Bara Brith (Currant Bread) Welsh

Bara Brith is often served as part of the traditional Welsh tea.

Yields:	16 servings
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Ingredients

1/4	pound	mixed dried fruit
4	ounces	candied orange peel
1	pint	water	warm
1/2	teaspoon	mixed spice
2	pounds	flour, all-purpose
2	teaspoons	salt
6	ounces	lard
1	ounce	yeast, active dry	fresh
1/2	pound	sugar	demerara
2	large	eggs

Directions

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough.

Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes.

Originally, in some recipies, the fruit content would have been fresh currants or blackberries.