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Bara Brith – Currant Bread

Bala, Gwynedd

Baking bread in a pot oven

The Recipe

You will need

  • two pounds plain flour
  • one ounce yeast
  • twelve ounces butter
  • six ounces soft brown sugar
  • six ounces currants
  • six ounces sultanas
  • three ounces raisins
  • two ounces candied peel
  • quarter teaspoonful nutmeg or mixed spice
  • half a teaspoonful salt
  • two eggs
  • one dessertspoonful black treacle
  • a little warm milk and warm water


  1. Put the flour in a mixing bowl and allow to stand in a warm place for a short while. 
  2. Rub the butter into the flour, add all the other dry ingredients and mix thoroughly. 
  3. Cream the yeast with a little sugar in a smaller basin and blend it with half a cupful of warm milk. 
  4. Make a well in the centre of the dry ingredients, pour the yeast mixture into it and sprinkle a little flour over it. 
  5. Cover and allow to stand in a warm place for a few minutes. 
  6. Beat the eggs, pour them on the yeast mixture and proceed to knead the ingredients to a soft dough. 
  7. Melt the treacle in a little warm water and gradually add it to the dough, as required, when kneading.
  8. Cover the bowl and allow the dough to rise for an hour and a half in a warm place.
  9. Then turn out on to a well-floured board, divide it in equal parts and put into warm greased tins.
  10. Bake the loaves in a moderately hot oven for an hour to an hour and a half.

Bala, Merioneth.

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