Bara Brith (Currant Bread) Welsh

Directions

1. 1
   Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
2. 2
   Soak the fruit and candied peel in the water with the spice.
3. 3
   Leave to steep in a warm place and use the warm spicy, strained water to mix the dough.
4. 4
   Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough.
5. 5
   Knead well, leave to rise and knock back; blend in the drained fruit and knead again.
6. 6
   Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes.
7. 7
   Originally, in some recipies, the fruit content would have been fresh currants or blackberries.
8. 8
   Bara Brith is often served as part of the traditional Welsh tea.
9. 9
   It can also be purchased at many of the small bakeries found throughout Wales.
10. 10
    British Cookery (BTA/BFPC)