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Print this Recipe    Welsh Bread

BARA BRITH (Welsh Speckled Bread)

6 oz dried fruit
8 oz dark brown sugar
1/2 pt strong hot tea
10 oz self-raising flour
1 egg

Soak the dried fruit and sugar overnight in the tea. You can use
either fresh tea, or the cold dregs from the teapot (this gives a
good strong colour). Next day, sieve the flour and fold it it into
the fruit. Mix in the lightly beaten egg. Line a small loaf-tin
with buttered paper then tip in the mixture, smoothing it well into
the corners.

Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hours.
Cool and store for at least 2 days in a tin so that it matures
moist and rich. Traditionalists say you should never butter the
Bara Brith, but it's lovely that way!

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