Bara Brith aka Welsh Tea Bread Low Low fat

          Bara Brith...Welsh Tea Bread...the  cake version




I live in Cheshire UK which borders one of my favourite & one of the most beautiful places in the world...North Wales...I love the culture and adore the simple food using the best local or store cupboard ingredients. This recipe is so very similar, well almost the same as  to the Irish 'Brack' which was my  Irish Dad's favourite bake. As it starts to stale ... just toast it as you would bread... it's delicious for breakfast or afternoon tea either way.
     
If you like fruited cakes that are not heavy in fats then this could be the one for you. The moistness of the cake comes from pre-soaking the fruit overnight in strong hot tea. It keeps it so very moist fo a day or two... on keeping add a little spead of butter or it's delicious toasted.   

ps I have the yeasted version on this blog too 

For  the recipe:-  if you are baking in cups & spoons please follow my conversion charts available on this blog   Easy Conversion Charts


Ingredients

175g /6oz Sultanas or raisins
175g /6oz currants
110g   4oz brown sugar ( I used soft brown muscavado)
300ml or 10 fl oz of really hot strong tea
275g/  10 oz self raising flour
a good grating of nutmeg
½tsp cinnamon 
½tsp sea salt 
one large beaten egg 

the night before you bake ....soak the sultanas, currants and sugar in the hot tea. If you're in a hurry...put the fruit and tea in a saucepan...bring it to the boil...then leave until it cools... it's ok to go if it's at blood temp. 

Grease and line a 2lb loaf tin with baking parchment

On the day,

Heat the oven to 150c/300f/gas mark 2

Sieve together the flour, spices and salt

Add the fruit and the egg,  mix to combine

Pour into the prepared tin 

Bake for around 1 hour and 15 mins...insert a skewer.. if it comes out clean it's baked...if not leave fo a little while until it's done

Leave to cool in the tin for 15 minutes then turn out onto a cooling tray.

It's ready to slice when completely cooled or better still ... the day after baking.

   

Bara Brith (Welsh Teabread) the yeasted variety

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)

1tsp salt

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