Bara Brith

Preparation info
    • Difficulty


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By Mark Hix

Published 2006

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I must say that I had never tried bara brith until I grabbed one from Hooton’s roadside farm shop in Brynsiencyn. In Wales, it is a variation of a weekly loaf and can be eaten on its own, buttered or — as I did — with a lump of Margaret Davies’ Gorau Glas cheese. I’m not sure how the locals would have reacted to eating it with cheese, or maybe they would have welcomed it. The original version uses yeast as a raising agent, though some recipes now use baki