The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Juergen Krauss's picture
Juergen Krauss

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:

 

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