Best 6 Welsh Tea Loaf Recipes

BARA BRITH (WELSH TEA BREAD)

Steps:

• Place ¾ cup of raisins and ¾ cup of currants in a bowl. Pour over a cup of hot tea and soak for 8 hours or overnight.
• Preheat the oven to 350 °F and line a 2-pound loaf pan with a greased sheet of parchment paper.
• Stir ¾ cup of demerara sugar into the tea and fruit mixture until it is completely dissolved.
• Stir in 1 ¼ cups of flour and 1 beaten egg into the tea and fruit mixture. Mix well until the ingredients are completely integrated into a batter.
• Transfer the batter to the prepared pan and smooth the top.
• Bake in the preheated oven for about 40 minutes until golden brown on top.
• Cool the Bara Brith in the bread pan for about 5 minutes before transferring the loaf to a rack to cool completely.
• Serve with a strong cup of tea.

BARA BRITH

Steps:

• Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
• Stir demerara sugar into tea and fruit mixture until dissolved completely.
• Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
• Spread batter evenly into the prepared bread pan.
• Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.

BARA BRITH

Steps:

• Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
• Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer - if it doesn't come out clean, give it another 5-10 mins in the oven.
• Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.

MOIST BARA BRITH - WELSH TEA BREAD RECIPE

Steps:

• Place the tea bags into a cup and just cover with boiling water and leave to soak while you prepare the other ingredients.
• Place the milk, butter, dried fruit, sugar and the soaked tea bags into a small pan and bring to a simmer over a medium heat.
• Let the mixture bubble for a few minutes and then turn off the heat.
• Leave the mixture to cool in the pan for an hour or two.

WELSH TEA CAKES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. Add the sugar, oats and nutmeg. Stir in the eggs and milk. Fold in currants., On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in round cookie cutter. Place 2 in. apart on greased baking sheets. Sprinkle with sugar if desired. , Bake at 350° for 12-16 minutes or until lightly browned. Remove to wire racks to cool.

WELSH TEA LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• Combine water and raisins in a medium saucepan. Bring to a boil over high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat, stir in baking soda and let cool.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in molasses, vanilla and salt. Stir in flour and then beat in raisin mixture until well combined. Spoon batter into prepared pans.
• Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Cool in pans on a wire rack. Serve at room temperature.