Traditional Welsh Bara Brith is a typical fruit bread from Wales, with a history dating back several centuries. Its name in Welsh literally means "speckled bread", referring to the dried fruits that decorate and flavor this delicious preparation.
This bread has become a symbol of Welsh culture and is common at family gatherings and celebrations. In different Latin American countries, although it doesn't have a specific similar name, some variants of fruit breads or cakes recall this recipe with regional touches. For example, in Mexico and Central America, there are sweet breads with dried fruits but with different spices and techniques.
Furthermore, in the United Kingdom and other areas, similar versions known as "fruitcake" or "tea bread" can be found, but bara brith maintains its unique character thanks to the traditional use of tea to soak the fruit and its maturation process.
How to Prepare Traditional Welsh Bara Brith
This is the traditional rich fruit bread of Wales.
South Wales makes it with baking powder.
Those in the north prefer yeast as a raising agent.
Either way, it is delicious.
Soak the dried fruit and sugar overnight in the tea.
You can use fresh tea or the cold leftovers from the teapot.
The next day, sift the flour and mix it with the fruit.
Add the lightly beaten egg.
Line a small bread tin with greased paper.
Bake in a slow oven at 300°F for 1 hour and a half.
Let it cool and store it for at least 2 days in a tin to mature, moist and rich.
Traditionalists say you should never spread butter on bara brith, but it is delicious that way!
