Barabrithbread Recipes

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 (WELSH TEA BREAD)

Steps:

• Place ¾ cup of raisins and ¾ cup of currants in a bowl. Pour over a cup of hot tea and soak for 8 hours or overnight.
• Preheat the oven to 350 °F and line a 2-pound loaf pan with a greased sheet of parchment paper.
• Stir ¾ cup of demerara sugar into the tea and fruit mixture until it is completely dissolved.
• Stir in 1 ¼ cups of flour and 1 beaten egg into the tea and fruit mixture. Mix well until the ingredients are completely integrated into a batter.
• Transfer the batter to the prepared pan and smooth the top.
• Bake in the preheated oven for about 40 minutes until golden brown on top.
• Cool the Bara Brith in the bread pan for about 5 minutes before transferring the loaf to a rack to cool completely.
• Serve with a strong cup of tea.

BARA BRITH BREAD

Steps:

• Combine 1 1/4 flour and the other dry ingredients (first five).
• In a saucepan heat buttermilk, sugar, butter and salt just until warm (115-120 degrees F), making sure butter is melted; stir constantly.
• Add to flour mixture, adding the egg in as well. Beat on low speed of electric mixer for 30 seconds. Then beat at high speed for 3 minutes.
• Stir in currant or raisins and as much of the remaining flour as can be mixed with a spoon. Turn onot floured surface and knead in enough of the remaining flour to make moderately stiff dough (takes 6-8 minutes).
• Shape into ball and place into a greased bowl, turning it over once. Cover and let rise until doubled (about 1 1/4 hours). Punch down and shape into a loaf. Put into a greased 8x4x2 inch loaf pan, cover and let rise till nearly double (30 minutes).
• Bake in oven at 375 degree F for 35-40 minutes, making sure to cover with foil the last 20 minutes. Remove from pan and let cool.

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.

ANGELO CAKE

Steps:

• Cream together butter or margarine and sugar. Add eggs one at a time until creamy.
• Mix flour and corn starch together.
• Add flour mixture a little at a time to egg mixture. Alternate with milk until mixture is very light and creamy. Pour batter into a greased and floured 9 inch round pan.
• Bake in a preheated 350 degree F (175 degree C) oven for 70 to 90 minutes or until a toothpick inserted in the center comes out clean.

BARA BRITH - WALES

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.