Bara Brith

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.

Cider & Apple Bread

Image courtesy of healthandlife.in

This bread is perfect for the festive season, and provides that fruity sweetness that can be called for in a bread over the festive period. You'll find a number of uses for it, including a great accompaniment to hearty broths and stews, as well as great on its own of for a different twist on sandwiches. The one thins is it brilliant for is toast - and can give added dimension and pleasure with this comforting loaf.

15ml of sunflower oil
2 apples finely chopped
450g of strong white flour
Pinch of salt
tsp cinnamon
pinch nutmeg
20g of easy blend yeast
80g of grated cheese
150ml of dry cider
150ml of warm water

Heat up the oil and sauté off the diced apples

Mix together the flour and salt, cinnamon and nutmeg

Stir in the yeast

Add the water and cider with half the cheese and the apples into the mix

Mix to a smooth dough

Knead for 5 minutes, make into two loaves, slash the tops and cover with the remaining cheese let the dough double in proving.

Bake for about 20 minutes or until the hollow sound is given when tapping the bottom.