MOIST BARA BRITH - WELSH TEA BREAD RECIPE
A no yeast version of the Welsh Bara Brith which is moist and full of flavour
Provided by Rachel Jones
Categories Dessert
Number Of Ingredients 10
Steps:
- Place the tea bags into a cup and just cover with boiling water and leave to soak while you prepare the other ingredients.
- Place the milk, butter, dried fruit, sugar and the soaked tea bags into a small pan and bring to a simmer over a medium heat.
- Let the mixture bubble for a few minutes and then turn off the heat.
- Leave the mixture to cool in the pan for an hour or two.
Nutrition Facts : Calories 274 kcal, Carbohydrate 45 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 83 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving
MOIST AND FRUITY TEA LOAF
Packed full tea-soaked fruit, this tea loaf is beautifully rich and moist.
Provided by Nicky Corbishley
Categories Cakes
Time 1h25m
Number Of Ingredients 9
Steps:
- Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
- Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
- Combine the flour, baking powder, sugar and mixed spice in a mixing bowl and stir together.
- Mix in the melted butter and eggs - using a wooden spoon or spatula.
- Add in the raisins, sultanas and any liquid left in the bowl.
- Stir together until everything is thoroughly combined. It will be a very wet mixture.
- Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
- Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Nutrition Facts : Calories 246 kcal, Carbohydrate 53 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 22 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
TEA BREAD WITH VINE FRUIT AND PINE NUTS
This bread gets even better if stored for a day. Enjoy it toasted and buttered for breakfast.
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Bring 1 1/2 cups water to boil in small saucepan. Add tea leaves. Remove from heat. Cover and let steep 15 minutes.
- Strain tea into small bowl; discard tea leaves. Add raisins and currants; let soak 45 minutes. Strain soaking liquid from raisin mixture; reserve 3/4 cup soaking liquid and raisin mixture separately. Discard any remaining liquid.
- Preheat oven to 325°F. Butter and flour 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, sugar and baking powder into medium bowl. Add reserved 3/4 cup soaking liquid, corn syrup, egg and vanilla. Using electric mixer, beat until well blended. Stir in raisin mixture and pine nuts. Transfer batter to prepared pan; smooth top.
- Bake bread until deep golden and tester inserted into center comes out clean, about 55 minutes. Cool in pan 15 minutes. Turn bread out onto rack. Cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
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- Moist and Fruity Tea Loaf. Moist and Fruity Tea Loaf is a deliciously rich and moist tea bread packed with tea-soaked sultanas and raisins. The overnight soaking process plumps up the fruit, resulting in a wonderfully moist cake with a burst of flavor.
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