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Bara Brith Recipe
|All purpose flour||4 Cup (64 tbs)|
|Granulated sugar||1 Teaspoon|
|Cake compressed yeast||1 1⁄2 Tablespoon (1 1/2 Teaspoons Active Dry Yeast)|
|Warm water||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Mixed raisins||2 2⁄3 Cup (42.67 tbs)|
Serving size: Complete recipe
Calories 4268 Calories from Fat 735
% Daily Value*
Total Fat 84 g128.8%
Saturated Fat 48.7 g243.7%
Trans Fat 0 g
Cholesterol 405 mg
Sodium 2150.4 mg89.6%
Total Carbohydrates 805 g268.2%
Dietary Fiber 36.4 g145.6%
Sugars 396.8 g
Protein 71 g141.8%
Vitamin A 50.4% Vitamin C 3.3%
Calcium 16.9% Iron 140.2%
*Based on a 2000 Calorie diet
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.