Bara Brith3 Reviews
- Prep: 5 min
- Cook: 40 min
- Ready In: 8 hr 45 min
“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.” - by fembotbeck
Original recipe yields 1 2-pound loaf
- Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
- Stir demerara sugar into tea and fruit mixture until dissolved completely.
- Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
- Spread batter evenly into the prepared bread pan.
- Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.
Amount Per Serving (8 total)
- 189 cal
- 0.9 g
- 43.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"With just a few ingredients, this recipe was a hit with me, my son & hubby both said, it was good. And since they are more the picky eaters in the house, I tried it on them 1st. The method of the stee..." See moreping the fruit in tea was totally new to me and that's what drew me in to make this recipe. I used my Kuerig Vue, to brew 8 oz of Sweet Tea(it's rather stout and not very sweet at all). And my only dilemma was, that I tried locating some currants but couldn't find any available. I recieved some help from members of AR that have eaten currants to help with the flavor to sub with. I chose to sub with a half and half with regular raisins & cranberries. Kept the golden raisins the same. The whole recipe process was very easy. I even followed the parchment paper in the loaf pan. And had the correct sugar on hand as well, which is bakers sugar or sugar in the raw brand of sugar. This recipe totally will be made again. The sweetness from the tea and fruit were a surprise and it really is a nice change to regular raisin bread. It's very dense, like a soda bread. However, I loved the sweet & tart raisin taste, even the crust of the bread was nicely sweet. You have to try it least once. I'll make again, and can see using other fruit combinations as well. TY very much."
"Fabulous. I made this mainly as an excuse to use up ingredients in the house, so instead of demerara sugar, raisins and currants I used plain brown sugar, sultanas and dried cranberries, which I soake..." See mored in regular black tea. I'm a first generation Australian, but am getting into my Welsh culture so was really pleased that this worked out so well, even with the dabbling. Will definitely make it next time Mam comes to visit."
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