Welsh Bread (Bara Brith) Recipe

AuthorSteve Nubie
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Welsh bread, also known as Bara Brith is a traditional English tea bread.  Bara Brith is Welsh for speckled bread. The speckles come from the raisins that run throughout the loaf in every slice. Other dried fruits like currants were sometimes used and in this instance were using dried cranberries or “craisins” as they’re commonly called.

Welsh bread is a yeast bread and it’s easy to make from start to finish in your bread machine.  However, there is a preliminary step you have to do in the bread pan.  Before you add any other ingredients, you need to combine the milk and a teaspoon of vinegar and let it sit in the bread pan for 15 minutes.  This will curdle the milk slightly to define one of the flavor notes that define Bara Brith.

Other spices are added like cinnamon and nutmeg in addition to sweeteners like brown sugar and molasses.  A traditional Welsh grace note was to glaze the top of the bread with warm honey after baking, but that’s up to you.

The bread is often served toasted with butter and of course at tea time.  It’s also really good with a cup of coffee.

INGREDIENTS:
 2/3 cup of warm milk (110 degrees F./43 degrees C.)
 1 teaspoon of white vinegar
 2 tablespoons of brown sugar
 1 egg
 1/4 cup of butter (one stick)
 1/4 teaspoon of salt
 1/4 teaspoon of cinnamon
 1/4 teaspoon of nutmeg
 2 tablespoons of molasses
 1 teaspoon of caraway seeds
 1 pinch of baking soda
 2 1/3 cups of bread flour
 1 1/2 teaspoons of bread machine yeast or active dry yeast
 3/4 cup of craisins (or the dried fruit of your choice like raisins or currants)
DIRECTIONS:
1

Add the warm milk and the vinegar to the bread pan and let rest for 15 minutes while the milk curdles.

2

Add the rest of the ingredients to the bread pan in the order indicated in the recipe but reserve the dried fruit.

3

Select the basic white bread setting for a 1-pound loaf and a medium crust.

4

If the bread appears a bit sticky during the kneading cycle, add a tablespoon of flour at a time to get a firm dough ball. If it’s too dry, add a tablespoon of milk at a time to loosen it up.

5

When the machine beeps towards the end of the kneading cycle, add the raisins or craisins or other dried fruit. If your bread machine has a fruit and nut dispenser, dust the dried fruit with flour before adding it to the hopper.

6

When done, remove the loaf from the bread pan and let rest for 10 minutes. If you like you can glaze it with warmed honey. Slice and serve.

Ingredients

INGREDIENTS:
 2/3 cup of warm milk (110 degrees F./43 degrees C.)
 1 teaspoon of white vinegar
 2 tablespoons of brown sugar
 1 egg
 1/4 cup of butter (one stick)
 1/4 teaspoon of salt
 1/4 teaspoon of cinnamon
 1/4 teaspoon of nutmeg
 2 tablespoons of molasses
 1 teaspoon of caraway seeds
 1 pinch of baking soda
 2 1/3 cups of bread flour
 1 1/2 teaspoons of bread machine yeast or active dry yeast
 3/4 cup of craisins (or the dried fruit of your choice like raisins or currants)

Directions

DIRECTIONS:
1

Add the warm milk and the vinegar to the bread pan and let rest for 15 minutes while the milk curdles.

2

Add the rest of the ingredients to the bread pan in the order indicated in the recipe but reserve the dried fruit.

3

Select the basic white bread setting for a 1-pound loaf and a medium crust.

4

If the bread appears a bit sticky during the kneading cycle, add a tablespoon of flour at a time to get a firm dough ball. If it’s too dry, add a tablespoon of milk at a time to loosen it up.

5

When the machine beeps towards the end of the kneading cycle, add the raisins or craisins or other dried fruit. If your bread machine has a fruit and nut dispenser, dust the dried fruit with flour before adding it to the hopper.

6

When done, remove the loaf from the bread pan and let rest for 10 minutes. If you like you can glaze it with warmed honey. Slice and serve.

Welsh Bread (Bara Brith) Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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