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Bara Brith
To make one loaf:

8fl oz/225ml milk
50g/2oz brown sugar & 1 teaspoon
4 level teaspoons dried yeast (not the easy blend type)
450g/1lb strong plain flour
1 level teaspoon salt
75g/3oz butter
1 level teaspoon mixed spice
½ level teaspoon ground cinnamon
½ level teaspoon grated nutmeg
1 egg lightly beaten
350g/12oz mixed dried fruit
clear honey to brush over the finished loaf
a greased 900g/2lb loaf tin
 
1. Warm the milk in a small pan until it is just warm. Pour into a small pan.  Whisk in the teaspoon of sugar and the yeast.  Cover and leave in a warm place for 15 minutes until frothy.
2. Sift the flour, salt and spices into a large bowl and stir in the remaining sugar. Rub the butter into the flour until it resembles fine breadcrumbs.
3. Add the egg and the yeast mixture and mix to a dough.  Turn out onto a floured worktop and knead the dough until it is smooth, for about 10 minutes.
4. Put the dough back into the bowl and cover with clingfilm.  Leave in a warm place to rise to double its size, for about 1½ hours.
5. Tip the risen dough out of the bowl and knead again, gradually working in the dried fruit.  Shape into a rectangle and place in the tin with the seam at the base of the tin.
6. Place the tin inside an oiled plastic bag and leave it to rise in a warm place, until the dough has risen up above the edge of the tin.
7. Pre-heat the oven to 190°C conventional oven/ 180°C fan oven/ gas mark 5.
8. When the dough has risen, remove the bag and bake for 25 minutes.
9. Place a doubled piece of foil over the loaf to prevent it become over browned.
10. Continue cooking the loaf for about another 25 minutes.  The loaf should be well-risen and golden brown.  Turn the loaf out, it should sound hollow when tapped on the base, if not, put it back in the oven, directly on the shelf for a further 5 minutes.
11. Place on to a cooling rack, brush the top with honey, leave to cool and then slice and spread with butter. Delicious!
 
   
 

 
 

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