"A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors."
Method for Bara Brith
- 1Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
- 2Preheat oven to 350 degrees F (175 degrees C).
- 3Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
- 4Stir demerara sugar into tea and fruit mixture until dissolved completely.
- 5Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
- 6Spread batter evenly into the prepared bread pan.
- 7Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.
- 1 cup hot brewed tea
- 3/4 cup dried currants
- 3/4 cup golden raisins
- 3/4 cup demerara sugar
- 1 1/4 cups self-rising flour
- 1 egg, beaten
November 28, 2016