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The Caterer

Bara brith – by Michael Connor

11 September 2006
Bara brith – by Michael Connor

INGREDIENTS

1lb white flour
8oz wholemeal flour
4oz butter
5oz dark brown sugar
1lb dried fruit
1oz yeast
1tbs honey
2 eggs
2tsp mixed spice
½tsp salt
8fl oz strong tea cold

METHOD

Pour the tea into a bowl add the fruit and soak for 2½ hours. Cream the sugar and yeast and mix using a little tea.

Sieve the flours spice and salt together blend in the melted butter beaten eggs yeast and fruit mixtures. Knead for five minutes cover and allow to prove.

Knock back and divide into greased bread tins. Prove and bake at 220ºC for 15 minutes. Reduce the heat to 160ºC and bake for a further 50 minutes.

When cooked warm the honey and glaze the loaves. Allow to cool.

Michael Connor

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