Bara Brith

Bara Brith


340g bread flour

5g instant dried yeast

1 large egg (lightly beaten)

126ml water

½ tsp all-spice

½ tsp ground cinnamon

57g molasses sugar

28g salted butter (soften at room temperature)

237ml boiling water

1 sachet earl grey teabag

Dried fruits (290g):

63g golden raisins

92g dark raisins

45g dried cranberries

90g black currants

Preparation Instructions:

  1. Add boiling water and earl grey teabag in a cup and infuse for 5 minutes.
  2. In a mixing bowl, add in golden raisins, dark raisins, dried cranberries and earl grey tea. Stir to combine. Transfer into an air-tight container and leave in the fridge overnight.
  3. Remove the soaked dried fruits from the fridge, drained well and set aside.
  4. In a small bowl, add in instant dried yeast and ¼ cup of water. Stir to combine and leave aside for 5 minutes.
  5. In a mixing bowl, add in bread flour, molasses sugar, all-spice and ground cinnamon. Whisk to combine. Add in beaten egg, stir to combine. Create a well at the centre and pour in the yeast mixture. Gradually add in the remaining water and knead into a rough dough.
  6. Transfer the rough dough onto a working surface and knead until everything are well incorporated.
  7. Add in soften salted butter, continue to knead until smooth and elastic.
  8. Transfer the dough into a bowl and leave in the cold oven for 1st round of proofing until doubled in size.
  9. Deflate the dough and knead in the dried fruits.
  10. Shape into a loaf and place into a pre-greased 8 x 4-inch loaf pan and leave in the cold oven for 2nd round of proofing until doubled in size.
  11. Bake at 200C for 45 minutes.
  12. Remove from oven and leave on wire rack to cool completely before slicing.

One thought on “Bara Brith

  1. Pingback: Bara Brith French Toast | Marina's Kitchen

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