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Olive Phillip's Tea Bread



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Afternoon Tea, c.1914
Afternoon Tea,...
Paul Fischer
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La Belle Cuisine


Olive Phillip's Tea Bread
Bara Brith)
Bon Appetit June 1988

“Bara means bread and brith means speckled...this unofficial Welsh
national tea bread is ‘speckled’ with raisin and dried currants.  There
are many versions of the bread... some are yeast-raised, but this one
is made with self-rising flour, so it's very quick. It's also very moist.”

1 cup dried currants
1 cup golden raisins
3/4 cup raisins
1 cup brewed tea, such as Earl Grey
1 cup firmly packed light brown sugar
1 tablespoon dry Sherry
1 large egg, beaten to blend
2 cups sifted self-rising flour

Mix currants, golden raisins, raisins, tea and brown sugar in a large bowl.  Cover and let stand overnight.
Preheat oven to 325 degrees F.  Butter and flour a 9-by-5-inch loaf pan.
Stir Sherry into fruit mixture. Mix in egg. Place flour in another large bowl
and make well in center. Pour in fruit mixture and stir just until blended;
do not overmix. Pour into prepared pan and bake until bread begins to
pull away from pan sides and springs back when touched lightly in center, about 50 minutes. Cool bread in pan on rack 10 minutes; turn out and cool completely. (Can be prepared 2 days ahead. Wrap tightly, store at room temperature.)  Makes 1 loaf.

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