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Bara Brith Bread Recipe
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Active dry yeast||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dried currants/Raisins||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2272 Calories from Fat 495
% Daily Value*
Total Fat 56 g86.7%
Saturated Fat 31.3 g156.4%
Trans Fat 0 g
Cholesterol 332.4 mg
Sodium 114.1 mg4.8%
Total Carbohydrates 388 g129.3%
Dietary Fiber 18.5 g74.1%
Sugars 106.6 g
Protein 57 g114.6%
Vitamin A 34.2% Vitamin C 6.9%
Calcium 23% Iron 124.3%
*Based on a 2000 Calorie diet
In saucepan heat buttermilk, brown sugar, butter, and 1/2 teaspoon salt just till warm (115Â° to 120Â°) and butter is almost melted; stir constantly.
Add to flour mixture; add egg.
Beat at low speed of elecric mixer 1/2 minute.
Beat 3 minutes at high speed.
Stir in currants and as much of the remaining flour as you can mix in with a spoon.
Turn out onto floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in greased bowl; turn once.
Cover; let rise till double (about 1 1/4 hours).
Shape into a loaf; place in greased 8x4x2-inch loaf pan.
Cover; let rise till nearly double (about 30 minutes).
Bake in a 375Â° oven 35 to 40 minutes; cover with foil last 20 minutes.
Remove from pan; cool.