Traditional Recipe For Bara Brith

Traditional "Bara Brith" Tea Loaf Lavender and Lovage

WEBFeb 15, 2020 · Instructions. Place all of the dried fruit, dates and ginger into a large jug or bowl, and pour over the hot tea. Cover and allow to soak …

1. Place all of the dried fruit, dates and ginger into a large jug or bowl, and pour over the hot tea. Cover and allow to soak overnight.
2. The next day when you are ready to bake the Bara Brith, pre-heat the oven to 170C/350F/Gas mark 3 and grease and line a 2lb (900g) loaf tin with butter and baking paper.
3. Put the marmalade, beaten eggs, melted butter, sugar, spices and the flour into a large mixing bowl and add the tea-soaked dried fruit.
4. Mix well with a wooden spoon until everything is amalgamated. Spoon the mixture into the prepared loaf tin and bake in the middle of the oven for 1 and a half hours, until the loaf is well risen and the centre is cooked through. (If the loaf gets too brown whilst cooking, cover it with some foil)

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Bara Brith (Welsh Tea Bread) The Daring Gourmet

WEBNov 6, 2019 · Instructions. Preheat the oven to 325 degrees F. Grease a 9x5 inch loaf tin (2 pound loaf tin). Put the raisins, sultanas and currants …

1. Preheat the oven to 325 degrees F. Grease a 9x5 inch loaf tin (2 pound loaf tin).
2. 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.
3. 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.)
4. 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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