Welsh Bara Brith

Name: Welsh Bara Brith
Ingredients: 2 Earl Grey tea bags (can be decaffeinated); 1¼ cups boiling water; 1 large egg; One 8-ounce bag mixed dried fruit, chopped (about 1 cup); 1 tablespoon unsalted butter, melted or room temperature; ½ cup milk; 3 tablespoons orange marmalade, ginger marmalade, or apricot preserves (you can use a sugar-free fruit spread); 3 tablespoons orange marmalade, ginger marmalade, or apricot preserves (you can use a sugar-free fruit spread); 3 tablespoons orange marmalade, ginger marmalade, or apricot preserves (you can use a sugar-free fruit spread); 3 tablespoons orange marmalade, ginger marmalade, or apricot preserves (you can use a sugar-free fruit spread); 3 tablespoons orange marmalade, ginger marmalade, or apricot preserves (you can use a sugar-free fruit spread); 1 cup light brown sugar; 2¾ cups unbleached all-purpose flour; 1 cup dark or golden raisins; ¼ cup chopped candied orange peel or currants; ¼ cup chopped candied orange peel or currants; 2¾ teaspoons baking powder; 2 teaspoons apple pie spice; ¾ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This loaf may sound unusual, but it a favorite tea bread among quick bread lovers and very old-fashioned. While bara brith can also be made with yeast, the main requirement is that the cake be speckled with dried fruit steeped for a few hours in tea, rather like a simple fruitcake the Brits so love. From the land of the bard, a dense, rich loaf to serve sliced and buttered with tea. It is especially good during the holidays.

Ingredients

Vegetarian
Bread

Ingredients

Method