Friday, September 27, 2013

Welsh Bara Brith

The name of this bread sounds intriguing! It is a traditional bread levened with baking powder.
This 'bara' or bread originated in the Welsh countryside and 'brith' means spotted or freckled.

I love the texture of the 'bread' with a hint of orangy marmalade. It is not rich nor crumbly like a fruit cake. This will be on my list of frequently baked goodies!

Ingredients: (for 23cm x 13cm loaf pan)

2 tea bags infused in 310ml boiling water for 10 minutes

A
170g mixed dried fruits, chopped
170g currants
45g diced dried pinapple
160g light brown sugar

B
440g plain flour
2 teaspoons baking powder

½ teaspoon bicarbonate soda
2 teaspoons cinnamon powder
¾ teaspoon salt

C
1 large egg, lightly beaten
 ½ cup sour cream
1 tablespoon unsalted butter, melted
3 tablespoon marmalade

1. Remove tea bags and add all the dried fruits and sugar(A) and stir well. Cover and let stand for 1 hour to plump the fruit.

2. Place ingredients B in a mixing bowl and mix well.

3. Add the soaked fruit mixture and C to the flour mixture. Mix well. 

4. Pour batter into greased and lined loaf pan and baked in a preheated oven 165deg C for 1 to 1½ hours. Remove and cool on rack.


 Earthquake occurred during baking!


 Love the tight texture! Fruits don't fall apart!
Will add nuts the next time!







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