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Currant Bread

Currant Bread(welsh recipe image
This traditional Welsh Bara Brith is a moist, spiced fruit loaf that sits comfortably between bread and cake. Infused with warm spices, candied peel, and plump sultanas, it offers a deep, complex flavor profile perfect for afternoon tea. The texture is dense yet tender, with a slight chew from the long fermentation process. It is incredibly versatile, enjoyed plain with butter, or sliced thick for toast. This recipe requires patience but rewards you with a loaf that improves in flavor as it ages, making it an ideal make-ahead treat for cozy gatherings or holiday baking.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 3415.5
Dietary: Vegetarian
Description
This traditional Welsh Bara Brith is a moist, spiced fruit loaf that sits comfortably between bread and cake. Infused with warm spices, candied peel, and plump sultanas, it offers a deep, complex flavor profile perfect for afternoon tea. The texture is dense yet tender, with a slight chew from the long fermentation process. It is incredibly versatile, enjoyed plain with butter, or sliced thick for toast. This recipe requires patience but rewards you with a loaf that improves in flavor as it ages, making it an ideal make-ahead treat for cozy gatherings or holiday baking.
Ingredients
  • 2 pound Flour
  • 4 ounce Candied peel
  • 1 ounce Yeast
  • 1 teaspoon Salt
  • 8 ounce Brown sugar
  • 1/2 teaspoon Pudding spice
  • 8 ounce Lard
  • 1/2 pint Warm milk or
  • 6 ounce Sultanas
Directions
  1. 1
    Cream the yeast with a tablespoon of the brown sugar and dissolve in half of the warm milk.
  2. 2
    Let the yeast mixture stand in a warm place for 10-15 minutes until it becomes frothy and active.
  3. 3
    In a large mixing bowl, combine the flour, salt, pudding spice, and remaining brown sugar.
  4. 4
    Rub the lard into the dry flour mixture until it resembles fine breadcrumbs.
  5. 5
    Fold in the candied peel and sultanas, ensuring they are evenly distributed throughout the flour.
  6. 6
    Make a well in the center of the mixture and pour in the frothy yeast mixture.
  7. 7
    Gradually add the remaining warm milk, mixing with a wooden spoon to form a soft, elastic dough.
  8. 8
    Turn the dough out onto a lightly floured surface and knead briefly for 5 minutes until smooth.
  9. 9
    Place the dough in a lightly oiled bowl, cover with a clean damp cloth, and leave in a warm place for 12 hours to rise until doubled in size.
  10. 10
    Preheat your oven to 425&# 194;°F (218ðC) (Mark 7) and grease and flour a standard loaf tin.
  11. 11
    Punch down the risen dough, shape it into a loaf, and place it into the prepared tin.
  12. 12
    Bake at 425ðF (218ðC) for 20 minutes to establish a crust.
  13. 13
    Reduce the oven temperature to 400ðF (204ðC) (Mark 6) and continue baking for 45 minutes to 1 hour until the loaf is golden brown and sounds hollow when tapped on the bottom.
  14. 14
    Remove from the oven and transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 3415.5kcal
% Daily Value *
Total Fat 202.9g313%
Saturated Fat 78.9g395%
Cholesterol 1.2mg1%
Sodium 5035.5mg210%
Total Carbohydrate 371.5g124%
Dietary Fiber 6.1g25%
Sugars 199.7g
Protein 24.7g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bara brith, welsh bread, fruit loaf, spiced bread, sultanas, candied peel, lard, yeast bread, afternoon tea, british baking, homemade bread, vegetarian, traditional recipe, pudding spice, brown sugar, teatime treat, long rise, fruitcake, comfort food, classic british
Read it online: https://www.chefs-mate.com/recipe/currant-breadwelsh/