Barabrithbread Recipes
BARA BRITH
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
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 (WELSH TEA BREAD)
Bara Brith Is a Welsh Fruit Loaf which Is Traditionally Flavoured by Adding Tea, Dried Fruits and Mixed Spices. It Is Usually Served Slice ...
Provided by Jelena Mardere
Time 45m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 189, Fat 0,9g, Carbohydrate 43,2g, Protein 3,8g, Cholesterol 23mg, Sodium 261mg
BARA BRITH BREAD
From the Avon International Cookbook. According to the cookbook Bara Brith is welsh for Speckled bread. I guess it's because of the currants and/or raisins used in the recipe. If you buy active dry yeast in a small container like I do, use 2 teaspoons for the recipe. Rising of the dough is part of prep time, as you need to let it sit and rise.
Provided by Studentchef
Categories Yeast Breads
Time 2h35m
Yield 1 loaf
Number Of Ingredients 11
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
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
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
ANGELO CAKE
A very simple and easy-to-make recipe that I created.
Provided by Angelo Gazzolo
Categories Coffee Cake
Time 2h
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 535 calories, Carbohydrate 83.7 g, Cholesterol 105.9 mg, Fat 18.5 g, Fiber 1.5 g, Protein 8.9 g, SaturatedFat 10.8 g, Sodium 678.3 mg, Sugar 35.6 g
BARA BRITH - WALES
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
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
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- Put the raisins, sultanas and currants in a bowl along with the candied lemon and orange peel. Pour the hot tea over the fruit, stir, cover and let sit overnight.Depending on how dry or moist your raisins/currants were to begin with they will have absorbed nearly all of the liquid. If there is some liquid remaining reserve about 2 or 3 tablespoons of it to brush on top of the finished bread.
- In the bowl of a stand mixer, place the flour, baking powder, salt and spices and stir to combined. Add the fruits and their juices (except for the juice you reserved) along with all remaining ingredients. Use the paddle attachment to mix the ingredients into a batter that resembles a soft cookie dough. (If the batter seems too dry after you've mixed it add either a little melted butter or a little bit of egg yolk.)
- Scoop the batter into a greased loaf pan and use the back of a spoon or your fingers to smooth the top. Bake for 70-85 minutes or until a toothpick inserted into the center comes out clean.Spoon or brush the reserved dried fruits liquid over the top of the hot bread and let it cool for a few minutes before removing it from the loaf pan to cool completely on a wire rack.
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01 Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve.Leave to soak for at least 6 hours or overnight. 02 Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg.Blend well together. 03 Preheat the oven to 180°C /Gas 4.Line a 900g loaf tin with bakewell paper and pour in the mixture.
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Bara brith is a traditional Welsh tea bread flavoured with tea, dried fruits and spices.. A decrease in its popularity led to supermarket Morrisons removing it from their shelves in 2006, and a year later a survey showed that 36% of teenagers in Wales had never tried it. It has been subsequently championed by celebrity chefs such as Bryn Williams.Several variations on bara brith have …
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Bara Brith Bread cooking information, facts and recipes. A Welsh, yeast leavened fruit bread used as a popular tea bread throughout Britain. ... It is usually formed into a rounded shape. There are many variations of the basic recipe, but currants are included in all varieties. Some of the other ingredients often used in the bread are raisins, citrus zest, and spices. Many …
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