Welsh Fruited Tea Bread Recipes

MOIST BARA BRITH - WELSH TEA BREAD RECIPE

Steps:

• Place the tea bags into a cup and just cover with boiling water and leave to soak while you prepare the other ingredients.
• Place the milk, butter, dried fruit, sugar and the soaked tea bags into a small pan and bring to a simmer over a medium heat.
• Let the mixture bubble for a few minutes and then turn off the heat.
• Leave the mixture to cool in the pan for an hour or two.

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

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.

WELSH FRUITED TEA BREAD RECIPE

Steps:

• Place the dried fruit, sugar, butter, tea and orange juice in a large pan and heat gently until the butter has melted and the sugar dissolved. Leave to cool for 30 mins.
• Preheat the oven to 180°C (350°F, gas mark 4). Grease and line the base and sides of a 900g (2lb) loaf tin with greaseproof paper.
• Sift the flour, mixed spice and a pinch of salt over the fruit mixture and mix thoroughly. Spoon into the lined tin.
• Bake for 1hr 5mins - 1hr 10mins until golden brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin. Serve sliced and buttered.

WELSH BREAD

Steps:

• Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens.
• Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine's manufacturer.
• Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine's manufacturer.
• Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour. Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom.

IRISH TEA BREAD

Steps:

• Soak fruit in the prepared tea overnight.
• When ready to bake, preheat oven to 150.C and grease & line a 20cm sqyare cake pan.
• Stir brandy & sugar into fruit mixture until dissolved and then stir in the eggs.
• Gradually fold in flour and spice and combine until mixture is smooth.
• Pour into a pan & bake for one hour.
• Remove from oven & cover with foil and bake for a further 30 minutes.
• Set aside to cool for approx 30 mins before turning out onto a cooling rack to cool completely.
• Store for 24 hours before slicing.
• Serve with butter & a cup of tea.