CURRANT BREAD(Welsh)

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Title: CURRANT BREAD(Welsh)
Categories: Bread, Welsh
Yield: 1 Loaf


2 lb flour
4 oz candied peel
1 oz yeast
1 ts salt
8 oz brown sugar
1/2 ts pudding spice
8 oz lard
1/2 pt warm milk or
6 oz sultanas
milk and water
6 oz currants

BARA BRITH
Cream the yeast and sugar, add to half of the warm
milk and leave to stand in a warm place for 10-15
minutes until frothy. Rub the lard into the flour and
add the dry ingredients. Mix well. Make a hole in the
middle of the flour mixture and add the yeast and
enough milk to make a soft elastic dough. Cover with
a clean cloth and leave in a warm place for 12 hours
to rise. Place in a greased, floured tin. Bake in a hot
oven (425/ F. or Mark 7) for 20 minutes and then
lower to 400/F. or Mark 6 for a further 45 minutes
to 1 hour.

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