| How To Cook: |
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1. Sieve the flour and salt and rub in the fat.
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2. Add the sugar and cleaned, dry fruit. (It is essential that the raisins should be the large variety which needs stoning, for they give the 'bara brith' its true flavor.)
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3. Break down the yeast in ˝ pint lukewarm water.
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4. Beat the eggs well.
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5. Make a hollow in the middle of the dry ingredients and pour in the eggs and yeast; mix together and knead well-the mixture should not be too stiff.
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6. Cover and leave in a warm place to rise for about 2 hours, to double its size.
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7. Knead lightly, put into well-greased tins and bake in a slow oven (300°F) for 2-3 hours, according to the size of the loaves.
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8. 'Bara brith' should be 24 hours old before it is cut.
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9. It should be buttered generously and cut very thinly.
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