Bara brith (Welsh currant bread)

    1 hour 15 min

    Bara brith has been made in Wales for centuries and is one of the most well known breads of Wales. Still made traditionally at the Derwen bakehouse, now in St Fagans Natural History Museum, the world comes to sample this delightful bread. However it is just as easy to master at home.

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    Makes: 2 loaves bara brith

    • 85g butter
    • 300ml milk
    • 1 egg, well beaten
    • 450g plain flour
    • 85g soft brown sugar
    • 15g dried active baking yeast
    • 1 pinch salt
    • 1/2 teaspoon ground nutmeg
    • 170g currants

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. In a saucepan, melt the butter and milk over a low heat. Remove from the heat, allow to cool then add the egg.
    2. Put all of the dry ingredients, including the fruit, in a warm bowl and gradually add the wet ingredients to make a soft dough. Cover and set in a warm place for about 1 hour allowing the dough to rise to double its original size.
    3. Preheat the oven to 190 C / Gas 5. Grease two loaf tins.
    4. Knead the dough lightly and shape into loaves according to the size of the tins. Transfer to the prepared tins and allow to rise again for 10 minutes.
    5. Bake for 45 to 60 minutes until well risen and firm to the touch. Remove from the oven and allow to cool before enjoying.

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    Finally Ive found a Bara brith recipe not a tea loaf.... Loved this recipe  -  02 Mar 2018