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bara Brith (Welsh Tea Bread)
Bara Brith is a Welsh tea bread that is often eaten spread with butter and enjoyed with a cup of tea. Or coffee.
Whatever drink you choose, I guarantee you’ll love the flavour of this tea bread.
I found The Recipe On line after a neighbour baked some for us
A neighbour of ours baked some Bara Brith and shared a couple of slices with us.
My husband had both slices. Not because he’s greedy you understand. He had both slices because the recipe uses butter and an egg.
I have a allergy to casein in cow’s milk and to egg yolk so anything containing those is off the menu for me.
Every REcipe I make excludes or replaces eggs and cow’s milk
Because of my allergy I replace egg in all recipes with something that does the same job.
Butter made from cow’s milk is replaced with either goat’s milk butter or a vegan alternative.
This Bara Brith recipe is no exception.
Here’s What I changed
The egg is not needed at all.
That’s because I increased the amount of liquid used for the black tea that is used to pre-soak the fruit mixture.
The butter used here is goat butter.
Finally, the recipe our neighbour used included 200g of dark brown sugar plus black treacle.
So much sugar and the treacle made it far too sweet for my husband’s tastes.
What Does Bara Brith Taste Like?
Bara Brith tastes like fruit loaf.
The black tea used to soak the fruit mixture adds moisture but the flavour doesn’t overwhelm the finished bread.
Describing Bara Brith as a bread is also odd. The finished tea bread has the consistency of a cake and is eaten cut into slices which is probably where the bread description comes from.
Print off and save this recipe. You’re going to use it a lot!
Bara Brith is a tea-bread from Wales. Full of juicy raisins, currants and spices soaked in black tea, this is the perfect thing to have with your afternoon snack and cup of tea.
Or coffee - I prefer coffee.
This is so simple to make. The only thing to be aware of is that the fruit mixture needs to be soaked overnight in the strong black tea. On that basis, note the prep time shown below doesn't include the overnight part. It would just look silly if it did.
After that, this recipe is simplicity itself.
All the ingredients are added to a mixing bowl and then you bake the tea-bread in a medium oven for around 85 minutes.
This version is suitable for vegetarians. If you want to make the vegan version simply replace the butter with the vegan alternative of your choice.
As ever, I changed the recipe from the original I found online.
The recipe I had included an egg - mine doesn't as it really isn't needed.
I reduced the amount of dark brown sugar from 200g to 150g as I don't like too much sugar. If you do, feel free to increase the amount you use. But honestly, this recipe is scrummy as it is here without the extra sugar.
Finally, I changed the order of the instructions. Bizarrely it said to preheat the oven then put the fruit to soak in the black tea overnight. Strange but true.
This is now a firm favourite in our family. Let me know if it is in yours.
- 450 grams (17 ounces) of mixed raisins, sultanas, currants and candied peel
- 300ml (2 cups) strong black tea. I used 3 teabags in boiling water and that was fine
- 360g (3 cups) all purpose flour
- 150g (1 cup) dark brown sugar
- 3 3/4 tsp baking powder
- 2 1/2 tsp mixed spice
- 1 1/4 tsp salt
- 50g (4 tbsp) unsalted butter - softened
- Put the mixed fruit in a bowl and pour the hot tea over them. Cover the bowl and leave to stand overnight
- Preheat the oven to 325 degrees, 160C (150c fan), gas mark 3
- The fruit mixture will have absorbed most of the tea. If there is still a little remaining, keep 3 tbsp of it to one side for use later. It's nice to drizzle over the finished cake whilst it's still hot
- In the bowl of a mixer place the flour, baking powder, salt and spices and stir to combine all the ingredients.
- Add the fruits and the juices plus all the remaining ingredients
- Use the paddle attachment to mix the ingredients into a batter that looks a little like cookie dough
- If the batter looks too dry add some more softened butter or your vegan alternative
- Pour your batter into a greased 2-pound loaf tin and use the back of a spoon to smooth the top into an even layer of batter
- Bake your tea bread for 70 minutes or so and then test it by inserting a knife to see if it comes out dry. If not, continue to bake for up to 85 minutes
- When it's baked, remove from the oven and drizzle the retained tea juices over the top of your hot tea bread
- Leave your Bara Brith to cool for 10-15 minutes then remove it from the loaf tin and leave it to cool on a wire rack
- Cut your Bara Brith into slices to serve, and some people like it spread with butter
Amount Per Serving Calories 302Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 0gCholesterol 28mgSodium 269mgCarbohydrates 68gFiber 3gSugar 20gProtein 5g
Nutrition information is for guidance only and has not been calculated or checked by agiftedamateur
Bara Brith is a lovely recipe to enjoy as part of a balanced, healthy diet.
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