I need a recipe for barabrith or welsh tea bread?

Answer 1

recipe 1

1 lb self-raising flour
1 lb mixed dried fruit
2 tablespoons warm marmalade
1 egg (beaten)
6 ounces brown sugar
1/2 pint warm strained tea
1 teaspoon mixed spice


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.

recipe 2

1/4 lb dried fruit
2 teaspoons salt
4 ounces candied peel
6 ounces lard
1 pint water
1 ounce fresh yeast
1/2 teaspoon mixed spice
1/2 lb demerara sugar
2 lbs plain flour
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 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes.

recipe 3

Pice Bach (Welsh Cakes) Welsh

1 lb plain flour
6 ounces caster sugar
1 teaspoon baking powder
4 ounces currants
1 teaspoon mixed spice
2 eggs
4 ounces margarine
milk
4 ounces lard

SIft the flour, baking powder, and mixed spice; rub in the margerine and lard; add the sugar, currants and beaten egg.
Mix in Milk to make a stiff dough and roll out 1/4" thick.
Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side

recipe 4

8-9 cups all-purpose flour
2 (5/8 ounce) fresh yeast cakes
24 tablespoons butter, cut into pieces (3/4 lb)
1 1/2 cups dried currants, soaked in hot water for 15 minutes and drained
1 1/2 cups seedless white raisins, soaked in hot water for 15 minutes and drained
3/4 cup dark raisins, soaked in warm water for 15 minutes and drained
1/2 cup chopped mixed candied fruit peel
1/4 teaspoon grated nutmeg or ground allspice
1/2 teaspoon salt
1 cup brown sugar
1/2 cup lukewarm milk
2 eggs, well beaten
2 teaspoons dark molasses, mixed with
1 1/2 cups tepid water

Put 8 cups of the flour in a mixing bowl and let it stand in a warm place for a short while. Rub the butter into the flour until the mixture resembles meal, add the currants, raisins candied fruit peel, nutmeg or allspice, salt and all of the brown sugar but 1 teaspoon of the brown sugar. Mix thoroughly.
In a smaller bowl cream the fresh yeast with the 1 teaspoons of brown sugar and blend the yeast mixture with the milk.
Make a well in the center of the dry ingredients, pour the yeast mixture into it and sprinkle a little additional flour over the yeast mixture. Cover the dough and let it stand in a warm place for a few minutes, until it is just beginning to rise. Pour the beaten eggs into the bowl and proceed to knead gradually adding the 1 1/2 cups tepid water mixed with the molasses. This should be a soft dough. Knead about 10 minutes.
Cover the bowl with a cloth and let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in bulk. Then turn the dough out onto a well floured board, divide it in half and put it into two well buttered 8 1/2 by 4 1/2 inch loaf pans. Let the loaves rise in a warm place for about 30 minutes, or until they have nearly risen to the rims of the pans.
Bake the loaves in a preheated 350°F oven for 1 to 1 1/2 hours, so that the tops are browned and loaves sound hollow when rapped.

Answer 2

Use a regular size coffee mug (approx 8 oz)

2 mugs dried mixed fruit (such as currents, sultanas, candied peel, etc.)
1 mug soft brown sugar
1 mug warm black tea
1 egg
2 mugs self-raising flour
Method

Preheat the oven to 150°C, 300°F, Gas Mark 2.

Grease and line a loaf tin.

Measure out the mixed fruit and soft brown sugar and place in a bowl, add the mug of warm black tea, mix together. Cover the bowl and allow to stand overnight.

Beat the egg and stir into the mixture. Mix in the flour gradually, making sure it is well mixed.

Place the mixture into the lined loaf tin, place in the centre of the pre-heated oven and cook for approximately one and a half hours. To check to see if it is finished, use a skewer and ensure that it comes out clean from the centre of the loaf.

When cooked, remove the loaf from the tin and allow to cool.

Barabrith is best served sliced, spread with butter or margarine.

Answer 3

http://allrecipes.com/recipe/welsh-tea-loaf/detail.aspx