Bara Brith

A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors.

Original recipe makes 1 2-pound loaf

Ingredients

1 cup hot brewed tea
3/4 cup dried currants
3/4 cup golden raisins
3/4 cup demerara sugar
1 1/4 cups self-rising flour
1 egg, beaten

  • PREP

    5 mins

  • COOK

    40 mins

  • READY IN

    8 hrs 45 mins

Directions

  1. Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
  4. Stir demerara sugar into tea and fruit mixture until dissolved completely.
  5. Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
  6. Spread batter evenly into the prepared bread pan.
  7. Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.

Nutrition

Calories: 189 kcal
Carbohydrates: 43.2 g
Cholesterol: 26 mg
Fat: 0.9 g
Fiber: 2.1 g
Protein: 3.8 g
Sodium: 261 mg

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