Recipe - Bara Brith (Currant Bread) Welsh

One fourth pound Dried fruit
1 pt Warm water
2 pound Plain flour
6 ounce Lard
One half pound Demerara sugar
4 ounce Candied peel
One half teaspoon Mixed spice
2 teaspoon Salt
1 ounce Fresh yeast
2 Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.

Soak the fruit and candied peel in the water with the spice. Leave to
steep in a warm place and use the warm spicy, strained water to mix the
dough.

Sift the flour and salt and rub in the lard; cream the yeast with the
sugar and a little of the spiced water; mix this into the flour, together
with the eggs and use enough of the water to give a firm, yet elastic
dough.

Knead well, leave to rise and knock back; blend in the drained fruit and
knead again.

Shape the dough into loaves and set into greased 1 pound tins in a warm place
to prove; bake, reducing the temperature after the first 15 minutes.

Originally, in some recipies, the fruit content would have been fresh
currants or blackberries.

Bara Brith is often served as part of the traditional Welsh tea. It can
also be purchased at many of the small bakeries found throughout Wales.

British Cookery (BTA/BFPC)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/welsh.zip