2 lb flour
4 oz candied peel
1 oz yeast
1 ts salt
8 oz brown sugar
1/2 ts pudding spice
8 oz lard
1/2 pt warm milk or
6 oz sultanas
: milk and water
6 oz currants
BARA BRITH Cream the yeast and sugar, add to 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. or Mark 7) for 20 minutes and then
lower to 400/F. or Mark 6 for a further 45 minutes to 1 hour.
Yields
1 Loaf
