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!


Anonymous said...

The bread tasted great! We had it for breakfast with a cup of English Breakfast tea. It was astounding!!

Anonymous said...

Oh my God!it looks amazing,i am sure it's sooo yummmy.i want one piece:( Hoda

Hanaâ said...

Thanks to Suma, I'm eating a slice right now and I like it because it has a lot of flavor. It reminds me of a Dutch bread called "Krentenbrood" (= "raisin bread"). The only difference is that the Dutch bread is a yeast bread and your bread is a quick bread (made with baking powder). Thanks for sharing!