[Credit to Delia Online for this recipe]
Welsh Christmas foods are quite similar to what we think of as British Christmas foods. But in the spirit of giving, here’s a recipe for Bara Brith (speckled bread), a kinder and gentler version of traditional American-style fruitcake. Welsh people have this with tea frequently (as well as Welsh cakes and scones…but more about those in another newsletter!). The oldest recipes for Bara Brith use yeast as the rising agent, as below, and take a bit longer to create, but are well-worth the effort if you enjoy yeast baking!! Here is a link to the non-yeast version.
Why not give one of these recipes a try this Christmas season? Surprise family and friends with a little taste of Wales, and when you are ready to book your adventure, contact us!!
Ingredients
Baking Method
First warm the milk in a small saucepan till it’s hand-hot, and then pour it into a bowl.
Whisk in the teaspoon of sugar, followed by the yeast, then leave it in a warm place to froth for about 15 minutes. Now sift the flour and salt into a large mixing bowl, stirring in the remaining 2 oz (50 g) sugar as well. Then rub the fat into the dry ingredients until the mixture looks like fine breadcrumbs. Stir in the mixed spice next, then pour in the beaten egg and frothed yeast, and mix to a dough.
Now turn the dough on to a floured surface and knead until smooth and elastic (about 10 minutes), then replace the dough in the bowl and cover with a damp cloth or some clingfilm. Leave in a warm place to rise until it has doubled in size – about 1½ hours. After that, turn the dough out and knock it down to get the air out, then gradually knead the fruit in and pat out to a rectangular shape. Roll it up from one short side to the other and put it in the loaf tin (seam-side down).
Place the tin inside an oiled plastic bag and leave it to rise, until the dough has rounded nicely above the edge of the tin (about 30-45 minutes). Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C). When the dough has risen and springs back when pressed lightly with a floured finger, remove the bag; transfer the loaf to the oven and bake on the shelf below centre for 30 minutes. Then cover the top of the loaf tin with foil to prevent it over-browning, and continue to bake for a further 30 minutes.
Turn the loaf out, holding it in a tea-cloth in one hand and tapping the base with the other. It should sound hollow – if not, pop it back upside down (without the tin) for 5 minutes more. Cool the loaf on a wire rack, and brush the top with clear honey to make it nice and sticky, before the loaf cools.
Slice thinly and serve buttered.
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