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Add a photoRaciónes: 12
Ingredientes
- 1/4 lb Dry fruit
- 4 ounce Candied peel
- 1 pt Hot water
- 1/2 tsp Mixed spice
- 2 lb Plain flour
- 2 tsp Salt
- 6 ounce Lard
- 1 ounce Fresh yeast
- 1/2 lb Demerara sugar
- 2 x Large eggs
Direcciones
- Oven: 450F, Gas Mark 8 for 15 min: 375F, Gas Mark 5 for 45 min. Soak the fruit and candied peel in the water with the spice. Leave to steep in a hot place and use the hot 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 Large eggs and use sufficient of the water to give a hard, yet elastic dough.
- Knead well, leave to rise and knock back; blend in the liquid removed fruit and knead again.
- Shape the dough into loaves and set into greased 1 lb tins in a hot place to prove; bake, reducing the temperature after the first 15 min. Originally, in some recipies, the fruit content would have been fresh currants or possibly 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)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 504 | |
| Calories from Fat 143 | 28% |
| Total Fat 15.88g | 20% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 410mg | 17% |
| Potassium 189mg | 5% |
| Total Carbs 80.18g | 21% |
| Dietary Fiber 3.7g | 12% |
| Sugars 20.09g | 13% |
| Protein 9.97g | 16% |
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