Bara brith from The British Baking Book: The History of British Baking, Savory and Sweet (page 66) by Regula Ysewijn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Earl Grey tea for black tea, pumpkin pie spice for mixed spice, and butter for lard. Currants and raisins must soak in tea overnight. Dough must prove 1 hour.

  • pie4u on February 06, 2022

    Not exactly sure what went wrong with this recipe. I know other reviewers have noted conversion problems with this book, but I always weigh my ingredients. The dough is extremely wet somewhere around ~72% hyrdation making it very difficult to knead. I could not get the dough to double during first or second rise despite using a proofing box. I did get some oven spring but overal it was a really stodgy bread. I might try other Bara brith recipes using a yeast risen dough to see where things might have gone off. Other recipes I have found (BBC and Delia online) are closer to 50% hydration.

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