resh currants or blackberries.
Bara Brith is often served as part
ou should never butter the Bara Brith, but it's lovely that
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Place the fruit and sugar in a mixing bowl and soak overnight in the strained tea.
Sieve the flour and mixed spice and warm the marmalade.
Add the flour, warm marmalade and beaten egg to the soaked fruit.
Mix well; pour the mixture into a greased loaf tin. Bake for 1 1/2 hours in 350\u00b0 oven.
Cool on a wire rack.
Serve sliced and buttered.
Soak the fruit in milkless tea overnight.
Mix all dry ingredients together.
Stir in the beaten egg.
Combine together well and spoon into a lined tin.
Bake in a moderate (325\u00b0) oven for 1 1/2 hours.
Serve sliced and spread with butter.
In a saucepan, heat together first 6 ingredients and allow mixture to simmer for a minute or 2, or until nicely blended and raisins are plumped.
Allow to COOL for 30 minutes.
Mix together and stir in the next 8 ingredients until dry ingredients are just moistened.
Do not overmix.
Stir in the apricot jam.
Scrape batter into a greased 10-inch springform pan and bake in a 325\u00b0F.
oven for about 1 hour and 20 minutes or until a cake tester, inserted in center, comes out clean.
(Tent pan loosely with foil if top is ...
Cover fruit with enough water to cover. Boil to tender.
Take from heat. Add butter while hot and sugar.
When cool, add lemon extract, eggs and molasses.
Add yeast, flour, salt and spices. Blend well and let rise.
Bake at 350\u00b0 until brown on top and sounds hollow.
Combine 1 1/4 flour and the other dry ingredients (first five).
In a saucepan heat buttermilk, sugar, butter and salt just until warm (115-120 degrees F), making sure butter is melted; stir constantly.
Add to flour mixture, adding the egg in as well. Beat on low speed of electric mixer for 30 seconds. Then beat at high speed for 3 minutes.
Stir in currant or raisins and as much of the remaining flour as can be mixed with a spoon. Turn onot floured surface and knead in enough of the remaining flour to make moderately stiff dough ( ...
Combine raisins, currants, candied lemon peel, candied orange peel and sugar. Add hot tea, cover and let steep overnight.
Preheat oven to 300\u00b0F. Line an 8 inch loaf pan with parchment paper. Mix together flour and spices. Whisk egg and add to flour along with soaked fruit. Mix until just combined. Transfer to prepared pan, smooth surface and bake for 1 hour 30-45 mins. Let cool in pan for 30 mins then transfer to a wire rack to cool completely.
Place fruit and nuts in a large bowl.
Pour tea over fruit. Add brown sugar and mix well.
Cover fruit mixture and let stand over-night at room temperature.
Preheat oven to 325\u00b0.
Prepare a 9 x 5 x 3 inch loaf pan with cooking spray or grease.
Add remaining ingredients (flour through cinnamon) to soaked fruit. Stir until combined.
Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
Stir demerara sugar into tea and fruit mixture until dissolved completely.
Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
Spread batter evenly into the prepared bread pan.
Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to ...
Put the fruit in a large basin with the sugar, and just cover with warm strained tea. Leave overnight.
Next day, add to the fruit mixture the marmalade, cinnamon, the beaten egg and flour. Mix well together until you have a nice, slack mixture.
Bake in a loaf tin, greased and lined with buttered paper. Bake at 325F for 1 1/2 hours.
Preparation time is overnight soaking, plus 10 minutes active preparation the following day.
You can get interesting flavours by choosing unusual teas.
Place Tea Bag into a medium sized heat-proof mixing bowl. Pour Boiling Water over Tea Bag. Allow to steep for at least 30 minutes.
Remove Tea Bag from Water and add Dried Currants and Dried Dates. Using a spoon, push fruit down into the tea until it is completely covered. Allow to soak for at least 1 hour, although overnight is preferred.
Preheat oven to 350\u00b0F Use Cooking Spray to grease two 12-cup Muffin Pans.
Add Eggs to the Fruit in bowl and mix gently. Add Flour, Brown Sugar and Cinnamon. Mix thoroughly. Mixture will seem ...
Put 8 cups of the flour in a mixing bowl and let it stand in a warm place for a short while. Rub the butter into the flour until the mixture resembles meal, add the currants, raisins candied fruit peel, nutmeg or allspice, salt and all of the brown sugar but 1 teaspoon of the brown sugar. Mix thoroughly.
In a smaller bowl cream the fresh yeast with the 1 teaspoons of brown sugar and blend the yeast mixture with the milk.
Make a well in the center of the dry ingredients, pour the yeast mixture into it and sprinkle a little additional ...
oubles, take one piece of bara bread and spread the channa
Sal ammoniac used in the recipe is also sold as \"noshader\" in India & Pakistan. Abroad look for it in Greek or Scandinavian grocery stores. Also known as sal ammoniac or MINERAL SALT. Sold as white tablets also known as \"lemon salt\". This is ammonium chloride.
Dry roast cumin, corriander and carom seeds in a pan. Place aside to cool before grinding.