Bara Brith - Welsh Fruit Loaf
A fruity little Welsh number served spread with lashings of fresh Welsh butter. Fresh yeast is better for this recipe but not always available.
Preparation time: 30 - 40 minutes plus proving time Quantity: Makes 8 or so slices Cooking time: 1 hour
Ingredients
225 ml milk
60g / 2 oz light brown sugar
1 x 6-7g sachet yeast
450g /1lb strong flour -sieved
1 teaspoon salt
90g /30z butter - softened
1 teaspoon mixed spice
1 egg -large
300 / 10 oz mixed dried fruit -chopped
1 tablespoon runny honey
Method
- Warm the milk until hand hot (so you can put a finger in without going ouch!, just warm)
- Stir in a third of the sugar and all the yeast
- Leave in a warm place to froth, activate and increase slightly in volume (5-10 minutes)
- In a large bowl add the flour, salt and remaining sugar
- Rub in the butter - until it resembles bread crumbs
- Stir in the spice and egg, followed by the milk mix
- Mix by hand to a dough
- Knead for 8-10 minutes, till smooth and elastic
- Place in a bowl and cover with a damp tea towel, leave somewhere warm to rise and double in volume approx. 50-60 minutes
- Knock down the dough and knead for a few minutes
- Push in the fruit, turning and mixing in
- Roll a little to neaten the top
- Place in a greased 2 lb loaf tin, smooth side up
- Leave to rise again till the mix rises slightly above the loaf tin
- Bake in a preheated oven gas 5/180*c/357*f for 30 minutes uncovered and another 30 minutes covered with a piece of tin foil
- Brush the top with the honey and allow to cool