Best Bara Brith American Style Recipes

WELSH BARA BRITH CAKE

Steps:

• Gather the ingredients.
• In a large bowl, pour the cold tea over the fruit and leave to soak for a minimum of 6 hours, or overnight if possible.
• The next day, preheat the oven to 325 F/170 C/Gas 3 and grease a 2-pound (900-gram) loaf tin with butter and put to one side. To the soaked fruit, add the marmalade, egg, brown sugar, spice, and flour and mix well.
• Spoon the batter into the prepared loaf tin and bake for 1 1/4 hours, or until the center is cooked through (when a cake tester comes out clean). Check from time to time to see that the top doesn't brown too much, and cover with a sheet of foil if necessary.
• Remove from the oven and leave the Bara Brith to stand for 5 minutes, then turn out of the tin and place on a cooling rack. Brush the honey over the top to glaze and leave to cool completely on a rack.
• Slice and enjoy. Bara Brith is even tastier when served with a little butter spread over a thick, fruity slice, or for added sweetness, a little jam or honey.

BARA BRITH

Steps:

• Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
• Stir demerara sugar into tea and fruit mixture until dissolved completely.
• Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
• Spread batter evenly into the prepared bread pan.
• Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.

BARA BRITH AMERICAN STYLE

Steps:

• Place Tea Bag into a medium sized heat-proof mixing bowl. Pour Boiling Water over Tea Bag. Allow to steep for at least 30 minutes.
• Remove Tea Bag from Water and add Dried Currants and Dried Dates. Using a spoon, push fruit down into the tea until it is completely covered. Allow to soak for at least 1 hour, although overnight is preferred.
• Preheat oven to 350°F Use Cooking Spray to grease two 12-cup Muffin Pans.
• Add Eggs to the Fruit in bowl and mix gently. Add Flour, Brown Sugar and Cinnamon. Mix thoroughly. Mixture will seem dry at first, but as it is mixed it will become thinner. Using a large spoon, fill each Muffin Cup about 2/3 full.
• Bake in 350F oven for about 20 minutes or until pick inserted into center of muffin comes out clean.
• Serve as is or with Butter or spreadable Cream Cheese. Good warm or cold. Excellent served with Hot Tea or Coffee.
• Preparation time does not include the time that it takes to soak the Fruit.

BARA BRITH.

Steps:

• Place the fruit and sugar in a mixing bowl, and soak overnight in the strained tea.
• Sieve the flour and mixed spice, and warm the marmalade.
• Add the flour, warm marmalade and egg to the soaked fruit.
• Mix well, pour the mixture into a greased loaf tin.
• Bake for 1 1/2 hours on 180c, 350f.
• Cool on wire rack.
• Serve sliced and buttered.

BARA BRITH BREAD

Steps:

• Combine 1 1/4 flour and the other dry ingredients (first five).
• In a saucepan heat buttermilk, sugar, butter and salt just until warm (115-120 degrees F), making sure butter is melted; stir constantly.
• Add to flour mixture, adding the egg in as well. Beat on low speed of electric mixer for 30 seconds. Then beat at high speed for 3 minutes.
• Stir in currant or raisins and as much of the remaining flour as can be mixed with a spoon. Turn onot floured surface and knead in enough of the remaining flour to make moderately stiff dough (takes 6-8 minutes).
• Shape into ball and place into a greased bowl, turning it over once. Cover and let rise until doubled (about 1 1/4 hours). Punch down and shape into a loaf. Put into a greased 8x4x2 inch loaf pan, cover and let rise till nearly double (30 minutes).
• Bake in oven at 375 degree F for 35-40 minutes, making sure to cover with foil the last 20 minutes. Remove from pan and let cool.

BARA BRITH

Steps:

• 1. Place chopped up dried fruit in a bowl, pour tea over fruit, add brown sugar and mix well. Cover and store in refrigerator overnight.
• 2. Preheat oven to 325 degrees and grease a 9x5x3 loaf pan. Add flour, milk, egg, marmalade and cinnamon to the fruit/tea mixture and mix until well combined. Pour dough into loaf pan.
• 3. Bake until bread is brown and crusty and a toothpick or knife comes out clean. It will take about 2 hours. Cool slighty and remove from pan. It will slice more easily if you allow it to cool completely but it is hard to resist this bread while it is still warm!

BARA BRITH - WALES

Steps:

• Put the fruit in a large basin with the sugar, and just cover with warm strained tea. Leave overnight.
• Next day, add to the fruit mixture the marmalade, cinnamon, the beaten egg and flour. Mix well together until you have a nice, slack mixture.
• Bake in a loaf tin, greased and lined with buttered paper. Bake at 325F for 1 1/2 hours.
• Preparation time is overnight soaking, plus 10 minutes active preparation the following day.
• You can get interesting flavours by choosing unusual teas.

BARA BRITH

Steps:

• Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
• Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer - if it doesn't come out clean, give it another 5-10 mins in the oven.
• Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.