Bara Brith (Currant Bread) Welsh

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Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales.

Ingredients

1/4 lb. Dried fruit 2 ts Salt
4 oz. Candied peel 6 oz Lard
1 pt. Warm water 1 oz Fresh yeast
1/2 tsp. Mixed spice 1/2 lb Demerara sugar
2 lb. Plain flour 2 ea Eggs

Directions

Preheat oven to 375 F. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. 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. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. 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. Bake for 45 minutes at 375.