at 150 degrees for 1 hour and 15 minutes.
  • Once done, remove from the oven and leave to cool for 10 minutes or so until the cake comes away from the sides of the tin.
  • Leave to cool on a cooling rack.
  • Serve with butter and a nice hot cup of tea!

BARA BRITH.



Bara Brith. image

Bara Brith originates like myself from Wales. Traditionally eaten as a snack with tea/coffee. I prefer it to normal fruit cakes.

Provided by Dai9914

Categories     Breads

Time 1h45m

Yield 1 loaf

Number Of Ingredients 7

1 lb self-raising flour
1 lb mixed dried fruit
2 tablespoons warm marmalade
1 egg (beaten)
6 ounces brown sugar
1/2 pint warm strained tea
1 teaspoon mixed spice

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.

Nutrition Facts : Calories 3522.4, Fat 11.6, SaturatedFat 2.4, Cholesterol 211.5, Sodium 6002, Carbohydrate 820, Fiber 47.9, Sugar 189.1, Protein 62.4

BARA BRITH



Bara brith image

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h40m

Yield Cuts into 10 slices

Number Of Ingredients 8

300g mixed fruit
200g light muscovado sugar
zest 1 orange
250ml hot black tea
350g self-raising flour
2 tsp mixed spice
1 large egg , beaten
50g soft butter , plus extra for greasing and to serve (optional)

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.

Nutrition Facts : Calories 321 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

BARA BRITH - WALES



Bara Brith - Wales image

From Celtic Cookery by Iris Price Jones. "Bara Brith (literally Speckled Bread) is a spicy currant loaf which used to be made every bread baking day by adding sugar and spices and fruit to a portion of the bread dough. It is common to all Celtic countries - called Selkirk Bannock in Scotland, Barm Brack in Ireland, Saffron Cake in Cornwall, and Morlais Brioche in Brittany. It is, I suppose, the most popular tea time dish in Wales and it would be a very unusual tea-party that did not include platefuls of bara brith. Recipes for making bara brith without yeast have multiplied these last few years, and are now generally used in preference to the traditional one, because they are so quickly made and so good. This one gives a rich, moist loaf that cuts well." Serve in thinly buttered slices with tea! My French neighbours enjoyed this a lot!

Provided by Mme M

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb mixed dried fruit
1/2 lb brown sugar
2 tablespoons orange marmalade
1 teaspoon cinnamon
1 lb self-raising flour
1/2 pint warm tea (no milk or sugar)

Steps:

  • Put the fruit in a large basin with the sugar, and just cover with warm strained tea. Leave overnight.
  • Next day, add to the fruit mixture the marmalade, cinnamon, the beaten egg and flour. Mix well together until you have a nice, slack mixture.
  • Bake in a loaf tin, greased and lined with buttered paper. Bake at 325F for 1 1/2 hours.
  • Preparation time is overnight soaking, plus 10 minutes active preparation the following day.
  • You can get interesting flavours by choosing unusual teas.

Nutrition Facts : Calories 611.6, Fat 1.1, SaturatedFat 0.1, Sodium 992.5, Carbohydrate 146.1, Fiber 8.2, Sugar 40.6, Protein 9.4

BARA BRITH



Bara Brith image

Provided by Anne Jones

Categories     Bread     Tea     Bake     Low Sodium     Dried Fruit     Healthy     Bon Appétit     Pacific Palisades     California

Number Of Ingredients 8

1 pound mixed dried fruit, chopped
1 1/4 cups freshly brewed tea
1 cup firmly packed brown sugar
2 3/4 cups self-rising flour
1/2 cup milk
1 egg, beaten to blend
3 tablespoons orange marmalade
2 teaspoons ground cinnamon

Steps:

  • Place fruit in large bowl. Pour tea over fruit. Add brown sugar and mix well. Cover and let stand at room temperature overnight.
  • Preheat oven to 325°F. Grease 9x5x3-inch loaf pan. Add flour, milk, egg, marmalade and cinnamon to soaked fruit mixture. Stir until combined. Spoon dough into prepared loaf pan. Bake until bread is brown and crusty and toothpick inserted near center comes out clean, about 2 hours. Cool slightly. (Can be prepared up to 4 days ahead. Wrap tightly and store at room temperature.

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