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Bara Brith Bread

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  All purpose flour 2 3⁄4 Cup (44 tbs)
  Active dry yeast 1 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Buttermilk 2⁄3 Cup (10.67 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Egg 1
  Dried currants/Raisins 2⁄3 Cup (10.67 tbs)

Combine 1 1/4 cups of the flour, yeast, cinnamon, nutmeg, and cloves.
In saucepan heat buttermilk, brown sugar, butter, and 1/2 teaspoon salt just till warm (115° to 120°) and butter is almost melted; stir constantly.
Add to flour mixture; add egg.
Beat at low speed of elecric mixer 1/2 minute.
Beat 3 minutes at high speed.
Stir in currants and as much of the remaining flour as you can mix in with a spoon.
Turn out onto floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in greased bowl; turn once.
Cover; let rise till double (about 1 1/4 hours).
Punch down.
Shape into a loaf; place in greased 8x4x2-inch loaf pan.
Cover; let rise till nearly double (about 30 minutes).
Bake in a 375° oven 35 to 40 minutes; cover with foil last 20 minutes.
Remove from pan; cool.

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