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  Added: Apr 27, 2011  •  Visited (205)  •  Print version Print this recipe (31)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Fruit Bread
(Bara Brith)
What You Need:
  • 4 pound plain flour
  • A pinch of salt
  • 1 pound lard
  • 1 pound sugar
  • 1 pound currants
  • 1 pound sultanas
  • 1 pound large raisins, stoned
  • A little chopped candied peel if liked
  • 1 oz yeast
  • 3 - 4 eggs

  • How To Cook:
    1. Sieve the flour and salt and rub in the fat.

    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.)

    3. Break down the yeast in ˝ pint lukewarm water.

    4. Beat the eggs well.

    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.

    6. Cover and leave in a warm place to rise for about 2 hours, to double its size.

    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.

    8. 'Bara brith' should be 24 hours old before it is cut.

    9. It should be buttered generously and cut very thinly.

    This recipe is also available in:
    Cuisine » Europe » Wales
    Dish » Bread
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Lard & Fat
    Main Ingredient » Berries » Grape & Raisin


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