Bara Brith Recipe
Ingredients
| All purpose flour | 4 Cup (16 tbs) | |
| Granulated Sugar | 1 Teaspoon | |
| 1 1/2 cakes compressed yeast or 1 1/2 teaspoons active dry yeast | ||
| Warm water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Allspice | 1 Teaspoon | |
| 6 tablespoons butter, margarine or shortening | ||
| Brown sugar | 1/2 Cup (16 tbs) | |
| 2 2/3 cups mixed raisins, currants and chopped candied peel | ||
| 1 standard egg, beaten | ||
Directions
Prepare the yeast batter: mix 1 cup flour, the granulated sugar, compressed or dry yeast and warm water together in a large bowl.
Cover and set aside until frothy, about 20 minutes in a warm place, longer in a cool one.
Mix the remaining flour with the salt and allspice, and then rub in the fat until the mixtureresembles breadcrumbs.
Stir in the brown sugar and dried fruits.
Add the flour mixture and egg to the yeast batter and mix well to form a soft dough, adding extra flour if the dough is too sticky to handle or more water if too dry.
Turn the dough onto a lightly floured surface and knead for about 10 minutes by hand or 2-3 minutes using a food mixer and dough hook.
Shape the dough into a ball and place in an oiled plastic bag.
Leave to rise until doubled in size, about 2 hours at room temperature and less in a warm place.
Turn out onto a lightly floured surface, punch down and knead for 2 minutes.
Divide into 2 pieces and shape to fit two well greased small 4 1/2 x 2 1/2 x 4 inch loaf pans.
Cover and let rise until the dough stands 1 inch above the top of the pans.
Bake in the center of a moderate oven (350°F) for about 50 minutes.
Remove from the pans and place on a cake rack.
Brush the tops of the hot loaves with a wet brush dipped in honey or with a sugar glaze.
Cover and set aside until frothy, about 20 minutes in a warm place, longer in a cool one.
Mix the remaining flour with the salt and allspice, and then rub in the fat until the mixtureresembles breadcrumbs.
Stir in the brown sugar and dried fruits.
Add the flour mixture and egg to the yeast batter and mix well to form a soft dough, adding extra flour if the dough is too sticky to handle or more water if too dry.
Turn the dough onto a lightly floured surface and knead for about 10 minutes by hand or 2-3 minutes using a food mixer and dough hook.
Shape the dough into a ball and place in an oiled plastic bag.
Leave to rise until doubled in size, about 2 hours at room temperature and less in a warm place.
Turn out onto a lightly floured surface, punch down and knead for 2 minutes.
Divide into 2 pieces and shape to fit two well greased small 4 1/2 x 2 1/2 x 4 inch loaf pans.
Cover and let rise until the dough stands 1 inch above the top of the pans.
Bake in the center of a moderate oven (350°F) for about 50 minutes.
Remove from the pans and place on a cake rack.
Brush the tops of the hot loaves with a wet brush dipped in honey or with a sugar glaze.
Chef
