As it’s St David’s Day today, here’s a bara brith recipe. It’s odd though, because I would have sworn the recipe would contain some tea in itself, as well as being the perfect accompaniment.
This article titled “Nain’s bara brith recipe” was written by Bryn Williams, for guardian.co.uk on Tuesday 1st March 2011 09.00 UTC We could never go to Nain’s house without having a cup of tea and a slice of bara brith. I love to eat it warm, spread generously with salted butter or with a wedge of cheese. Makes 1 loaf 15g fresh yeast 225ml lukewarm water 450g plain flour, plus extra for dusting 60g lard 60g soft light brown sugar 175g currants 30g candied peel, finely sliced You will need a 900g loaf tin lined with greaseproof paper. Dissolve the yeast thoroughly in the lukewarm water. Mix the flour and the lard together in a large bowl, rubbing the lard into the flour with your fingertips until the texture resembles breadcrumbs. Then stir in the sugar, the currants and the candied peel. Now pour in the yeast-infused water and mix well until you have a cohesive dough. Turn the dough out onto a lightly floured surface and knead it for a good 5 minutes. Work the bara brith into a long sausage shape to fit the loaf tin. Place it in the lined tin, cover with a tea-towel and leave in a warm place until doubled in size, about an hour or so. Preheat the oven to 180ºC/350ºF/gas mark 4. Bake the loaf for 40 minutes, or until golden all over. Turn out onto a wire rack and set aside to cool. • This recipe is taken from Bryn’s Kitchen by Bryn Williams (Kyle Cathie Ltd, £25). Buy a copy from the Guardian bookshop for £20
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