Welsh Currant Raisin Bread Bara Brith (Made With Ye

Name: Welsh Currant Raisin Bread Bara Brith (Made With Yeast)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -9 cups all-purpose flour; 2 (5/8 ounce) fresh yeast cakes; 24 tablespoons butter, cut into pieces (3/4 lb); 1 1/2 cups dried currants, soaked in hot water for 15 minutes and drained; 1 1/2 cups seedless white raisins, soaked in hot water for 15 minutes and drained; 3/4 cup dark raisin, soaked in warm water for 15 minutes and drained; 1/2 cup chopped mixed candied fruit peel; 1/4 teaspoon grated nutmeg or 1/4 teaspoon ground allspice; 1/2 teaspoon salt; 1 cup brown sugar; 1/2 cup lukewarm milk; 2 eggs, well beaten; 2 teaspoons dark molasses, mixed with; 1 1/2 cups tepid water

Servings: persons

8 -9 cups all-purpose flour
2 (5/8 ounce) fresh yeast cakes
24 tablespoons butter, cut into pieces (3/4 lb)
1 1/2 cups dried currants, soaked in hot water for 15 minutes and drained
1 1/2 cups seedless white raisins, soaked in hot water for 15 minutes and drained
3/4 cup dark raisin, soaked in warm water for 15 minutes and drained
1/2 cup chopped mixed candied fruit peel
1/4 teaspoon grated nutmeg or 1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup brown sugar
1/2 cup lukewarm milk
2 eggs, well beaten
2 teaspoons dark molasses, mixed with
1 1/2 cups tepid water

1
Put 8 cups of the flour in a mixing bowl and let it stand in a warm place for a short while. Rub the butter into the flour until the mixture resembles meal, add the currants, raisins candied fruit peel, nutmeg or allspice, salt and all of the brown sugar but 1 teaspoon of the brown sugar. Mix thoroughly.
2
In a smaller bowl cream the fresh yeast with the 1 teaspoons of brown sugar and blend the yeast mixture with the milk.
3
Make a well in the center of the dry ingredients, pour the yeast mixture into it and sprinkle a little additional flour over the yeast mixture. Cover the dough and let it stand in a warm place for a few minutes, until it is just beginning to rise. Pour the beaten eggs into the bowl and proceed to knead gradually adding the 1 1/2 cups tepid water mixed with the molasses. This should be a soft dough. Knead about 10 minutes.
4
Cover the bowl with a cloth and let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in bulk. Then turn the dough out onto a well floured board, divide it in half and put it into two well buttered 8 1/2 by 4 1/2 inch loaf pans. Let the loaves rise in a warm place for about 30 minutes, or until they have nearly risen to the rims of the pans.
5
Bake the loaves in a preheated 350u00b0F oven for 1 to 1 1/2 hours, so that the tops are browned and loaves sound hollow when rapped.
6
Welsh Fare S. Minwel Tibbott.

1629

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 -9 cups all-purpose flour, 2 (5/8 ounce) fresh yeast cakes, 24 tablespoons butter, cut into pieces (3/4 lb), 1 1/2 cups dried currants, soaked in hot water for 15 minutes and drained, and more.

Yes, Welsh Currant Raisin Bread Bara Brith (Made With Yeast) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Welsh Currant Raisin Bread Bara Brith (Made With Yeast)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions