|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Afternoon Tea,...
Paul Fischer
Buy This at Allposters.com
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.
Featured Archive Recipes:
Classic English Scones
Madeleines
East 62nd Street Lemon Cake
Rich Gingerbread with Candied
Ginger and Lemon Glaze
Teatime Honey Cake
Warm Lemon Pecan Tea Cake
Index - Bread Recipe Archives
Daily Recipe Index
Recipe Archives Index
|
