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Bara brith
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Prep Time:
60 minutes
60 minutes
Cook Time:
70 minutes
70 minutes
Total Time:
130 minutes
130 minutes
Indulge in a deliciously spiced Welsh fruit loaf for a perfect afternoon treat.
Ingredients:
- Honey, extra, to serve
- 250ml (1 cup) milk, warmed
- 20.00 ml (12g/2 sachets) dried yeast
- 5.00 gm caster sugar
- 450g (3 cups) bread flour
- 80g (1/2 cup, lightly packed) brown sugar
- 2.50 gm mixed spice
- 50g unsalted butter, chopped
- 170g (1 cup) sultanas
- 50g (1/4 cup) mixed peel
- 375ml (1 1/2 cups) freshly brewed Earl Grey tea
- Olive oil spray
- 57.20 gm honey, warmed
- Butter, to serve
Instructions:
- In a bowl, mix together milk, yeast, and caster sugar. Allow it to sit in a cozy, draft-free spot for 10 minutes until it becomes foamy.
- In a large bowl, mix flour, brown sugar, and mixed spice. Use your fingertips to blend the butter into the mixture until it looks like fine breadcrumbs. Create a well in the center and pour in the yeast mixture. Stir with a wooden spoon until combined, then use your hands to form the dough in the bowl.
- Transfer the dough to a lightly floured surface and knead for 10-15 minutes until it's smooth and elastic. Place the dough in a bowl, cover it with plastic wrap, and let it prove in a warm, draft-free spot for 1 hour or until it doubles in size.
- Combine the sultanas and mixed peel in a bowl, pour over the tea, and let it soak for 1 hour. Drain and pat dry with paper towel.
- Prepare the loaf pan by lightly greasing it with olive oil spray and lining the base and two long sides with baking paper. Place the dough on a lightly floured surface and shape it into a 25cm square using your hands. Sprinkle the sultana mixture over the dough, then fold the sides over the sultanas and gently knead for 5 minutes until well combined. Transfer the dough to the prepared pan, cover loosely with a tea towel, and let it prove in a warm, draught-free place for 30 minutes or until doubled in size.
- Preheat oven to 200°C. Bake the loaf on the top shelf for 10 minutes, then reduce the oven temperature to 160°C and move the loaf to the lowest shelf. Bake for an additional 1 hour until the loaf sounds hollow when tapped on the base. Let it cool in the pan for 5 minutes before turning onto a wire rack. Brush with honey and cool completely. Slice and serve with butter and extra honey.