Bara brith traditional welsh fruit bread recipe
Bara Brith (Traditional Welsh Fruit Bread) recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- 1/2 pint cold tea
- 8 ounces dried fruit (raisins, currants, and citrus peel)
- 1 pound flour
- 4 ounces soft brown sugar
- 1 teaspoon nutmeg
- 1 egg
- 1 Tablespoon milk
Marinate the dried fruit in the tea overnight. Put the flour, sugar, and nutmeg in a bowl. Beat the egg and milk together; stir into the flour mix, adding the fruit with enough of its tea marinade to form a stiffish dough. Turn it into a loaf tin lined with buttered paper, and bake for 1-1/2 hours at 300 degrees. Store at least 2 days, well wrapped, before slicing.
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