Here's the last of my recipes to celebrate St David's Day, Bara Brith. It's a perfect teatime treat for any time of the year and it's fabulous toasted for breakfast. I've also made a wonderful bread & butter pudding with leftovers
1lb/450g strong white bread flour sifted
3oz/75g butter or margarine (I used block Stork)
1level tsp mixed spice
½ tsp freshly grated nutmeg
2oz/50g light muscavdo sugar
1 large egg beaten
12oz/350g mixed dried fruit of your choice
225ml/8oz milk warmed to tepid
4 tsps dried yeast
1 tsp sugar
some runny honey for the final glaze
First mix together the tsp of sugar into the warm milk and sprinkle over the dried yeast. Leave to one side for around 15 minutes or until the mixture is frothy
Meanwhile place the flour, spices & salt into a large bowl and rub in the butter/margarine.
Add the muscavado sugar and mix together
Make a well in the centre pour in the yeast mixture and the beaten egg and mix well together.
the mixture will be a little on the wet side initially
Either process for around 5 minutes in your mixer with your dough hook attachment or for 10 minutes if kneading by hand.
Place in a greased bowl and leave to prove in a warm place for around an hour to an 1½ hours
Knock the dough back and stretch it out into an oblong, sprinkle over the fruit and lightly need in.
Roll the dough up short side facing you an mould into the right size for your tin.
Place into a greased 2lb loaf tin
Cover with greased cling film and leave to rise until the dough reaches the top of your tin
This should take around 40 minutes
Bake at 190c/375f/gas 5 for around 30 minutes in the centre of your oven
If it's browning too quickly cover over with a piece of foil.
It will be done when you get a hollow sound on the base when turned out & tapped
While its still warm brush the top over with a little runny honey for a fabulous shiny Bara Brith
This bread is just gorgeous served toasted if you manage to have any leftovers for the following morning