Easy & Delicious Bara Brith: A Modern Welsh Tea Bread Recipe
Bara Brith, affectionately known as Welsh tea bread, is a delightful and surprisingly easy-to-make rich fruit loaf infused with the comforting flavor of tea. This particular quick bread recipe requires just a handful of simple ingredients and straightforward steps, making it an ideal project for novice bakers while still being cherished by those with more experience. It’s a timeless recipe you’ll find yourself returning to time and again, whether for a cozy breakfast, an afternoon snack, or a thoughtful gift.
One of the most remarkable qualities of this fruity bread is that it truly improves with age. While delicious warm from the oven, it often develops an even richer flavor and superior texture a day or two after baking. This longevity is largely due to the dried fruit being soaked prior to baking, a crucial step that allows the fruit to absorb moisture and rehydrate. This process not only plumps the fruit, making it incredibly tender, but also ensures it releases its moisture slowly into the bread over several days, preventing it from drying out. You can enjoy this delightful loaf for up to a week, making it a fantastic grab-and-go breakfast or a convenient snack for busy households. My children adore it, and I appreciate having it readily available for those rushed mornings.
The name “Bara Brith” itself offers a hint at its appearance, translating to “speckled bread” in Welsh. These delightful “speckles” are traditionally provided by a generous mix of dried fruits such as raisins, currants, or sultanas. For those unfamiliar, like myself (a self-proclaimed “yank”), it might come as a pleasant surprise to learn that sultanas are simply golden raisins! Traditionally, Bara Brith is served in thick slices, often spread generously with salted butter, as a staple of high tea. However, this versatile Welsh tea bread is truly perfect at any time of day, whether you’re enjoying it with your morning coffee, a midday cuppa, or as a light evening dessert.
A Modern Take on Traditional Bara Brith
It’s important to clarify that while this recipe captures the essence and deliciousness of Bara Brith, it isn’t a strictly traditional Welsh recipe. As a baker from Missouri, my approach to this classic often leans towards convenience without sacrificing flavor. Most traditional Welsh tea bread recipes advise soaking the dried mixed fruit in tea overnight, allowing for a deep infusion of flavor and maximum plumping. However, my impatient nature (and busy schedule!) led me to develop a quicker method: soaking the dried fruit directly in boiling hot tea. This expedited process still effectively plumps and softens the fruit, infusing it with the distinct tea flavor and beautiful coloring, but in a fraction of the time. It’s perfect for when a craving for Bara Brith strikes unexpectedly!
When selecting your tea, I recommend keeping it simple. Classic choices like English breakfast tea, Earl Grey, or plain black tea work wonderfully, imparting a robust yet balanced flavor that complements the fruit without overpowering it. Feel free to experiment with your favorite black tea for a personalized touch. Additionally, I incorporate a touch of buttermilk into my recipe. This ingredient adds a subtle richness and a hint of acidity that, I believe, significantly enhances both the texture and overall flavor of the bread, contributing to its lovely moist crumb.
Another subtle departure from many tea loaf recipes is my preference for using slightly less dried fruit. While some recipes call for a very dense fruit concentration, I find a slightly lighter hand allows the tea flavor to shine through more distinctly, creating a better balance. The dried fruit blend featured in the pictures includes a wonderful medley of dried apples, blueberries, plums, figs, raisins, and whole almonds. However, the beauty of this Bara Brith recipe is its flexibility. You can honestly use almost any combination of dried fruit you love. Consider a mix of cherries and cranberries for a tart counterpoint, or dried apricots and dates for a sweeter profile. Trader Joe’s Golden Berry Blend, for example, would be an excellent and vibrant choice. The key is to avoid anything with excessively large pieces or chunky nuts that might interfere with the bread’s tender crumb and even baking.
Do you have to use self-rising flour for Bara Brith?
Let’s discuss the use of self-rising flour. While it greatly simplifies the baking process, it’s not strictly mandatory. Self-rising flour comes pre-mixed with baking powder and a touch of salt, acting as both the flour and leavening agent. This convenience is why I swear by it for quick breads and biscuits – it truly streamlines the baking experience! If you don’t have self-rising flour on hand, you can easily make your own homemade version. Simply combine 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of fine salt. Once you experience the ease of baking with self-rising flour, you’ll likely want to keep it in your pantry, especially if you’re like me and love having delicious bread with every meal!
More easy quick bread recipes to try:
If you enjoy the simplicity and deliciousness of this Bara Brith, you might want to explore other quick bread recipes. They’re perfect for satisfying a baking craving without the need for yeast and extensive proofing times:
- Honey Beer Bread: A savory-sweet delight that pairs perfectly with dinner.
- Blackberry Bread: A fruity, vibrant loaf showcasing seasonal berries.
- Downeast Maine Pumpkin Bread: A cozy, spiced bread, ideal for autumn.
- Pina Colada Banana Bread: A tropical twist on a classic comfort food.
Step-by-Step Guide to Baking Your Bara Brith:
Follow these simple instructions to create your own perfect loaf of Welsh tea bread. The visual steps will guide you through each part of the process, ensuring a successful bake every time.
Step 1: Steep the Fruit and Tea. Measure out 1 ¼ cups of boiling water. In a heatproof bowl or liquid measuring cup, combine 1 cup of your chosen dried fruit blend with the boiling water and 1 tea bag (or 1 ½ teaspoons of loose black tea in a teaball). Let this mixture steep and cool completely to room temperature. This crucial step plumps the fruit and infuses it with the tea’s flavor. Remember to remove the tea bag once cooled.
Step 2: Combine Wet and Dry Ingredients. In a large mixing bowl, add the cooled tea and fruit mixture. To this, incorporate the self-rising flour, light brown sugar, one large egg, and buttermilk. Stir all the ingredients together thoroughly until they are just combined. Be careful not to overmix the batter; overmixing can lead to a tough loaf.
Step 3: Prepare the Loaf Pan and Bake. Preheat your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by spraying it with nonstick cooking spray, then lining it with parchment paper. This simple trick ensures your finished Bara Brith will lift out of the pan effortlessly, preventing any sticking or breakage. Pour the prepared bread batter evenly into the lined loaf pan.
Step 4: Bake and Cool. Bake the Bara Brith in your preheated oven on the center rack for approximately 1 hour and 15 minutes to 1 hour and 30 minutes. The loaf is ready when it’s beautifully domed and browned on top, and a toothpick or skewer inserted into the center comes out clean. Once baked, allow the bread to cool in the pan for about 10-15 minutes before carefully removing it to a wire rack. Let it cool completely on the rack before slicing and serving. This cooling time is essential for the bread’s structure and flavor to fully set.
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Bara Brith (Welsh Tea Bread)
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Ingredients
- 1 1/4 cup boiling water
- 1 cup dried fruit blend* (see notes for suggestions, e.g., raisins, currants, sultanas, mixed peel, or a custom blend)
- 1 tea bag* (or 1 1/2 teaspoon loose black tea in a teaball; English Breakfast or Earl Grey recommended)
- 2 3/4 cup self-raising flour (or homemade: 2 ¾ cups all-purpose flour + 4 ¼ tsp baking powder + ¾ tsp salt)
- 3/4 cup light brown sugar
- 1 large egg
- 1/4 cup buttermilk (or homemade: 1/4 cup milk + 3/4 tsp lemon juice/vinegar, let sit 5 mins)
Instructions
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Pour 1 ¼ cup boiling water into a heatproof liquid measuring cup or bowl. To this, add 1 cup dried fruit and one tea bag (or loose leaf tea in a teaball). Allow it to steep together until it has cooled completely to room temperature (approximately 1 hour). Remove the tea bag.
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Preheat the oven to 350°F (175°C). Spray a 9×5 inch loaf tin with nonstick cooking spray and then line the loaf pan with parchment paper, leaving an overhang on the sides. This preparation will allow you to easily remove the bread after it has baked, preventing any sticking.
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In a medium-sized mixing bowl, combine the self-raising flour with the brown sugar, egg, buttermilk, and the cooled fruit and tea mixture. Mix it gently until all of the dry ingredients are just well incorporated into the wet. Be careful not to overmix, as this can result in a tough texture.
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Spread the prepared batter evenly into your lined loaf pan. Bake in the preheated oven on the center rack at 350°F (175°C) for approximately 1 hour and 15 minutes to 1 hour 30 minutes. The Bara Brith is ready when it is nicely domed and golden brown on top, and a wooden skewer or toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10-15 minutes before using the parchment paper overhang to lift it onto a wire rack. Allow it to cool completely on the rack before slicing. This helps the bread set and makes for easier, cleaner slices.
Notes
Picking dried fruit blends
Dried fruits that work well in Bara Brith include: traditional raisins, currants, sultanas (golden raisins), chopped cherries, dried blueberries, cranberries, diced dates, chopped figs, apricots, and apples. A mix of several types adds depth of flavor and texture.
Tea suggestions for this bread recipe: Strong black teas such as English Breakfast tea, aromatic Earl Grey tea, or a plain black tea will provide the best flavor and color. Avoid highly flavored or herbal teas.
For a richer, deeper molasses flavor, dark brown sugar may also be used in place of light brown sugar.
Storage: Store Bara Brith tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 5-7 days. It can also be frozen for up to 3 months.
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