Bara Brith (Welsh Tea Bread)
User Reviews
5
Bara Brith (Welsh Tea Bread)
Description
Bara Brith features a blend of raisins, sultanas, black currants, and candied lemon and orange peels soaked in strong black tea overnight, allowing the dried fruits to plump and absorb flavor. This fruit mixture is folded into a spiced batter containing flour, dark brown sugar, baking powder, mixed spice, and softened butter with a beaten egg. The batter resembles a soft cookie dough, which is baked in a loaf pan at a moderate temperature.
The resulting bread has a moist, tender crumb with a sweet, fruity profile and warm spice notes. The combination of soaked fruits and candied peels creates complex sweetness and chewy texture throughout the loaf. It is traditionally sliced and served with butter alongside a hot cup of tea, making it a cherished Welsh treat.
The recipe advises soaking fruit overnight to develop depth of flavor, and adjusting batter consistency with a little melted butter or egg yolk if too dry. After baking, any reserved fruit liquid can be brushed on top for extra moisture and shine. Bara Brith stores well wrapped and sliced for several days.
Ingredients
- 10 ounces raisins combination
- 10 ounces sultanas combination
- 4 ounces dried black currants
- 1 ounce candied lemon peel
- 1 ounce candied orange peel
- lemon peel VERY strongly recommend using homemade, it makes ALL the difference!!, candied, homemade
- orange peel VERY strongly recommend using homemade, it makes ALL the difference!!, candied, homemade
- 1 1/3 cups black tea very strong
- 3 cups all-purpose flour
- 1 cup dark brown sugar packed
- 3 3/4 teaspoons baking powder
- 2 1/2 teaspoons mixed spice
- Homemade Mixed Spice Recipe (strongly recommended for the best flavor)
- 1 1/4 teaspoon salt
- 4 tablespoons butter softened, unsalted
- 1 large egg , lightly beaten
Instructions
- Preheat the oven to 325 degrees F. Grease a 9x5 inch loaf tin (2 pound loaf tin).
- Put the raisins, sultanas and currants in a bowl along with the candied lemon and orange peel. Pour the hot tea over the fruit, stir, cover and let sit overnight.Depending on how dry or moist your raisins/currants were to begin with they will have absorbed nearly all of the liquid. If there is some liquid remaining reserve about 2 or 3 tablespoons of it to brush on top of the finished bread.
- In the bowl of a stand mixer, place the flour, baking powder, salt and spices and stir to combined. Add the fruits and their juices (except for the juice you reserved) along with all remaining ingredients. Use the paddle attachment to mix the ingredients into a batter that resembles a soft cookie dough. (If the batter seems too dry after you've mixed it add either a little melted butter or a little bit of egg yolk.)
- Scoop the batter into a greased loaf pan and use the back of a spoon or your fingers to smooth the top. Bake for 70-85 minutes or until a toothpick inserted into the center comes out clean.Spoon or brush the reserved dried fruits liquid over the top of the hot bread and let it cool for a few minutes before removing it from the loaf pan to cool completely on a wire rack.
- To serve cut into slices and spread with butter. Traditionally enjoyed with a cup of tea.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 302kcal | 15% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 269mg | 11% |
| Potassium | 479mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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