Bara Brith Currant Bread

Yield: 1 Loaf

 Ingredients

• 2 lb flour             
• 4 oz candied peel
• 1 oz yeast             
• 1 tsp salt
• 8 oz brown sugar     
• 1/2 tsp pudding spice
• 8 oz lard            
• 1/2 pt warm milk or
• 6 oz sultanas               
• milk and water
• 6 oz currants

 Method:

• Cream the yeast and sugar by adding half of the warm milk and leave to stand in a warm place for 10-15 minutes until frothy.
• Rub the lard into the flour and add the dry ingredients. Mix well.
• Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough.
• Cover with a clean cloth and leave in a warm place for 12 hours to rise.
• Place in a greased, floured tin. Bake in a hot oven (425 F) for 20 minutes and then lower to 400 F.

 


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