In a comment to my "Holiday Bake" blog Andy posted a formula for the Welsh tea bread Bara Brith, which I made today according to his formula with great success.

The formula mentions nothing about the baking profile - I made a 1300 g loaf in a tin, and baked for 50 minutes, starting at 230C and gradually turning the heat down to 170C after 40 minutes.

And I didn't use all of the tea. But the formula gave us a really great tasting fruit bread with a slight aftertaste of black tea.

Looks like it has no chance to age ... (Some sources say this gets even better over time.

Here a couple of pictures:

I know it's not the typical Fresh Loaf fare, but I wanted to share a recipe I just posted here: http://jeremyskitchen.wordpress.com/2008/05/21/chai-creme-brulee/ for chai Creme Brulee. I figure someone else out there might have a sweet tooth.

Garlic Tea Ring: This is a Garlic Tea Ring Bread mixed with sweet ham, and topped with cheese and rosemary. =)