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Bara Brith Speckled Bread

Ingredients
 

6 oz dried fruit
8 oz dark brown sugar
1/2 pt strong hot tea
10 oz self-raising flour
1 egg




 
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Preparation
 
This is Wales traditional rich fruit bread. South Wales makes it
with baking powder; Northerners prefer yeast as the raising agent.
Either way it s delicious.

Soak the dried fruit and sugar overnight in the tea. You can use
either fresh tea, or the cold dregs from the teapot (this gives a
good strong colour). Next day, sieve the flour and fold it it into
the fruit. Mix in the lightly beaten egg. Line a small loaf-tin with
buttered paper then tip in the mixture, smoothing it well into the
corners.

Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hours.
Cool and store for at least 2 days in a tin so that it matures moist
and rich. Traditionalists say you should never butter the Bara Brith,
but Dorothy says do, as it s lovely that way.

Source: Elisabeth Luard in "Country Living" (British), April 1989.

 

 
Servings: 1

 

 

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