Thursday, January 27, 2011

Welsh Bara Brith

 Soak 2 tea bags in 1 1/4 cup boiling water, let steep for 10 minutes.
Remove the tea bags, add 1 cup mixed dried fruit (chopped), 1/4 cup diced dried pineapple, 1 cup dried currants and 1 cup light brown sugar,  to the water cover with plastic wrap let stand at room temperature for 1 hour.
In another bowl, stir together 2 3/4  cups unbleached flour, 2 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoon cinnamon, and 1/2 teaspoon salt.
Add the soaked fruit and its liquid, 1 beaten egg, 1/2 cup buttermilk, 1 tablespoon melted unsalted butter and 3 tablespoon orange marmalade, pour the mixture into a greased loaf pan

 Bake at 325 F until brown and crusty for about 1 1/4 - 1 1/2 hours
let stand in the pan on a rack for 10 minutes
 Turn the loaf out onto the rack

 Serve warm or at room temperature

 Bara Brith Bread is a British sweet bread that originated in Welsh countryside, 
Bara being the local word for bread, brith meaning spotted, because of the dried fruits
Tastes great!

Monday, January 17, 2011


My friend Hanaa baked a great Whole Wheat Bread from a King Arthur's recipe and added some of her touches to it. I asked her for the recipe and added some of my touches as well! 
The result was really great!

In a bowl I did sprinkle 11/2 tablespoons of yeast and a pinch of brown sugar over one cup of warm water, left it for about 5 minutes until it became foamy.
In a heavy duty mixture I combined 11/2 cup butter milk , 1/8 cup of honey, 1/8 cup of molasses, 1/4 cup of olive oil, 1 tablespoon of salt,  2 cups of whole white wheat flour, and I added 2 tablespoons flax seeds.
I did beat at medium speed until creamy then added the yeast mixture, and 3 cups of the white whole wheat flour, 1/2 a cup at a time, I added a little bit more flour when I felt that the dough is sticky           

I transfered the dough to a deep oiled bowl, turned the dough once to coat it with the olive oil. 
I preferred this way more than the Bread Machine because here there is more space for the dough to rise

I covered loosely with plastic wrap, let it rise for 11/2 hours

I divided the dough in half, flattened each half into a rectangle, rolled each rectangle and sealed the ends

Then I put it in a greased loaf pan, covered it loosely with plastic wrap let it rise for another 1 hour
 Baked in 350 F preheated oven until golden brown, about 40 minutes, 
turned into rack until cooled completely

Saturday, January 8, 2011


 In a large mixing bowl soften 2 packages active dry yeast in 1/2 cup of warm water, leave it for a few minutes.Stir in 2 cups of flour, 2 cups of warm water, beat well, add 1 tablespoon of salt, then stir in 4 1/2 cups of the remaining flour, 1/2 cup at a time, then add 3/4 cup of flour if needed (the dough should be stiffer than ordinary bread. Place the dough in a lightly greased bowl turning once to grease surface, and let it rise in warm place for 1 1/2 hours. Punch down, let it rise for another hour.

 divide in half and form each part into a ball 
 place on a baking sheet sprinkled with corn meal (gives crunchy bottom crust)
 add 1 tablespoon of water to one egg white, lightly beaten, brush over the top and sides of loaves
with sharp knife score loaves with 4 shallow cuts, then make 4 crosswise cuts
(I did a mistake here the cuts were a little deep, they must be shallow)

 let it rise for another 1 1/2 hours, brush again with egg-white mixture. 
Place a large shallow pan in the lower rack of the oven filled with boiling water while baking 
(this makes crust crisper)

bake it in preheated oven at 400 F for 15 minutes
(it is really very delicious crispy very good 

Monday, January 3, 2011


I used a heavy duty mixer, I put the flour, made a well, added the water then the yeast, waited 10 minutes, then added the rest of the ingredients. Using the paddle attachment, I mixed it for about 5 minutes until stiff and elastic. After that, I transfered the dough to an oiled deep bowl, covered with plastic wrap, and let it rise for an hour 

After one hour, I punched it down and let it rise again for another hour. I extended the time of  fermentation because I like the bread to be more fluffy and to allow the texture to be more even

On a floured surface I divided the dough into 3 equal balls, I used a scale to make them equal

 After rolling the 3 balls into 3 ropes I did braid them

 I covered the braid with an oiled plastic wrap and  let it rise again for one hour after brushing it with half of the egg-water mixture
 After one hour, I brushed it again with the rest of the egg- water mixture, then sprinkled it with sesame seeds

I  baked in the oven at 350 F for 40-45 minutes

 Result was great!

Those were the changes I made and my tips for this recipe