image courtesy of fromthebrit.com
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.