Beca Lyne-Pirkis represented her Wales home on The Great British Bake Off with this traditional bara brith. Then my friend Tamra repped it as her ancestral home at a vaccination celebration tea.
450 g /1 lb flour (bread or AP)
7g salt
20g/ 3/4 oz fresh yeast or 1/4 oz instant yeast
75g/ 2.5 oz butter, plus extra
50g/ 1.75oz brown sugar
2 t mixed spice
350g/ 12 oz mixed dried fruit, such as raisins, currants, sultanas, cranberries, cherries
1 egg
255 ml/ 8 fl oz strong warm tea (Tamra used Earl Grey)
oil, for greasing
for the glaze: 50 g /1.75 oz sugar + 50 ml/ 1.75oz water
Place flour, salt, and yeast into a large bowl and rub in butter to the texture of fine breadcrumbs. Mix in sugar, spice, and fruit until evenly distributed. Add egg and tea and bring mix together to form a dough. Knead until smooth. Cover it in the bowl with oiled cling film till doubled, at least 1 hr.
Preheat oven to 400 F. Grease a 2lb loaf tin.
Punch down the dough, shape it into the loaf tin. Cover and prove ~30 min. Bake in the center of the oven 20 min, then cover with foil and bake for 25 more minutes.
Turn out of the tin and cool for 20 min. Meanwhile, make the sugar syrup by bringing equal parts water and sugar to a boil and cooking till syrupy, then brushing the loaf with it. Cool before cutting, and serve plain or with butter.
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