Bara Cig Moch a Pherlysiau (Bacon and Herb Loaf) is a classic Cymric (Welsh) for a classic breakfast loaf of self-raising flour flavoured with bacon and herbs bound with eggs and moistened with milk that's baked in a loaf tin. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Bacon and Herb Loaf (Bara Cig Moch a Pherlysiau).
225g o flawd codi
halen a phupur, at flas
1 llwy de o berlysiau cymysg, wedi torri'n fân
1 wy, wedi ei guro
120ml o lefrith
115g o gig moch brith, wedi ei goginio a'i dorri'n ddarnau
50g o fenyn
brasder gwyn i iro
Dull:
Hildwch y blawd i fowlen ac ychwanegwch halen a phupur at flas. Torrwch y menyn yn ddarnau, yna rhwbiwch i fewn i'r blawd cyn ychwanegu'r perlysiau a'r cig moch.
Mewn powlen arall curwch yr wyau gyda'r llefrith yna ychwanegwch i'r gymysgedd blawd i wneud toes meddal.
Trowch y toes allan ar fwrdd wedi ei haenu â blawd yna tyliniwch yn ysgafn i ffurfio siâp crwn. Trosglwyddwch y does i dun torth wedi ei iro'n dda â brasder gwyn yna marciwch ei ben mewn chwe rhan.
Trosglwyddwch i bopty wedi ei gyn-gynhesu i 220°C a chraswch am tua 12 munud, nes fod y dorth yn euraidd ac wedi pobi drywodd.
Gelli gweini'r dorth yn oer neu yn gynnes.
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English Translation
Ingredients:
225g self-raising flour
salt and freshly-ground black pepper, to taste
1 tsp mixed herbs, finely chopped
1 egg, beaten
120ml milk
115g streaky bacon, cooked and cut into pieces
50g butter
lard, to grease
Method:
Sift the flour into a bowl and season with salt and freshly-ground black pepper, to taste. Dice the butter then rub into the flour until the mixture resembles coarse crumbs. At this point stir in the herbs and the bacon.
In a separate bowl, beat together the milk and the eggs then add this to the flour mix and bring together to form a soft dough.
Turn the dough out onto a floured work surface then knead gently and form into a round shape. Transfer to a loaf tin that's been thoroughly greased with lard. Mark the top of the loaf into six parts.
Transfer the tin to an oven pre-heated to 220°C and bake for about 12 minutes, or until the loaf is golden brown and cooked through. When cooked turn out onto a wire rack.
The loaf can be served either warm or at room temperature.
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