Click on the image, above to submit to Pinterest.

Bara Brith Aberteifi (Aberteifi Currant Loaf)

Bara Brith Aberteifi (Aberteifi Currant Loaf) is a traditional Cymric (Welsh) recipe for a classic light Bara Brith cake leavened with yeast. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Aberteifi Currant Loaf (Bara Brith Aberteifi).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+80 minutes proving)

Serves:

Rating:

Tags : Milk Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma ffurf golau ac ysgafn o fara brith o Aberteifi sydd wedi'i baratoi yn y ffordd draddodiadol gyda burum yn gyfrwng codi.

Cynhwysion:

450g o flawd plaen
90g o ymenyn
90g o siwgr
ychydig o halen
165g o ffrwythau cymysg
50g o furum
300ml (1 1/4 cups) o lefrith
1 wy
ychydig o nytmeg

Dull:

Cynheswch yr ymenyn a’r llefrith mewn sosban nes yn cyrraedd tymheredd gwaed. Cyfunwch y defnyddiau sych mewn powlen gynnes ynghyd â’r burum wedi’i friwsioni’n fân. Curwch yn wyau ynghyd a'r gymysgfa llefrith, cyn cymysgu’n raddol i mewn i’r blawd i wneud toes meddal. Gorchuddiwch y toes i cyn ei osod i godi mewn lle cynnes nes gwelir bod ei faint gwreiddiol wedi dyblu. Tyliniwch y does ar fwrdd pren, ei lunio’n dorth a’i roi mewn tun bara. Gadewch i’r torth godi eto yn y tun am ychydig o amser cyn ei rhoi mewn ffwrn weddol boeth (180C). Craswch am ryw awr o amser.

English Translation

This is a pale and light form of bara brith (currant loaf) from Aberteifi that's made in the traditional way with yeast as the raising agent.

Ingredients:

450g (1 lb) plain flour
90g (3 oz) butter
90g (3 oz) sugar
a little salt
165g (6 oz) mixed fruit
15g (1/2 oz) dried yeast
300ml (1 1/4 cups) milk
one egg, well beaten
a little nutmeg

Method:

Melt the butter in the milk over a low heat until they reach blood heat.

Combine all the dry ingredients in a warm bowl together with the yeast, rubbed into fine crumbs.

Beat the the egg into the warm milk and butter and pour this mixture gradually into the dry ingredients, to make a soft dough.

Cover and allow to rise in a warm place until it is twice its original size.

Then knead the dough lightly on a floured board and shape into loaves according to the size of your loaf tins.

Put into greased tins and allow to rise again for a short period. Bake in a moderately hot oven (180C) for approximately one hour, according to the size of each loaf.