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| Bara Brith |
"A candy, yeast-much less Welsh bread studded with dried fruit. I usually soak my raisins in Irish breakfast tea, however feel free to test with flavors."
Ingredients :
- 1 cup hot brewed tea
- three/4 cup dried currants
- 3/four cup golden raisins
- 3/4 cup demerara sugar
- 1 1/four cups self-growing flour
- 1 egg, crushed
Instructions :
| Prep : 5M | Cook : 8M | Ready in : 8H45M |
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- Pour hot tea over currants and raisins in a bowl; soak 8 hours to in a single day.
- Preheat oven to 350 stages F (a hundred seventy five stages C).
- Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
- Stir demerara sugar into tea and fruit combination until dissolved absolutely.
- Mix flour and egg into the tea and fruit mixture until absolutely incorporated right into a batter.
- Spread batter lightly into the prepared bread pan.
- Bake in preheated oven until golden-brown, approximately forty minutes. Cool inside the bread pan five mins before transferring to a rack to chill completely.
Notes :
- Reynolds® parchment can be used for easier cleanup/elimination from the pan.
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