Bara Brith (Speckled Bread)

* Exported from MasterCook *

BARA BRITH ( SPECKLED BREAD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz Dried fruit
8 oz Dark brown sugar
1/2 pt Strong hot tea
10 oz Self-raising flour
1 Egg

This is Wales' traditional rich fruit bread. South
Wales makes it with baking powder; Northerners prefer
yeast as the raising agent. Either way it's delicious.

Soak the dried fruit and sugar overnight in the tea.
You can use either fresh tea, or the cold dregs from
the teapot (this gives a good strong colour). Next
day, sieve the flour and fold it it into the fruit.
Mix in the lightly beaten egg. Line a small loaf-tin
with buttered paper then tip in the mixture, smoothing
it well into the corners.

Bake in a gentle oven at 300 F (150 C) gas mark 2 for
1 1/2 hours. Cool and store for at least 2 days in a
tin so that it matures moist and rich. Traditionalists
say you should never butter the Bara Brith, but
Dorothy says do, as it's lovely that way.

Source: Elisabeth Luard in "Country Living" (British),
April 1989.



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