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  Added: Oct 02, 2007  •  Visited (295)  •  Print version Print this recipe (26)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Welsh Speckled Bread
(Bara Brith)
What You Need:
  • cups milk
  • ¾ cup sugar
  • ½ teaspoon salt
  • 2 envelopes active dry yeast
  • 6 tablespoons lukewarm water
  • 1 egg, beaten
  • 1 cup raisins
  • 1 cup currants
  • ¼ cup chopped candied peel
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • About 5½ cups all-purpose flour
  • 3 tablespoons melted butter, lukewarm

  • How To Cook:
    1. Scald milk; add sugar and salt, stirring to dissolve sugar. Cool.

    2. Dissolve yeast in water; add to milk mixture.

    3. Stir in egg, raisins, currants, candied peel, cinnamon, nutmeg and 2½ cups flour; beat until smooth.

    4. Add 3 more cups flour and butter; mix thoroughly.

    5. Form dough into a ball; turn onto lightly floured board and knead well.

    6. Place dough in a bowl; grease the top. Cover; let rise until doubled in bulk.

    7. Divide dough in half; form loaves.

    8. Place into 2 greased 8 by 4 by 2-inch loaf pans; cover and let rise in warm place until doubled in bulk.

    9. Bake in preheated 375°F oven 40 minutes, or until done.

    10. Turn out on wire rack to cool.

    To Make: 2 loaves
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Milk
    Main Ingredient » Berry » Currant
    Dish » Bread

     





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