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Рецепт Bara Brith ( Speckled Bread)

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  1. This is Wales' traditional rich fruit bread. South Wales makes it with baking pwdr; Northerners prefer yeast as the raising agent. Either way it's delicious.
  2. Soak the dry fruit and sugar overnight in the tea. You can use either fresh tea, or possibly the cool dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Fold in the lightly beaten egg. Line a small loaf-tin with buttered paper then tip in the mix, smoothing it well into the corners.
  3. Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hrs. Cold and store for at least 2 days in a tin so which it matures moist and rich.
  4. Traditionalists say you should never butter the Bara Brith, but Dorothy says do, as it's lovely which way.
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