Bara brith
From Wikipedia, the free encyclopedia
Bara brith ( in argentine spanish: Torta Negra ), sometimes known as 'speckled bread', is a fruit bread which originated in Wales. It is traditionally made with raisins, currants and candied peel.
The Bara brith, called Torta negra is also an traditional eat in Argentina, characteristic of the Chubut province since 1865.
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There are many different recipes for this bread, which is baked and sold commercially in some parts of Wales. The bread has a limited shelf life and is best eaten as soon as possible. Of the home recipes one of my favourites is from the English cook Delia Smith.
To make one loaf.
8 fl oz (225 ml) milk 2 oz (50 g) brown sugar, plus 1 teaspoon 4 level teaspoons dried yeast 1 lb (450 g) strong plain flour 1 level teaspoon salt 3 oz (75 g) butter or margarine 1 level teaspoon mixed spice 1 egg, beaten 12 oz (350 g) mixed dried fruit clear honey, to glaze 2 lb (900 g) loaf tin, well greased
Warm the milk in a small pan until hand-hot. Put it into a bowl with 1 teaspoon of sugar and the yeast. Leave it in a warm place for about 15 minutes until a froth appears.
Sift the flour and place in a large bowl with 2 oz (50g) sugar and the salt. Rub the fat into the flour until it resembles fine breadcrumbs then stir in the mixed spice. Add the egg and frothed yeast. Mix to a dough in the bowl before turning it out onto a floured surface. Knead until smooth and elastic. Place back into a bowl and cover with plastic film or a damp cloth. Leave it to rise in a warm place for about 90 minutes.
After it has been left to stand 'knock down' the dough and knead again, adding the fruit slowly. Place into a bread tin and put the tin into an oiled plastic bag. Leave to rise for about 35 to 40 minutes and pre-heat the oven to gas mark 5, 190C (375F).
When the dough has risen and springs back when pressed take the tin out of the bag and bake in the centre of the oven for about 30 minutes. Cover the top of the loaf tin with aluminum foil to stop burning and bake for another 30 minutes. Take out of the oven and tap the bottem of the loaf, which should sound hollow, if not bake it for another 5 minutes. Brush the honey onto the top of the loaf and cool it on a wire rack. Slice it thinly and serve buttered.
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Illustrated Complete Cookery Course
