Bara Brith (Welsh Bread)

Serves: makes 2 loaves

Ingredients

1 1/2 cups milk
3/4 cup sugar
1/2 teaspoon salt
2 envelopes active dry yeast
6 tablespoons lukewarm water
1 egg, beaten
1 cup raisins
1 cup currants
1/4 cup chopped candled peel
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
5 1/2 cups all-purpose flour
3 Tablespoons melted butter, lukewarm

Method

  1. Scald milk, add sugar and salt, stirring to dissolve sugar, then cool.
  2. Dissolve yeast in water, add to milk mixture. Stir in egg, raisins, currants, candied peel, cinnamon, nutmeg and 2 1/2 cups flour, beat until smooth.
  3. Add 3 more cups flour and butter, mix thoroughly.
  4. Form dough into a ball, turn onto floured board and knead well. Place dough in a bowl, grease the top. Cover and let rise until doubled in bulk.
  5. Divide the dough in half; form loaves. Place into 2 greased 8 x 4 x 2-inch loaf pans, cover and let rise in warm place until doubled in bulk.
  6. Bake in preheated 375F. oven 40 minutes, or until done. Turn out on wire rack to cool.

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