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Saturday, 21 April 2012

Bara Brith

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Another of my welsh favourites - Barabrith I suppose is more of a cake than a bread, or at least thats what it will lead you to believe when you eat it. This recipe gives rise to both elements and can be presented well as a bread or as something a little sweeter - ideal for elevenses and afternoon tea.

You will need..

12g of Dried yeast (2 tsp)
210ml of lukewarm milk
450g of Bread flour white
75g of Unsalted butter
5g of mixed spice 1 teaspoon heaped
Pinch of salt
50g of Light brown sugar
1 egg beaten
115g of Raisins
115g of Currants
Runney honey to glaze

The doing bit

Activate the yeast by heating the milk  to lukewarm and dissolving the yeast

Rub together the flour and butter

Add mixed spice, salt and light brown sugar

Mix these together

Add the yeast mix and the beaten egg

Make into smooth dough

Add the dried fruit and work the fruit into the dough

Line a bread tin with parchment; place the dough into the tin

Glaze with honey and allow proving for an hour in a warm place. I usually cover the tin with clingfilm to aid the proving.

Bake at 160 for 40 minutes or until knife test comes clean.

Best eaten warm, but if necessary allow to cool and serve appropriately.

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