Search thousands of recipes reviewed by home cooks like you.

Bara Brith

Bara Brith

  • Prep

  • Cook

  • Ready In

fembotbeck

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
  4. Stir demerara sugar into tea and fruit mixture until dissolved completely.
  5. Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
  6. Spread batter evenly into the prepared bread pan.
  7. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MrsSmitty
4
4/29/2012

Delicious and easy. Making it for the second time!

mis7up
3
1/3/2013

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 steeping 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.

elmyraemilie
1
10/14/2013

The bread is delicious! However, next time I will bake it in a 9"X9" pan. After 40 minutes, the outside of the loaf was brown and beautiful, but the edges were overdone and the center was barely cooked at all. We cut away the edible parts and threw out the middle. Too bad! Will try it again, though.